The rain on Sunday was glorious! The fields that we had tilled the week before were quite dry. The rain help rehydrate them, allowing for a pretty prefect second tillage and hopefully helping to break down more of the grass. Cecilia, Alyssa, and Ashley planted tomatoes and peppers in the tunnel yesterday, alongside the cucumbers that are looking dark green and taking root. We will plant our new field of asparagus this week and we are very hopeful that the new spot is more successful than the last one!
Jesse and Danny are sorting the cows into two herds this week: one with the bred cows and the rest of the herd together. Calving could begin next week! The sheep are all back together in one flock and the lambs with their boundless energy run circles around the rest. Or you find them piled in a heap sleeping.
Anna, Ashley, Alyssa, AJ, and I took a walk around the farm last week, talking about the water sources and giving thanks.
Eggs
Takrima Leeks
Cortland Yellow and Monastrell Red Onions
Pie Pita Pumpkins
Yellow Finn and Harvest Moon Potatoes
Rhonda Beets
Hablange Parsnips
Purple Top Turnips
Bora King Purple Daikon and Watermelon Radish
Kossack Kohlrabi
Ruby King Red, Primo, and Deadon Cabbage
Mei Qing Choi
Ruby Red Chard
Parade Scallions
Preludio Fennel
Regiment Spinach
Lettuce Mix
Cilantro
Radicchio
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Saltonstall Olive Oil (Please bring your own jars!)
Cabbage and Glass Noodles, from woksoflife.com
1 package mung bean vermicelli (50g/1.75oz)
1 pound green cabbage
2 eggs
1/4 teaspoon salt
1/2 teaspoon sesame oil
1 tablespoon shaoxing wine (plus 1 teaspoon)
3 tablespoons vegetable oil
3-5 dried red chilis (break them open if you want more heat)
2 cloves garlic (chopped)
1 scallion (chopped)
1 teaspoon oyster sauce
1/2 teaspoon sugar
½ teaspoon soy sauce
1/8 teaspoon white pepper
Soak the mung bean vermicelli noodles for about 10 minutes until soft. Cut the bundle in half to shorten the noodle lengths, and set them aside (still in the soaking water). Prep the cabbage by slicing it into 1/2-inch thick strips.
Beat the eggs along with the salt, sesame oil and 1 teaspoon Shaoxing wine. Heat a wok over high heat until lightly smoking. Add 1 tablespoon oil, and the eggs quickly after. Scramble them for 20-30 seconds, until they’re just almost done (they can still be a bit runny). Take the eggs out of the wok and set aside.
Heat the 2 remaining tablespoons of oil in the wok over medium-high heat. Add the chili, garlic, and scallion. Cook for 30 seconds, until fragrant. Before the peppers and garlic start to turn brown, add the cabbage, and increase the heat to high. Stir-fry for 2 minutes, until the cabbage is wilted.
Pull the noodles out of the soaking water, and add them to the cabbage. Then add the cooked egg and the 1 remaining tablespoon of shaoxing wine. Stir-fry, then add the oyster sauce, soy sauce, sugar, and white pepper. Stir everything together and continue to stir-fry for another 2 minutes or so, until the noodles are tender (add a splash of water if the noodles look dry). Plate and serve!