chard

Fresh Eats For Dinner – Winter Veggies

Home from a short break at the beach, we are happy to be back on the farm. Things seem to be ok despite some warm temps, heavy rain, strong winds all followed up with chilly temps. You, know…the weird up-and-down weather we’ve been having as of late.

Here’s what my peek under the row cover revealed:

Kale

Kale

Yummy!

Yummy!

Yes!!! Harvest size achieved and will be taken advantage of tonight…along with

Chard, Perpetual Spinach, Collards

Chard, Perpetual Spinach, Collards

and…

Spinach

Spinach

Nothing like a pot of fresh greens to make ya feel warm and cozy on a chilly day.

For other action, here are some lettuce heads coming along as well as the patch of mesclun:

Lettuce heads

Lettuce heads

Mesclun

Mesclun

Here’s to a farm fresh supper!

Marketplace 5-26 from 4-8

Here is what we’ll be offering at the Marketplace, Pulaski, tonight: 

 Loose leaf, spring lettuce mesclun  Fresh dill 

  Beautiful mix of kales 

 Collard bunches 

 Stunning five color Swiss chard bunches

And not pictured…cuz I forgot…Chinese lettuce (really a delicate cabbage) heads. 

Hope to see you soon! A

Harvest sauté

Tonight, we are enjoying a Southern favorite, Chicken Perleau (Pilau), accompanied by a harvest sauté.

The Chicken Perleau was a Wednesday night dinner offered up at the Baptist church back in the day when we lived in SC (the “Ladies” also did mean country fried steak and fried chicken). My take on it is:

*Chicken cooked, shredded (amount is up to you)
*Smoked sausage (kielbasa or little smokies)
*chopped onion
*sliced celery
*garlic clove, diced
*rice
*bay leaf

I tend to do a one pot deal. To cook the chicken, I boil with the sausage. Reserve this liquid. Once cooked, remove the chicken and shred; cut the sausage into bite sized portions. Add desired amount of rice (I usually do 2-3 cups) to the reserved broth. We like short grain brown rice. Add chopped veggies, shredded chicken, sausage bites, and bay leaf. Cover. Bring to a boil then simmer 25-30 minutes or until rice is done/moisture absorbed.

For the harvest sauté:

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Part one – the roots
Here we have carrots, fingerling potatoes, sliced kohlrabi, onion, garlic (the only thing NOT from the garden), and celery (hmmm not a root)
Then:

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Curly, Toscano and red Russian kales, snow peas, chard, Joi choi, Nappa cabbage, Komatsuna and Mizuna mustard.

All were sautéed in olive oil.

The finished product:

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