Wednesday, June 4, 2008
A New Season
The long anticipated day has arrived~ first pick-up for the farm! While K napped (Ed works from home on weds.) N and I drove over to meet my mom. On the way there we discussed what may (or may not) be there to pick.
"Mama? I want to pick peas. I will open them up and eat them all up!"
"That sounds really good! I love those sugar peas too."
"Yup. They are soooo good!"
"They might have strawberries too, N. That would be fun to pick, don't you think?"
"Oh yes! I loooove strawberries! And Mama? E will like them too, right? And Daddy?"
"Yes, everyone loves to eat strawberries."
"I can't wait! It will be soooo yummy!"
When we went into the Harvest House, we were very excited find that strawberries were indeed on the list for the week, but the peas were not. After picking out some beautiful chard, bok choy and lettuce, we headed out to the fields.
The strawberry patch was overflowing! We did not have to pick long to get a quart. N enjoyed snacking on the sweet berries and holding the container as my mom and I picked.
We then went over to say hi to the chickens. N was a little disappointed that we didn't have anything to feed them this time. In the past he and E have gotten into the pen and fed them their chicken feed.
Finally we stopped in at the herb garden to pick some parsley. I was amazed at how big the herbs were already-- here is N with the oregano.
Tonight we will have the chard with dinner- I have never made it before, but I am excited to try it. I plan on using this recipe.
2 (1-lb) bunches rainbow chard or red and green Swiss chard
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 cloves of garlic, minced
3/4 teaspoon fine sea salt
toasted pine nuts to taste
Cut stems from chard (if leaves are large, cut out coarse portions of rib), then cut stems crosswise into 1/4-inch-thick slices. Stack chard leaves and roll into cylinders. Cut cylinders crosswise to make 1-inch-thick strips of leaves.
Heat butter and oil in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté chard stems and garlic with sea salt and pepper to taste, stirring occasionally, until slightly soft, 3 to 5 minutes.
Add chard leaves and continue to sauté, stirring frequently, until wilted. (If greens begin to brown before they wilt, sprinkle with a few drops of water.) Garnish with pine nuts.