"Everyone Knows it's Windy"

According to local meteorologist Paul Douglas, Minnesota has one of the most extreme climates on earth. A couple of days ago it was close to 90ºF, yesterday our rain gauge registered 4.5 inches of rain for the day, and this afternoon it's 54ºF with gale-force winds. My 4-month old babes are confused and suffering. I just looked out the window and saw all four girls huddling together under an evergreen tree. The older hens have dealt with our temperature fluctuations before, but today even they're looking a little crazed. Happily for them, they've discovered a way not only to deal with the weather but also their otherwise annoying young companions: use the little ones as windbreaks.

Roxanne and Cleo position themselves near the center of the evergreen tree, forcing Coco and Ruby to cover their rears. Coco Chanel, third in the pecking order, has squeezed herself to the inside, leaving poor Ruby on the outside. My tiny girl sits in the wind hunched in a round ball with her head buried under her wing. As I glance out my kitchen window she looks up, but quickly nuzzles her face back into her down coat. I don't have the heart to tell her this is only the start. And it's not even winter....



Why don't the chicks go into their protected run or the warm, draft-free coop? God only knows. Their question to me would probably be "Why do we live in Minnesota?" or better yet, "Why does anyone live in Minnesota?"

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Well, before I ended up posting this blog the weather changed again. It's now sunny, calm and gorgeous. In fact we grilled outside enjoying the last of the summer corn and tomatoes!  That's why we live in Minnesota.

Grilled Herb Pork Tenderloin with Toasted Corn Relish

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1 (1 lb.) pork tenderloin

1/2 tablespoon extra-virgin olive oil

1 large garlic clove, finely minced

3 to 4 tablespoons mixed chopped fresh herbs (I used marjoram, oregano, sage, and parsley)

kosher salt and freshly ground pepper

Toasted Corn Relish

1 tablespoons extra-virgin olive oil

2 ears corn, kernels removed (generous 1 cup)

1 small onion, halved, sliced

1 large tomato, chopped (1 cup)

1 teaspoon fresh lemon juice

Kosher salt and freshly ground pepper to taste

1 to 2 tablespoons chopped fresh basil

Brush pork tenderloin with olive oil and rub minced garlic over pork. Pat herbs over both sides of pork and sprinkle with salt and pepper.

Grill pork over medium heat or coals 15 to 20 minutes, turning every 5 minutes, or until internal temperature reaches 145ºF to 150ºF (pork will be pale pink in the center).

While the pork is grilling, make the corn relish. Heat a medium skillet over medium-high heat until hot. Add the oil and heat until hot. Cook the onion and corn 3 to 4 minutes or until golden brown, stirring frequently and scraping the bottom of the pan to scrape up the browned bits, reducing the heat to medium if necessary to avoid burning. Stir in the tomato, lemon juice, salt and pepper and heat until warm. Remove from the heat and stir in the basil. Serve at room temperature.

Serves 3 to 4