We hope you can join us for May Day this Saturday from 10 to 2 pm! We will have a may pole, plus crafts and pastries. Feel free to bring your friends.
We are tilling the last vegetable field this week, plus putting in all the headers for the drip irrigation. The cover crop is sown and we are hopeful that it will grow well this year. We are finishing up as many projects as possible the week to be ready to plant like crazy next week.
The chickens are moving onto pasture and we will scrape their yard into a compost pile. We are planting the dry corn and popcorn in that space this year and we are excited to see how it will do.
This Week’s Pick List
Cilantro
Beets
Chard
Carrots
Green Garlic
Turnips
Potatoes
Rutabaga
Celeriac
Spinach
Pac Choy
Lettuce
Fennel
Scallions
Tea Blends - bring containers!
Dried Peppers - bring containers!
Revolution Bread is available
Fried Greens Meatlessballs, from food52.com
1 bunch greens, about 10 cups loosely packed, about 8 oz
3 tablespoons olive oil or grapeseed oil
1 small yellow onion, diced
Salt, to taste
2 green garlic, chopped
1/2 cup cilantro
1 tablespoon cumin seeds
1 cup fresh breadcrumbs
1/4 cup crumbled feta
1 or 2 eggs
oil for frying
Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds. Add greens to pan and sauté for a minute or two, until they have wilted.
Turn the mixture into a large bowl. Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. I usually find one egg to be enough.
Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.