While it is raining as I type, the forecast for the next ten days looks like we will have a break in precipitation and several clear days ahead. We are excited to plant kale, broccoli, and parsley outside this week in the beds we tarped last December. The soil is very moist but still loose in texture as the tarps protected them from being pounded by the rain. We are very curious to see how the crops grow and hope that this is a viable option for us to get in the ground earlier.
The whole crew met today to plan the all member meeting, as well as review the new budget and plans for the coming season. We are excited to share the details with you and look forward to gathering together in the large hay barn.
Upcoming events:
All Member Meeting Wednesday April 17th, 6-8 pm
Farm Potluck and Fire Friday April 19th 5 pm
May Day Saturday May 4th
This week’s pick list:
Onions
Celery
Beets
Chard
Carrots
Castelfranco
Green Garlic
Turnips
Potatoes
Winter squash
Rutabaga
Parsnip
Celeriac
Spinach
Lettuce
Tea Blends - bring containers!
Dried Peppers - bring containers!
Revolution Bread is available
Huevos Rotos, from nytimes.com
⅓ cup extra-virgin olive oil, plus more as needed
2 teaspoons smoked paprika
½ teaspoon red-pepper flakes or 1/4 teaspoon ground cayenne
Kosher salt and black pepper
2 pounds potatoes, cut into 1-inch pieces if necessary
1 medium onion, finely chopped
4 garlic cloves, finely chopped
4 eggs
Lemon wedges, for serving
Flaky sea salt, for serving
In a measuring cup, combine the olive oil, paprika, red-pepper flakes, 1 1/2 teaspoons salt, a generous grind of pepper and 1 cup water. Put the potatoes in a large skillet and pour the olive oil mixture over them. Bring to a boil, then cover and cook on high until the potatoes are fork-tender, 6 to 9 minutes.
Uncover and turn the heat to low. If the potatoes are sticking or dry, add more olive oil. Arrange the potatoes in an even layer, cut side down if halved, then add the onion and garlic surrounding the potatoes. Cover and cook until the potatoes are golden-brown and the onions are softened, 4 to 6 minutes.
Stir the potatoes (if they’re sticking, add more oil). Make 4 nests in the potatoes and crack an egg into each. Season with salt and pepper. Cover and cook until the whites are set and the yolks are still runny, 4 to 6 minutes.
To serve, break the yolks gently with a serving spoon, then scoop some potatoes and an egg onto plates or into shallow bowls. Serve with a squeeze of lemon and flaky salt.