By Tom's book has a publication date: August 15th. The small press in Bozeman moves efficiently, apparently — design is done, the print run is confirmed at fifteen hundred copies after the pre-order response exceeded expectations. He'll do one reading, at the Livingston library, which he agreed to after initial resistance. Claire is flying up for it. The idea that Tom Whelan will stand at a library podium in August and read about Delilah the Morgan mare from 1977 is something I've been looking forward to more than I expected.
The farrier work has taken on a different character now that Cole is fully independent on his accounts. I'm in more of a mentorship role — he brings me the problems he can't solve on his own, which is how it should be. Last week he had a case of contracted heels on a horse in Absaroka, a condition where the hoof wall narrows due to improper shoeing over years. We worked through the treatment plan together. He had the right instincts. I adjusted a few things. He'll know it for the next time he sees it.
Haying prep will start in three weeks. Equipment is in good shape this year — replaced a bearing on the swather in April, which is better than discovering the problem in the field. The hay in the lower pasture is heading and the forecast looks like a dry stretch through the first week of June. Good conditions. You can't ask for more than that and most years you don't get it.
Made a spring frittata with ramps — the wild ones that come up in the creek bottom in mid-May for about two weeks, available if you know where to look and not available for much else of the year. Eggs, ramps, a little cheese. Seasonal eating means eating things when they're exactly right and letting them go when they're not. The ramp frittata is a thing I do for two weeks in May and then not again until next May.
The ramp frittata is already gone for the year by the time most people think to ask about it, and that’s exactly the point. What I can offer now, once the ramps have retreated back into the creek bottom until next May, is something that holds the same spirit — peppery greens, good grains, eaten while the season still means something. This arugula and wild rice salad is the kind of thing that belongs to the weeks when haying prep is starting and the lower pasture is heading out and you want a meal that feels as clean and purposeful as the dry stretch of weather you’ve been hoping for.
Arugula and Wild Rice Salad
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 4
Ingredients
- 1 cup wild rice, rinsed
- 2 1/2 cups water or low-sodium vegetable broth
- 4 cups baby arugula, loosely packed
- 1/3 cup dried cranberries
- 1/3 cup toasted pecans, roughly chopped
- 1/4 cup shaved Parmesan
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cook the rice. Combine wild rice and water (or broth) in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook 40–45 minutes until the grains are tender and beginning to split. Drain any excess liquid and spread on a sheet pan to cool to room temperature.
- Make the dressing. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and minced garlic until emulsified. Season with salt and pepper. Taste and adjust acidity as needed.
- Toast the pecans. In a dry skillet over medium heat, toast pecans 2–3 minutes, stirring frequently, until fragrant. Remove from heat and let cool.
- Assemble the salad. In a large bowl, combine cooled wild rice and arugula. Drizzle with dressing and toss gently so the greens are lightly coated without wilting. Fold in dried cranberries and toasted pecans.
- Finish and serve. Transfer to a serving bowl or individual plates. Top with shaved Parmesan. Serve immediately while the arugula is still crisp.
Nutrition (per serving)
Calories: 310 | Protein: 8g | Fat: 14g | Carbs: 40g | Fiber: 4g | Sodium: 220mg