The irrigation pond is filling with water and we are feeling immensely grateful for the this resource! All the fields have been tilled and Cecilia is now marking all the beds. We hope to plant new potatoes and peas this week. The blessing of an early start to the season is that we can plant out the fields at a reasonable pace, rather than in a frenzy!
In the past week, eight calves have been born. The first to Lark. We have not had any lambs yet but we are looking forward to their arrival soon.
This Week’s Pick List:
Eggs
Rhonda Beets
Cortland Yellow and Monastrell Red Onions, Matador Shallots (We recommend storing the red onions in the fridge even though they are cured. They are starting to fade.)
Kossack Kohlrabi
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Calypso Celery
Evergreen Hardy Scallions
Green Garlic
Dazzling Blue Kale
Ruby Red Chard
Joi Choi
Parsley
Regiment Spinach
Lettuce Mix
Tea Blends (We will offer a bag of tea each week!)
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread
Soft Eggs with Buttery Herb-Gruyere Toast Soldiers, from smittenkitchen.com
16 toast fingers (mine were from 1/2-inch thick slices, cut into 1/2-inch batons)
4 tablespoons (2 ounces) unsalted butter, melted
1 teaspoon smooth Dijon mustard
Salt
Freshly ground black pepper
1/3 cup finely grated gruyère cheese (about 1 1/2 ounces)
2 tablespoons finely grated Romano cheese
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon finely chopped fresh thyme leaves
4 large eggs
Make croutons: Preheat oven to 400°F. Place bread cubes in shallow, wide bowl. Whisk together butter and Dijon, then pour over bread fingers. Sprinkle with salt, pepper, both types of cheese, parsley and thyme, if using. Toss to coat. Scatter bread on sheet. Bake croutons until crisp and golden, turning, about 20 minutes. Set aside.
Meanwhile, cook eggs: Bring a medium pot of water to a steady boil. Add eggs and cook them for exactly six minutes, maintaining the heat at a simmer, then drain and rinse them briefly in cold water.
Holding the egg vertically, pointier side down, with a towel or paper towel to protect you from its heat, tap a knife around the “neck,” about half an inch below the top so that you can remove a little “lid” area. Place the egg in a small dish, opened side up, and serve with a small spoon and toast soldiers.
Don’t have adorable chicken or other tiny egg cups and spoons? With a little patience, you can peel the soft-boiled eggs as you would a hard-boiled one. It’s tricky, because they are liquid in the center, but doable. For this method, arrange four of your croutons on a small plate. Place the peeled egg over the croutons and smash it lightly, delightfully (if you don’t find this to be really fun, I am not sure we can be friends) with a fork. Season with salt and pepper and eat with a fork and knife.