We are looking forward to seeing those who can attend at the All Member Meeting this Wednesday from 6 to 7 pm!
We are slowly planting out the fields, at a pace which feels oddly slow for the frenzy we associate with spring. In most other years, we are just barely tilling the fields so we do not plan to have starts ready this early. As well, we were waiting to figure out the water so we did not adapt our plans. The greenhouse is very full and in a few weeks time the fields will be as well.
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
Tea Blends (We will offer a bag of tea each week!)
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread
Fried Egg Salad From Ideas in Food, from food52.com
Butter or olive oil
Sliced onions, chopped ham, or other tasty mix-ins (optional)
Eggs
Mayonnaise
Finely chopped onions and celery, or other cold, crunchy vegetables (optional)
Salt and freshly ground black pepper, plus any other spices, herbs, or seasonings
Toast
Heat a nonstick pan over medium heat (a 10-inch pan is perfect for 6 eggs, aka 2 servings). Have a lid or sheet pan nearby to cover the pan. Add a knob of butter or a glug of oil to the pan, then add your onions, ham, or other ingredients you’ll be cooking along with the eggs. I like to make sure the onions get soft and translucent and the ham a little crispy.
Meanwhile, crack your eggs into a bowl so you can pour them into the pan all at once. Turn down the heat to medium-low, gently pour your eggs in (aiming them evenly around the pan), and cover the pan to let them gently steam and fry. Peek occasionally so you can take the eggs off the stove when they’re done to your liking. I like to jiggle the pan to make sure the yolks are a little runny and poke the whites with a spatula to make sure they’re set.
Slide the eggs (and any bonuses like onions and ham) into a mixing bowl and chop them up with scissors. Add your mayo, other seasonings, and any cold, crunchy vegetables if using. Gently mix it all together.
Serve it warm on toast for a treat, but any leftovers are delicious cold the next day, too.