There have been repeated requests to bring back the green onion pancakes, so we thought we'd introduce a recipe that is conceptually similar, but represents a new part of the world: potato pancakes (placki ziemniaczane). During our opening circle, one student shared that potato pancakes are also a highlight of German cuisine, and others were familiar with latkes, which are potato pancakes traditionally eaten during Hannukah.
I've been getting a regular farm box from Eatwell Farm in Dixon, CA for more than 10 years and this week we included fresh goose eggs, a seasonal treat from Eatwell as one of the ingredients for students to work with! We scrambled a combination of goose and chicken eggs with some spring onion and sat down for a truly delicious meal of the pancakes topped with sour cream, the eggs, and rye bread from Anna's Daughters' Bakery while listening to the music of Polish composer Frédéric Chopin. We barely had enough food at the end of class to make plates for curious HMCRA staff members who followed their noses to the kitchen before Morning Circle!
Everyone was naturally very excited about the goose eggs.
This week's tisane was popular because we used fresh spearmint leaves.
Ms. Grace demonstrated how to squeeze all the water out of the potatoes before adding other ingredients.
We talked about how yolk color can tell you a lot about the chicken's diet.
A pro pancake flipper!
It smelled divine.
We garnished the pancakes with some flat-leaf parsley.
The difference in size between the goose and chicken eggs was significant.
"These are the best scrambled eggs I have ever tasted!"
