By Sarah
One of the traits of the Corriente cows that we greatly appreciate is that they are good mothers. They often work together to care for the calves. You can usually spot a collection of calves grouped together, surrounded by a few moms. The other mothers are free to graze, knowing their calves are safe.
One of the hardest aspects of raising chicks is that they do not have their mothers to teach them how to eat, drink, stay warm, and be safe. We do our best to create a space for them where they can learn on their own and have their needs met but it is not the same. The chicks are already a week old and they are no longer little fluff balls. They are started to feather out, to fly up on everything, and are anxious to explore.
We are so grateful that the everyone is feeling better! Thank you for all the well wishes.
Pick List:
Eggs
Fresh garlic
Cortland Yellow and Monastrell Red Onions
Rhonda Beets
Hakeuri Turnips
Dazzling Blue Kale
Parade Scallions
Magenta and Cantarix Lettuce
Regiment Spinach
Esmee arugula
Parsley, Basil, Cilantro, and Dill
Albion Strawberries
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Sonora wheat flour and wheat berries
Pick your own flowers and herbs (mostly in the herb garden and perennial field right now)
Saltonstall Olive Oil (Please bring your own jars!)
Starts available in the shade tunnel (Please only take starts from area in between the two signs!)
Herbal Rice Salad with Peanuts, from 101cookbooks.com
When they're in season, roast halved cherry tomatoes, and add them to the salad just before serving. *You can use whatever rice you have on hand, but I like to use the wonderfully fragrant brown jasmine rice for this salad.
4 cups cooked rice, room-temperature*
1 cup toasted coconut
1 cup chopped, toasted peanuts
3/4 loosely packed cup of EACH of the following: mint, basil, & cilantro leaves
3 scallions, sliced thin
2 tablespoons fresh lime juice, or more to taste
fine grain sea salt, to taste
1 garlic clove
1 cup plain yogurt
Ideally, you're going to want to toss this salad, just before serving. It keeps the herbs bright, and green. In a large bowl, combine the rice, coconut, peanuts, mint, basil, cilantro, and scallions. Season with the lime juice, and salt. Toss again.
Mash the garlic clove into a paste with a generous pinch of salt. Whisk the salted garlic into the yogurt, and drizzle generously over the salad, serving the rest on the side.
Serves 6.