I hope you had a really great 4th of July Weekend. I got to attend multiple picnics and see fireworks, so I feel very satisfied with my holiday.
Of course, farm work never really takes a holiday, and Sue and Claude were busy making more hay over the weekend. The fields are getting pretty crispy at this point (hot and DRY) but it's been good for making hay. Actually, it's been so dry that for only the second time in 20 years or so, Sue and Claude had to put irrigation on the peas! It's not really possible to irrigate all the crops, but hopefully we'll be getting some rain later this week.
But things are still hanging in there, and we have some new veggies this week.
Here's what's in your bags:
Yellow Snow Peas
The arugula is getting pretty spicy, so be aware. When the weather gets really hot, so does the arugula ...
This year we're trying out these yellow Golden Sweet snow peas. Because of the dry conditions, they aren't quite a large as they might have been, but they are an interesting color and have a nice flavor. I always enjoy trying out new varieties of our staple vegetable crops. You never know if you might be growing a new favorite! Some of the seed companies we use at the farm are Johnny's Seeds, Fedco Seeds and the Seed Savers Exchange. It's always interesting to see what colorful new creations or rediscovered heirlooms they present in their catalogs each year.
Here are some recipes to consider for this week:
2 Tbsp olive oil
1 shallot or small onion, chopped
2 scallions, chopped
1/2 cup chickpeas, drained
salt and pepper to taste
1 bunch Swiss chard, rinsed and chopped
1 tomato, sliced
1/2 lemon, juiced
Heat olive oil in a large skillet. Stir in shallot/onion and scallions. Cook and stir for 3-5 minutes until soft and fragrant. Stir in garbanzo beans, season with salt and pepper, and heat through.
Place chopped chard in the skillet, and cook until wilted. Add tomato slices, squeeze lemon juice over greens and heat through. Serve immediately.
4 Tbsp olive oil
10 oz Swiss Chard, heavy stems removed
1 Lb Spinach, heavy stems removed
one 15-oz can of chickpeas, drained
4 scallions (white and green) chopped
4 large garlic cloves, finely chopped
1/4 cup chopped dill
salt and pepper to taste
3 oz feta cheese, crumbled
Preheat oven to 350 degrees, spread 1 Tbsp oil around a 12x9x2- 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 w/ salt and pepper.
Transfer to the casserole dish Push the feta cheese down into the mixture and bake until it's sizzling, about 35 mins. Serve hot.
Here's a recipe from one of my favorite authors, from one of my favorite books. And that would be Animal, Vegetable, Miracle by Barbara Kingsolver.
It's a great summer read if you're looking for something... if you think it's not your kind of book, I thought so too, at first. Give it a try- I'm really glad I did! On the book's website, she lists some other recipes, separated by season. Check it out here.
(This recipe makes dinner for a family of four, but can easily be cut in half.)
2 cups uncooked brown rice
Cook rice with 4 cups water in a covered pot while other ingredients are being prepared.
Olive oil – a few tbsp
1 medium onion, chopped, and garlic to taste
Sauté onions and garlic in olive oil in a wide skillet until lightly golden.
½ cup dried tomatoes
Add and sauté for a few more minutes, adding just enough water to re-hydrate the tomatoes.
1 really large bunch of chard, coarsely chopped
Mix with other vegetables and cover pan for a few minutes. Uncover, stir well, then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.
Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice.
All the best,
for Lucky Moon Farm