The 2nd-to-last day of farm challenge was a Friday, which is the day when we interns have breakfast together, so Hannia, Vanessa and Rebecca made us a farm safe breakfast:
On the morning menu:
Entree: scrambled eggs (both duck and chicken) topped with cilantro
Sides: sweet potato hash browns and steamed greens
Drink: papaya smoothie
Next, for lunch, Brian and Elliot pulled off one of the most complex meals of the week. Farm sushi!
This consisted of:
Entree: Sushi rolls made of steamed mustard greens and farm rice, filled with avocado, jicama, tomato, carrots, chives, sesame seeds and (a few) habanero peppers. Topped with an olive oil/jalapeno sauce.
Sides: Broccoli tempura and rice.
Salad: Esmerelda lettuce, carrots, hard-boiled eggs.
Finally, for our evening meal, Rebecca and Abby produced a marvelous stir-fry:
On the menu:
Entree: sweet potato, onion stir-fry in rice, served in cabbage bowls.
Side: Fresh avacado
Salad: Red fire lettuce, nasturtiums and grape tomatoes
So that was day 5! Only one day left…