At our farm in Canard we have extra tomatoes. They are ready to plant.
The variety is Big Beef.
$1 each
Let me know if you want one, two or 20.
Wednesday, June 30, 2010
Friday, June 25, 2010
Chard Crostini variation 1
Our version of the Kale Crostini. We used swiss chard and followed the recipe below except we added some black forest ham, fried mushrooms and smoked gouda. All veggies from Taproot and gouda from Foxhill.
Enjoy!!!
Thursday, June 24, 2010
Saturday, June 12, 2010
KALE CROSTINI
KALE CROSTINI
washed & dried kale leaves
1 TBS. olive oil
one medium yellow onion, halved and sliced
two cloves chopped garlic
garlic butter
loaf of French bread or ciabatta
sliced Havarti (regular or lite)
remove stems from kale
cut kale into 1" strips
saute onions & garlic in olive oil until soft
add kale strips and cook until tender
cut bread into serving sizes
spread garlic butter on the bread and broil until light brown
top with cooked kale
top each piece with sliced Havarti
change oven setting from broil to 400
bake for about 15 minutes
This recipe would probably work for beet greens too but I haven't tried it yet.
Cooked spinach is too soft for this recipe.
washed & dried kale leaves
1 TBS. olive oil
one medium yellow onion, halved and sliced
two cloves chopped garlic
garlic butter
loaf of French bread or ciabatta
sliced Havarti (regular or lite)
remove stems from kale
cut kale into 1" strips
saute onions & garlic in olive oil until soft
add kale strips and cook until tender
cut bread into serving sizes
spread garlic butter on the bread and broil until light brown
top with cooked kale
top each piece with sliced Havarti
change oven setting from broil to 400
bake for about 15 minutes
This recipe would probably work for beet greens too but I haven't tried it yet.
Cooked spinach is too soft for this recipe.
Friday, June 4, 2010
Rhubarb Chocolate Chip Loaf
While it is still rhubarb season and we don't have any local strawberries yet, we decided to try something new.
For the rhubarb purée, we cooked 6 small to medium stalks of chopped rhubarb with 1 TBSP each of water, brown sugar & butter. Let cool. We ended up with 1 2/3 cups of purée.
Now for the loaf(s), this makes 2.
We need:
3/4 C milk
1/2 C rolled oats
1 C butter
2 1/2 C brown sugar
4 eggs
1 2/3 C rhubarb purée
3 1/2 C flour (Speerville organic unbleached)
2 tsp baking soda
2 tsp baking powder
1 tsp cream of tartar
1 1/2 tsp salt
4 tsp Spice mix (pumpkin pie can be used)
we used;
1 tsp ground cardamom
1 tsp ground allspice
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 1/2 C dark chocolate chips
First, soak oats in milk.
Cream butter & sugar.
Add eggs to sugar mixture, beat well.
Add rhubarb & oat/milk to egg/sugar mixture, beat more.
Add dry ingredients, except chocolate chips and beat gently until all is mixed.
Fold in chocolate chips.
Pour into 2 9x5x2 pans.
Cook in a 320°F oven for about 1 hour 20 minutes, until done.
Enjoy !!!
For the rhubarb purée, we cooked 6 small to medium stalks of chopped rhubarb with 1 TBSP each of water, brown sugar & butter. Let cool. We ended up with 1 2/3 cups of purée.
Now for the loaf(s), this makes 2.
We need:
3/4 C milk
1/2 C rolled oats
1 C butter
2 1/2 C brown sugar
4 eggs
1 2/3 C rhubarb purée
3 1/2 C flour (Speerville organic unbleached)
2 tsp baking soda
2 tsp baking powder
1 tsp cream of tartar
1 1/2 tsp salt
4 tsp Spice mix (pumpkin pie can be used)
we used;
1 tsp ground cardamom
1 tsp ground allspice
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 1/2 C dark chocolate chips
First, soak oats in milk.
Cream butter & sugar.
Add eggs to sugar mixture, beat well.
Add rhubarb & oat/milk to egg/sugar mixture, beat more.
Add dry ingredients, except chocolate chips and beat gently until all is mixed.
Fold in chocolate chips.
Pour into 2 9x5x2 pans.
Cook in a 320°F oven for about 1 hour 20 minutes, until done.
Enjoy !!!
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