The transplanter is back in action, as well as the seeder. The days are filled with plants and seeds being put in the soil. The beds that we seeded last week have germinated and we can't wait to be harvesting them soon.
The rain last week came perfectly during lunch break. The fields were so saturated that we were back to planting by hand. It was amazing to see how quickly the ground became saturated and muddy again, but then also how fast it dried. What a pleasant surprise it was! Luckily for us, the hail did not cause any damage.
This week's pick list:
- Lettuce
- Chicories
- Greens
- Cilantro
- Fennel
- Green garlic
Herbal Rice Salad with Nuts, adapted from 101cookbooks.com
- 4 cups cooked rice, room-temperature*
- 1 cup toasted coconut
- 1 cup chopped, toasted peanuts or almonds
- 2 large handfuls of coarsely chopped herbs, such as mint, cilantro, and sorrel
- 2 green garlic, halved and thinly sliced
- 2 tablespoons fresh lime juice, or more to taste
- fine grain sea salt, to taste
- 1 cup plain yogurt
Ideally, you're going to want to toss this salad, just before serving. It keeps the herbs bright, and green. Macerate the green garlic in the lime juice for 10 minutes. In a large bowl, combine the rice, coconut, nuts, and herbs. Pour on the lime juice and garlic, and season with salt. Toss again. Whisk the yogurt, and drizzle generously over the salad.