We are working hard to get seeds and plants in the ground; to break new ground for more seeds and plants, and to even start looking ahead towards the winter ground which seems so far away. It is both overwhelming and exciting to look at the plants in the hoop house and to know that everything should be planted right now, plus there are plenty of plants in the greenhouse to follow. The flower garden pathways are seeded with clover and many of the beds are planted. The onions are going in this week, as well as peppers and eggplants. New chicks are arriving to eventually replace the old flock. The cows have eaten their way through all the cover crop and are soon to be back on grass. There is an abundance of activity!
This week's pick list:
- Green garlic
Momofuku's Soy Sauce Eggs, from food52.com
- 6 tablespoons warm water
- 1 tablespoon sugar
- 2 tablespoons sherry vinegar
- 3/4 cup soy sauce (we used low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time)
- 6 large eggs
- Maldon or other flaky salt, for serving
- Black pepper, for serving
- In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and soy sauce.
Bring a large pot of water to a boil. Carefully put the eggs into the boiling water and cook for exactly 6 minutes and 50 seconds, stirring slowly for the first 1 1/2 minutes to distribute the heat evenly. Meanwhile, fill a large bowl with cold water and ice. When the eggs are done, transfer them to the ice bath.
Once the eggs are cool (and the water isn't uncomfortably icy), peel them (in the water—this will help them keep a perfect exterior). Transfer the eggs to the soy sauce mixture and marinate in the fridge for at least 2, and up to 6, hours, making sure they are completely submerged. If necessary, top the eggs with a small plate to ensure submersion.
Remove the eggs from the sweet and salty solution. You can save the soy sauce mix for another round of eggs, if you wish. The eggs will keep, refrigerated in a tightly sealed container, for up to a month.
To serve, cut the eggs in half lengthwise and season with salt and pepper.