Week 5

We pulled our first baby onions out of the field this morning.  Another week or two and we will have some beautiful pearl onions.  The peppers look fantastic and we should begin harvesting those soon as well.  Kelly did an awesome job of keeping up while I was gone.  I don't think he slept much but the farm looks great.  Of course there are a couple things that should have been done earlier but our list always has things on it that should have been done already!  

I liked sending out the produce list early last week and will try to do that more often in the future so you can plan your meals for the week a little easier.

Lettuce - a mix of small leaf head lettuces
Carrots
Beets -  bunched with greens
Cucumber
Snap Peas 
Summer Turnip
Scallions
Raspberry 
Napa Cabbage - Large shares this week and small shares next week.  
Fava Beans - Large Only 

Korean Scallion Pancakes

A woman Kelly worked with in Maine use to make these for every farm get together.  They are simple and really delicious.

1 bunch Scallions, sliced. Most people just use the green part but I slice the white part really thin and leave the greens in larger pieces.
1 cup all-purpose flour
1teaspoon salt
1 large egg, lightly beaten
1/2 to 3/4 cup ice cold water
1 tsp soy sauce

Gently mix everything together.  The ice cold water will give you a crisp pancake.  If your batter seems thick add more water.
Cook over medium high heat in a well oiled skillet.  Your pancake should be crisp on the outside and a little chewy on the inside.  You can make a large pancake and slice it in wedges to serve or make several smaller pancakes.  There are tons of variations of this recipe - some without egg, some with rice flour.

Dipping Sauce

Mix two parts tamari or soy sauce and one part rice or red wine vinegar.  Add a small amount of sesame oil if you are in the mood.