Harvest for June 30th...

green beans

lettuce

Swiss chard

radishes

green onions

mint

rosemary & thyme

Swiss Chard (photo) also known as spinach beet, and is the same species as the beetroot. We grow several varieties, ruby red, silverado, and golden. Swiss chard is a delicious leafy vegetable with an edible stem. Chard can be eaten raw which has a pungent slightly salty taste and when cooked, the flavor becomes more than that of cooked spinach. 

Sauteed Swiss Chard with Parmesan Cheese:

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon finely sliced garlic scapes (or minced garlic) 

1/2 cup green onion chopped

1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

1/2 cup dry white wine

1 tablespoon fresh lemon juice, or to taste

2 tablespoons freshly grated Parmesan cheese

salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic scapes and green onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted - (doesn't take long). Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Hot summer night drink!!!! Oh yeah!
Mint Julep: (contains alcohol)
8 to 10 mint leaves
1 sprig of mint for garnish
1 tablespoon of sugar, more or less to taste
1 1/2 ounce clean fresh Kentucky spring water
3 ounces premium Bourbon
Crushed ice
*Optional: Replace the water with seltzer to make it more lively.

1.Put the leaves in a 12 ounce cocktail glass and pour the sugar on top.

2.Rinse the mint leaves but don't dry them. The moisture from the rinse is helpful in making the drink.

3.Muddle them together with a muddler or the handle of a wooden spoon. When the leaves and wet sugar begin to turn to a mushy paste, add the water and the bourbon, and stir with a fork until the sugar dissolves.

4.Top with crushed ice, garnish with the sprig of mint, get your bets down, and serve.

Turkey Salad:

8 oz cooked shredded or diced turkey

1/2 cup chopped chard stems (like celery) 

1/2 cup finely chopped green onions

1/4 cup chopped onion

3/4 cup diced carrots

2 tbs chopped rosemary

3 tsp chopped thyme

6 lettuce leaves red or green

Dressing:

1/2 - 3/4 cup mayonnaise or yogurt (may need more if it doesn't stick together).

2 tablespoons Dijon mustard

1 tbs lemon juice

salt & pepper to taste

In large bowl, stir together all salad ingredients except lettuce leaves.
1. Mix all dressing ingredients together and stir into the salad.
2. Lay lettuce leaves out flat and fill the center of each lettuce leaf with the salad, then wrap the leaf around the salad. Hold together by inserting a tooth pick.


Harvest for June 23rd

Peas

edible blossoms

lettuce

radishes

strawberries

garlic scapes

green onions

oregano, cilantro & tarragon

Since it is still early for farm fresh tomatoes, there is yet another remedy for the salsa blues...

Strawberry Salsa Recipe:

1 pound strawberries, diced

1/2 cup finely chopped spring onion

3 chopped garlic scapes

1/4 cup finely chopped cilantro

1 jalapeno pepper, seeded and minced

1 tablespoon fresh lime juice

1 teaspoon sea salt

fresh ground pepper

To prepare the strawberry salsa stir together the diced strawberries, spring onion, garlic scapes, cilantro, jalapeno pepper, and lime juice in a bowl. Season to taste with salt and pepper and walla! *(You can use the strawberries in place of tomatoes in your favorite salsa recipe - even try strawberry avocado salsa!)

Serve with tortillas, or in tacos, or use in wraps with turkey and blue cheese, or on top of grilled salmon...

Enjoy!







Harvest for June 16th!

lettuce

strawberries

boc choy

green onions

pea shoots & blossoms

garlic scapes

dill, sorrel & thyme

Sorrel:

Sorrel is an herb/ leaf vegetable (depending on how you use it). Sorrel leaves have a lemon/ kiwi-like flavor that is delicious in any salad, soup or stew or used in egg dishes such as quiche asparagus sorrel tart! (Just an idea!). It's great in fish or chicken marinades as well... use it in anything savory that you would squeeze a lemon in.

Quick Pressure Cooker Sorrel Ginger Chicken Recipe:
1. Brine (soak in salt water) 6 chicken thighs for at least an hour.
2. Clean and chop:
A bunch of sorrel (stems and all)
few sprigs of thyme
1 1/2 to 2 inches of ginger
Some Garlic Scapes
few stalks of celery

3. Brown chicken then layer with the veggies in a pressure cooker.

4. Add some red pepper flakes about 1/3 cup water / broth / or diluted brine.

5. Cook for 8 minutes at full pressure.

Allow pressure cooker to cool to remove lid and immediately and serve over brown rice.

June 9th Harvest...

June 9th's expected harvest~

strawberries

lettuce

spinach

spring onions

pac choy

garlic scapes

pea shoots & pea blossoms

chervil, dill & rosemary

Garlic Scapes, pea shoots, pac choy & chervil:

See previous harvest info.

Strawberries!!!!!

The first strawberry harvest of the year....!!! Because of all of the rain, these big berries are full of water, therefore, their sugar content is diluted. You may want to sweeten them with a little honey or something, or just eat them how they are!

Strawberry caprese salad recipe:

Yield: 3 servings

1/2 lb. strawberries, sliced

2 tbs honey

1/4 cup extra virgin olive oil

1 Tbsp. mint leaves

1/4 cup almonds, sliced

1/8 cup Parmesan cheese

1/2 clove garlic

1/2 lb. fresh mozzarella cheese, 1/2-inch slices

1 Tbsp. balsamic vinegar

In a bowl, combine strawberries and honey. Cover and set aside.

Mint pesto drizzle: In a food processor, combine the olive oil, mint leaves, sliced almonds, Parmesan cheese and garlic.

Divide the mozzarella and place the slices (overlapping) on each serving plate. Spoon 1/2 cup strawberries around and on cheese. Spoon 1/2 teaspoon balsamic vinegar and 1 to 2 tablespoons of the mint pesto drizzel over cheese and strawberries on each plate. Garnish with mint leaves. 

(You can also make a strawberry mint pesto pizza!!!!!)

Strawberry spinach salad recipe:

Yield: 4 servings

2 bunches spinach, rinsed

and carefully dried

4 cups strawberries, sliced

½ cup extra virgin olive oil

¼ cup white wine vinegar

¼ cup honey

¼ tsp. paprika

2 tbsp. sesame seeds

1 tbsp. poppy seeds

In a large bowl, toss together the spinach and strawberries. 

In a medium bowl, whisk together the oil, vinegar,honey, paprika, sesame seeds and poppy seeds.

Pour over the spinach and strawberries and toss to coat.