Last night's rain was just enough to soften the ground; each step sinking a little as you walk around. The first rain always seems to brighten the farm, wash off the dust, and freshen the air. We took advantage of the rain to prep the soil to plant strawberries and garlic. We hope to plant strawberries this week, while also preparing for the fall festival. We organized all the flowers for the wreaths this morning and practiced our wreath making skills.
The strawberries are now pick your own. There are still many berries in the field and we welcome you to pick them. We will be ready to show you the way tomorrow. Thank you to the crew for keeping us in bountiful supply of strawberries for many months.
- Pick your own strawberries
- Winter squash
- Watermelon radish
- Dill, cilantro
Spicy Pan-fried Noodles, adapted from nytimes.com
1 cup thinly sliced scallions (about a bunch; use both whites and greens)
3 tablespoons soy sauce, more to taste
1 tablespoon grated fresh ginger
2 teaspoons rice wine or sherry vinegar
1 teaspoon sesame oil
¼ teaspoon kosher salt, more as needed
6 ounces Chinese (also called Hong Kong) egg noodles, soba noodles or rice noodles
2 ½ tablespoons peanut, grapeseed, safflower or vegetable oil, more as needed
5 garlic cloves, thinly sliced
2 large eggs, beaten with a fork
2 cups tatsoi
1 cup peas
1 to 2 teaspoons sriracha or other hot sauce, or to taste
Juice of 1/2 lime, or to taste
1 cup cilantro leaves
2 tablespoons sesame seeds or chopped roasted peanuts, optional
In a small bowl, combine the scallions, soy sauce, ginger, rice wine or vinegar, sesame oil and salt. Let stand while you prepare the noodles.
In a large pot of boiling water, cook noodles until they are halfway done according to package instructions. (They should still be quite firm.) Drain well and toss with 1/2 tablespoon of the peanut oil to keep them from sticking, and spread them out on a plate or baking sheet.
In a large skillet over medium-high heat, warm the remaining 2 tablespoons of peanut oil. Add the garlic and cook until crisp and golden around the edges, 1 to 2 minutes. Add half the scallion mixture and stir-fry until fragrant, about 1 minute. Add noodles; stir-fry until noodles are hot and lightly coated with sauce, about 30 seconds. Add eggs, tatsoi, peas, sriracha, and remaining scallion mixture and continue to stir-fry until the eggs are cooked, 1 to 2 minutes longer. Remove from heat and stir in lime juice. Garnish with cilantro and sesame seeds or peanuts.