We have eggs this week!!
Thanks to our own Allyson, we have manifested our first worthy egg farm. And yes, the eggs are all natural, organic, free range, sustainable, local ect..ect..ect. I met Chris from Psalter Farm at his church in town, and we did the swap. Veggies for eggs. I have not been to their farm yet, but I promise to take pictures and write about it when I do.
These eggs are layed fresh. They can be kept out of the refrigerator for 4 weeks.
Tocayo walked onto the ranch one week ago today. He had no collar, was underweight and starving.
Here’s Tocayo after one week, settling in, getting to know everyone and beginning to learn the ropes of life at the ranch. Not bad for your first week bud.
Here is the list
salad mix with edible flowers and peices of snap peas
head of lettuce
baby bok choy
bag of broccoli and spinach
This week, we have a new cut of spinach. It is an heirloom variety called Bloomsdale.
All the strength and warmth of a sunflower packed into 1 tenth the size. They are edible too.
Quinoa Avocado Grapefruit Salad
1 cup quinoa
4 cups water
1/4 teaspoon salt
1/4 cup dried cranberries
1/4 cup fresh lime juice
1/4 cup olive oil
2 teaspoons honey
2 cloves garlic, minced
1 teaspoon minced serrano pepper
1/4 cup chopped fresh mint
1/4 cup minced cilantro
1 shallot, minced
1/2 cup arugula
1 pinch salt and black pepper to taste
4 cups baby arugula leaves, washed and dried
1 avocado – peeled, pitted and diced
1/2 grapefruit, peeled and sectioned
1. In a dry skillet over medium heat, toast the quinoa until it has a nutty aroma. Remove from heat, rinse and drain in a fine mesh strainer. Bring water to a boil in a saucepan, add salt, and slowly add toasted quinoa. Cook until tender and the outer rings appear on the grains, 15 to 20 minutes. Strain through a fine mesh colander. Place in a large bowl to cool.
2. In a small bowl, combine cranberries, lime juice, olive oil, honey, garlic, serrano pepper, mint, cilantro, shallot, and arugula. Stir into the cooled quinoa and add salt and freshly ground pepper to taste. Place 1 cup of baby arugula on each salad plate. Top with quinoa mixture, avocado, and grapefruit.
Lemon Lavander Avocado Loaf
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup butter, softened
1 3/4 cups white sugar
1 1/2 cups mashed avocado
2 tablespoons lemon juice
3/4 cup milk
2 tablespoons dried lavender
1 tablespoon grated lemon zest
1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour 2 9×5 inch loaf pans.
2. Mix flour, baking soda, baking powder, and salt in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the avocado and lemon juice with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the lavender and lemon zest; mixing just enough to evenly combine. Pour the batter into prepared pans.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.