The ground is so saturated right now it is incredibly soft and squishy. It is easy to loose your balance and end up on the ground! We are grateful for all the rain and to see the landscape change with all the water flows.
Annie tilled new beds in the tunnels this week even though it is still quite wet. We are anxious to get them planted as the crops in the large fields are dwindling. The moisture and the humidity in the tunnels are not only causing weed and bed prep problems, but disease as well. We had to till in the baby lettuce mix and arugula as it already had issues and would not grow well or last well in the fridge. The mustards, tatsoi, and spinach look okay.
Jesse finished the germ chamber and it looks beautiful. We are putting our first seeds in it tomorrow: the eggplant, pepper, and tomatoes for the tunnels. We will also start leeks this week, as well as working down our list of farm improvements.
This week’s pick list:
Sugarloaf, Castelfranco, Escarole, and Radicchio
Revolution Bread is available
One Pot Tumeric Coconut Rice with Greens, nytimes.com
2 cups long-grain rice, such as jasmine or basmati
½ cup unsweetened coconut flakes
1 tablespoon white or black sesame seeds
2 tablespoons coconut oil
1 scallion, thinly sliced, white and green parts separated
1 teaspoon ground turmeric
½ teaspoon black pepper, plus more as needed
1 (14-ounce) can full-fat coconut milk
Pinch of saffron (optional)
1 medium bunch kale, spinach or Swiss chard
Rinse rice until water runs clear. Drain and set aside.
In a medium pot or Dutch oven, toast the coconut and sesame seeds over medium-low heat, stirring occasionally, until fragrant, 3 to 5 minutes. (Adjust heat as needed to prevent burning.) Transfer to a small bowl. Wipe out the pot.
In the same pot, melt the coconut oil over medium-low. Add the scallion whites, turmeric and 1/2 teaspoon black pepper and cook, stirring, until aromatic and lightly toasted, 3 to 5 minutes.
Add the rice, coconut milk, saffron (if using), and 1 teaspoon salt. Fill the empty can of coconut milk with water and add it to the pot. Give the mixture a good stir to separate any lumps and bring to a boil over medium-high.
Once boiling, cover, turn the heat to low, and simmer for 10 minutes.
As rice cooks, remove and discard the tough stems of the leafy greens, if needed, and cut or tear the leaves into bite-size pieces. When the rice has cooked for 10 minutes, arrange the greens on top of the rice in an even layer, cover, and cook until the rice is tender, 5 more minutes. Remove from heat and let sit, covered, 5 minutes.
As rice rests, zest the lime and cut it into 4 wedges. Add 1/2 teaspoon zest to the coconut-sesame mixture, along with the scallion greens. Season with salt and pepper and stir to combine.
Gently stir the greens into the rice using a spatula or fork, then divide among bowls. Sprinkle the coconut mixture on top and serve with a lime wedge for squeezing over.