The baby chicks are settling into their new home. Teddy is certain that he needs to check them hourly, as well as pet them constantly. They are quite entertaining to watch; just eating, drinking, and resting. They grow so quickly; in one day of being here they changed, their wing feathers already becoming apparent.
The young plants in the field are growing rapidly, and we are adding more to the fields each day. Last week was a wild ride for all the new plants, hot, windy and cold in a short window. It is painful to look at the tiny plants in the wind, almost laid over by the strength of it. Still they do survive and flourish.
Pick list:
- Carrots
- Spinach
- Arugula
- Green garlic
- Scallions
- Fennel
- Chicories
- Lettuce
Brown Rice, Sesame, Spinach, and Scallion Pancakes, from nytimes.com
- 1 ½ cups (200 grams) whole-wheat flour or whole-wheat pastry flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon turmeric
- 2 tablespoons (30 grams) toasted sesame seeds or black sesame seeds
- 2 eggs
- 1 cup buttermilk
- 1 cup milk
- 2 tablespoons olive oil
- 1 ½ cups (300 grams) cooked brown rice
- 1 bunch scallions, sliced
- 6 ounces spinach leaves (baby spinach or stemmed bunch spinach)
- 2 ounces (1/2 cup) crumbled feta
- Sift together the flour, baking powder, baking soda, salt and turmeric. Stir in the sesame seeds
In a separate bowl, beat the eggs and whisk in the buttermilk, milk and olive oil. Quickly whisk in the flour mixture and fold in the brown rice and scallions
Steam the spinach over 1 inch of boiling water for 2 minutes, or just until wilted. Rinse with cold water, squeeze out excess water and chop. Stir into the pancake batter, along with the feta
Heat a griddle or a large skillet, either nonstick or seasoned cast iron, over medium-high heat. Brush with butter or oil. Use a 1/4-cup ladle or cup measure to drop 3 to 4 tablespoons of batter per pancake onto your heated pan or griddle. Cook until they are brown on the edges and bubbles break through, 3 to 4 minutes, then carefully slide a spatula underneath and flip them over. Cook on the other side until pancakes are nicely browned. Serve hot