The chicks arrive this week and we are all looking forward to hearing their quiet but loud sounds on the farm again. Mary has set up a new brooder in an old cotton trailer and we hope to have them out on pasture even sooner.
We planted our first starts in the fields today: kale, collards, cauliflower, and broccoli. We have a long list to get in the ground, while also still seeding new starts, weeding what we have planted, and prepping beds to plant. We make many lists and charts to map it all out! It is exciting to watch the flats roll out of the greenhouse and into the fields.
This week's pick list:
- Carrots
- Spinach
- Fennel
- Beets
- Scallions
- Green Garlic
- Pac Choy
- Broccoli
- Lettuce
- Collard Greens
- Cilantro
- Strawberries
- Ground Basque and Cayenne pepper
- Revolution Bread is available
Sesame Soba and Ribboned Omelette Salad
Dressing
- 4 1/2 tablespoons toasted sesame seeds, plus more for garnish
- 3 tablespoons water
- 3 tablespoons soy sauce (use low-sodium for a less salty sauce)
- 2 tablespoons plus 1 teaspoon tahini
- 2 tablespoons plus 1 teaspoon rice vinegar
- 1 1/2 tablespoons toasted sesame oil
- 3/4 teaspoon granulated sugar, or more to taste
- Chili sesame oil to taste
Omelet Ribbons
- Neutral cooking oil, to coat skillet
- 3 large eggs
- 3 teaspoons water
- A few pinches sugar
- A few pinches salt
Assembly
- 1 9.5-ounce package buckwheat soba noodles
- Raw vegetables of choice (such as carrots, scallions, pac choy)
Make the dressing: Put the toasted sesame seeds into a blender or food processor and run the machine until the seeds look like wet sand — it will take a couple minutes. Add the water, soy sauce, tahini, rice vinegar, sesame oil, sugar, salt and chili sesame oil and blend until combined. Taste and adjust ingredients to your preferences.
Make the omelet ribbons: Whisk eggs with water, sugar and salt until well-blended and even in color. Heat a 10-inch skillet (I really like using a nonstick here and for other crepe-like things) over medium and coat very lightly with cooking oil. Pour in 1/3 of mixture, which will be enough to coat the pan very thinly. (If your pan is bigger or smaller, use less or more accordingly per batch, the goal is to keep the egg very thin.) Cook for 1 to 2 minutes, until the egg has set and the edges look dry. Carefully flip* the omelet and cook for 20 to 30 seconds on second side. Flip egg out onto paper towel to blot oil and repeat 2 more times.
Stack the three omelets together and roll them into a log. Use a sharp knife to slice the roll into very thin ribbons, thinner even than you see in my photos.
Cook the noodles: In well-salted water until tender but firm for the time recommended on your package of noodles, usually 4 to 5 minutes. Drain noodles and run cold water over them to cool. Drain again, shaking out excess water.
To serve: My favorite way for a family meal is to put everything out in separate dishes and let each of us assemble to taste. (Or, if you’re this one, grab the bowl of egg ribbons and help yourself.) Or, you can toss the noodles with about half the sauce, then arrange it in a bowl with the omelet ribbons on top, followed by your vegetables. Garnish with extra sesame seeds and serve with additional sauce on the side.