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| Mike and two of our apprentices setting up our stand at the fair in 2011 |
1 bunch swiss chard
1 head lettuce
1 lb tomato
1 pint cherry tomatoes
½ lb green beans
1 cucumber
1 lb onions
1 leek
2 hot peppers
Farm News:
It’s FAIR WEEK! All week long
we will be harvesting, bagging, weighing, cleaning and braiding veggies in
preperation for the Common Ground Fair in Unity. If you’ve never been I highly
recommend it, there is tons to do and see and some really good food.
This week you can enjoy what will
probably be the last of the cukes and hot peppers, and possibly the last of the
tomatoes, although I hope we will have the tomatoes one more time.
Enjoy your share!
Christa, Mike, and Lizzy
Recipes
Sautéed Swiss Chard with
Parmesan
1/2 cup dry white wine
3 tablespoons olive oil
1 tablespoon fresh lemon
juice, or to taste
1 tablespoon minced
garlic
2 tablespoons freshly grated
Parmesan cheese
1/2 small onion, diced
salt to taste (optional)
1 bunch Swiss chard, stems
and center ribs cut out and chopped together, leaves coarsely chopped
separately
Heat olive oil in a large skillet over medium-high
heat. Stir in the garlic and 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. Finally, stir
in lemon juice and Parmesan cheese; season to taste with salt if needed.
Cucumber, Tomato and Green
Bean Salad
1/4 tsp salt
1/4 tsp sugar
1/4 tsp pepper
1 clove garlic, minced
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 cucumber, peeled, seeded and diced
3 tomatoes, seeded and chopped
½ lb. green beans, cut in 1" lengths and
lightly steamed until crisp-tender.
Whisk together dressing
ingredients until well blended. Toss vegetables in a large bowl.
Pour dressing over vegetables
and toss to blend.
Chill before serving.
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