We are harvesting our first crops from the field this week: radishes and lettuce of course! We also have some small but sweet carrots from the tunnel and the first basil. It smells delicous. The strawberries are starting as well.
We are trying to plan our days around the heat, aiming for lighter tasks that are under cover in the afternoon. On Thursday we hope to catch up on planting and that the heat has started to subside. The fields are starting to fill in!
This week’s pick list:
Eggs
Onions
Beets
Carrots
Radish
Scallions
Basil
Spinach
Lettuce
Kale
Strawberries
Dried tea herbs
Dried ground peppers
Revolution Bread
Olive Oil
Shredded Egg Salad, from 101cookbooks.com
6 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh basil and mint
3 sliced scallions
3 radishes, shaved thin
to serve: little dollop of salted creme fraiche and/or a drizzle of olive oil
Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes (a couple minutes longer than I normally do). Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper. At this point you can add whatever you like to the salad, such as herbs, scallions, and shaved baby radishes. Serve topped with tiny dollops of something creamy - like creme fraich or plain yogurt, and a drizzle of olive oil. Just a bit of each so you don't weigh it down.