The wildflowers are blooming in the fields. What a treat to see the tiny lupines and delicate tidy tips peaking out amongst the grass. The grass might be doubling in size daily; it seems that you graze Stella and the sheep in one place, then turn around and it has regrown. It is a wonderfully abundant feeling to have plenty of lush green grass to feed everyone. Today I felt as if each time I looked at the cows, they were lying down, fat and happy. I do wish the vegetables were growing as quickly, but unfortunately they do not thrive as much in the cool, wet soils of spring.
Still we are planting by hand into the field this week, as well as seeding a large round of succession crops in the greenhouse. The onions and peppers are germinating in the greenhouse, which we have been keeping as toasty as possible with the cool mornings. Now that the puddles are gone, we can mow the perennial and herb gardens.
This week's pick list:
- Celery
- Green onion
- Green garlic
- Potatoes
- Celeriac
- Chard
- Sonora Wheat
Egg Lemon Soup, adapted from nytimes.com
2 quarts water
3 stalks green garlic
Salt and freshly ground pepper
½ cup long grain rice
2 eggs
¼ to ⅓ cup lemon juice (to taste)
2 tablespoons chopped fresh herbs (such as mint, sorrel, or marjoram)
Handful of swiss chard leaves, thinly sliced
Begin by making a garlic broth. Cut of the green tops of the garlic and set aside the white bottom stem. Cut the leaves into big 1 inch slices. Place in a pot with the water and bring to a simmer. Simmer for 10 minutes and then remove from heat. Let the broth cool and continue to infuse flavor for another 30 minutes, then strain. The broth can be made in advance.
Bring the garlic broth to a simmer and season as desired with salt and pepper. Thinly slice the white stems of green garlic and add to the broth. Add the rice and simmer until tender, about 15 minutes.
Beat the eggs in a small bowl and whisk in the lemon juice.
Ladle about 1/2 cup of the hot broth into the lemon/egg mixture and whisk together. Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat. Stir for a minute or two, taste and adjust seasonings. Add the herbs, chard, and mix well, then serve.
