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10 SOLERA DIAMOND VALLEY | MARCH 2022 By Theresa Rossetti, Resident This recipe caught my eye on Pinterest. Since I'm a fan of shrimp, pesto and mushrooms and it seemed fairly easy, I decided to give it a try. It can easily be adapted for different dietary preferences. All seasonings can be adjusted for taste. By Dick Roppé, Resident This February, wife Lynn and I were driving on Winchester and noticed a flock of sheep as they casually grazed on the land to the west and just a little south of Domenigoni (see photo). This wasn't the first time we've seen such a sight. This enterprise goes by several names; eco-grazing, conservation grazing, regenerative grazing or targeted grazing. Generally, sheep and goats are the beneficiaries as well as the farmers. Before the lawn mower was invented in 1830, sheep and the scythe were the main tools for keeping grasslands "mowed." Sheep will do a great job, but they do have one "minor" drawback - they will not eat the grass where they defecate. However, if your grassland is healthy, your sheep will be happy. There is nothing like happy sheep! Which do the better job, sheep or goats? Sheep can usually clear an area up to about five feet in height, but goats can climb and take care of plants up to seven feet off the ground. The use of these herbivores eliminates the need for herbicides and is far less intensive and invasive than prescribed burning. The process still needs to be managed, ensuring that overgrazing does not occur. In moderation, this grazing practice has shown to be beneficial in restoring and maintaining grassland ecosystems. Renting goats can cost between $400 and $800 per acre. Cleaning one acre of weeds, grass, or brush takes three goats about three weeks to tackle. Compared to sheep, it seems that goats are the G.O.A.T. (see Tom Brady) The flock was there for what seemed like days, Munching on weeds with the farmer's praise. There was no Bo Peep, A watchin' those sheep, As they said "Baaaa!" and continued to graze. EXPERIMENTING ON… MYSELF Ewe Goatta Be 'Kid'in Me! Instructions: Mix all seasoning ingredients together well in a bowl, add shrimp, coat shrimp with seasoning. Heat 1 Tbsp olive oil in large skillet over medium heat. Add shrimp, cook 2-3 mins, turning halfway, until shrimp are pink and cooked through. Remove from the skillet. Add 2nd Tbsp olive oil to the same pan, sauté the mushrooms, adding ¼ tsp salt, until mushrooms release liquid, reduce in volume and are almost soft. Add minced garlic, sauté for 2 more minutes. Add shrimp back to the pan. Mix in pesto, stir, then deglaze the pan with the wine (substitute water or apple juice, etc). Add stock and allow to reduce for 2-3 minutes. Adjust seasoning with salt and/or red pepper flakes to taste. If serving with pasta, add cooked pasta to the skillet to coat it with the sauce. I served mine with risotto; rice or spiralized veggies would work as well. Pesto Shrimp Feuccine Ingredients: • 2 Tbsp olive oil • 1 lb shrimp • 10 oz mushrooms • 1/3 cup basil pesto • 4 garlic cloves • ¼ cup dry white wine • ½ cup sodium free chicken broth • ¼ tsp salt Seasoning mix for shrimp: 1 tsp Italian seasoning, ¼ tsp red pepper flakes, 1 tsp paprika, ½ tsp salt, chopped fresh basil (I used parsley).

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