Week Three

Hi everyone,
So, we're wrapping up a very wet Week Three. Hopefully this stretch of weather will let up soon- we really don't want this to become a repeat of last summer... I'm going to try and remember to bring the camera to the farm tomorrow or the next day and post some pictures of the farm here on the blog. It's lovely this time of year when everything's sending out tons of new growth.

In your bags this week, you received a bag of spinach, a bag of mixed salad greens, radishes and Swiss chard. Kelli Johnson has been giving me some great recipes that I can't wait to try. Here's one that uses the chard and spinach that looks like it would make a tasty dish:

Baked Swiss Chard an Spinach w/ Chickpeas and Feta Cheese
4-6 servings

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

1) Preheat oven to 350 degrees, spread 1 Tbsp oil around a 12x9x2- inch casserole dish
2) 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.
3) Chop greens and toss with remaining 3 Tbsp of oil, chickpeas, scallions, garlic, dill and season w/ salt and pepper.
4) Transfer to the casserole dish Push the feta cheese down into the mixture and bake until it's sizzling, about 35 mins. Serve hot.

Hope you all are doing well and are enjoying these first weeks of summer.
All the best!
Sarah