Rainbow Chard/ Portuguese Kale
It has long been our plan to get a certified kitchen operational on the farm in the room we currently wash in and where you pick up your shares. So today I waded through countless pages to submit for our WSDA food processors license and commercial kitchen application. Progress has been made and hopefully it will be off in the mail tomorrow. What struck me though was that I actually sat down for almost 8 hours today, something that never happens. I looked outside and was struck by the fact that I am always out there rain or shine working, it impressed me. What a hot day! Outside Ali and Mollie weren't sitting. They worked all day in the 90 degree heat, thinning root crops, light cultivation/weeding, and harvesting some of our seed crops. Hot days are good for weeding as the weeds die rather fast after cultivation. If we're not harvesting in the mornings, we usually do something physical to wake up and get into our bodies, like shape or broad-fork beds, which we did today.
Looking forward to being able to offer a whole assortment of farm made products to everyone soon. Next week we will post some pictures of what we've been working on with our new packing shed, wash station and walk-in cooler, which will free us up from being in the room that is soon to be our farm kitchen. Hope everyone's enjoying this beautiful weather.
I bu swiss chard or kale
1-2 summer squash, sliced thin
4 cloves garlic
2 tsp olive oil
1/4 tsp salt
1/2 tsp ground black pepper
grated parmesan cheese
In a 10 inch cast iron skillet, saute the garlic and summer squash in 1 teaspoon of the oil for 3 minutes on medium heat. Add the chopped chard or kale, stir, cover, lower the heat, and cook for about 10 minutes. Remove the skillet from the heat and drain any juice.
In a large bowl, beat the eggs, salt, and pepper until blended. Stir in the sauteed greens. Coat the bottom of the skillet with the remaining tsp of oil and return it to medium heat. When the skillet is hot, pour in the cooked greens/egg mixture. Cook for 5 to 8 minutes, until the edges are firm and the bottom is golden and beginning to brown. Place in a preheated 400 degree oven and cook for about 5 minutes, until the eggs are fully cooked.
Serve immediately or at room temperature, topped with grated Parmesan if you wish.
(from Harvest Moon Farms)
Seared Radicchio with Mozzarella
1 head radicchio
3 tbsp olive oil
Salt and freshly ground black pepper
1 garlic clove, minced
2 tbsp balsamic vinegar
1 (4-oz.) ball fresh mozzarella, cut into thin rounds
Rinse the radicchio, then cut it into wedges about 1 ½ inches across, keeping the root ends intact. Brush generously with olive oil and season well with salt and pepper. Heat a cast-iron skillet over medium-high heat. When it’s good and hot, add the radicchio. Press down on the wedges to ensure contact, reduce the heat to medium-low, and cook until browned, about 5 minutes. Turn and cook on the second side. The red will turn brownish, and the leaves should get crisp in places.
Scatter the garlic over the radicchio, add the vinegar, and cover with the cheese. Cover the pan and cook just until the cheese is soft, 2 or 3 minutes. Season with pepper, arrange on a platter, and serve.
(from Local Flavors)