Week 3
Hi everyone,
So, we're wrapping up a very wet Week Three. Hopefully this stretch of weather will let up soon – we really don't want this to become a repeat of last summer... I'm going to try and remember to bring the camera to the farm tomorrow or the next day and post some pictures of the farm here on the blog. It's lovely this time of year when everything's sending out tons of new growth.
In your bags this week:
Spinach
Mixed salad greens
Radishes
Swiss chard
Kelli Johnson has been giving me some great recipes that I can't wait to try. Here's one that uses the chard and spinach that looks like it would make a tasty dish:
Baked Swiss Chard and Spinach with Chickpeas and Feta Cheese
4-6 servings
Ingredients
4 Tbsp olive oil 10 oz Swiss chard, heavy stems removed 1 lb spinach, heavy stems removed 1 (15-oz) can of chickpeas, drained 4 scallions (white and green) chopped 4 large garlic cloves, finely chopped ¼ cup chopped dill salt and pepper to taste 3 oz feta cheese, crumbled
Preparation
Preheat oven to 350° F. Spread 1 Tbsp oil around a 12 x 9 x 2-inch casserole dish.
In a steamer pot, steam Swiss chard until it wilts, about 4 mins. Add the spinach to the steamed chard and steam another 4 minutes until the spinach wilts, too. Remove both greens and drain, squeezing out excess water once they are cool enough to handle.
Chop greens and toss with remaining 3 Tbsp of oil, chickpeas, scallions, garlic, dill and season with salt and pepper.
Transfer to the casserole dish. Push the feta cheese down into the mixture and bake until it's sizzling, about 35 minutes.
Serve hot.
Hope you all are doing well and are enjoying these first weeks of summer.
All the best!
Sarah VanNorstrand
for Lucky Moon Farm