Hello:
We got another one inch and a quarter of rain this weekend. This is good.
Rabbits ate the test beets and the turnips a;nd a few eggplants. This is not good.
We should have tomatos and potatos soon.
Thanks for your support.
FULL SHARE INSTRUCTIONS:
1. Take one bag from the top of your fridge
2. Take one bag from the bottom of your fridge
3. take eggs
What’s in the bags:
Cherokee Wax Beans
Mix greens (Swiss chard, Russian Kale & Georgia Collards)Cooking or salad
Dill
Garlic
Mars Onions
Carrots
Squash
Eggs
*Half Share Instructions:
1. Take one bag from the top of your fridge
2. Take one bag from the bottom of your fridge
3. take eggs
What is in the bags:
Cherokee Wax Beans
Mix greens (Swiss chard, Russian Kale & Georgia Collards)Cooking or salad
Dill
Garlic
Carrots
eggs
GREENS:
1. Swiss Chard Tian
1 pound (or one generous bunch, if that’s what you’ve got!), trimmed Mixed Greens or any green
Olive oil, as needed
1 leek or 1 onion, chopped (if using a leek, make sure it’s cleaned, and only use the white and light green parts)
3 garlic cloves, minced
3 eggs
S and P to taste
4 teaspoons water
Bread Crumbs, as needed
1. Chop the chard, both leaves and stems, and then boil the chard for about 20 minutes (yikes, I think I would do 5-10 in my kitchen-julia) in lightly salted water. Drain the chard and set it aside.
2. Preheat the oven to 350degrees. Pour some olive oil into a large skillet. Add the onion and saute lightly over low-medium heat for 2-3 minutes. Add the garlic, and saute for another minute. Add the Swiss chard and continue sauteing for 2-3 minutes more, blending the ingredients well. Beat the eggs in a deep bowl, add the salt, pepper, and water. Mix well.
4. Butter thoroughly a long, ovenproof dish. Place the chard mixture in it and spread evenly. Pour the egg mixture on the top and also spread evenly. Sprinkle some bread crumbs over the top surface. Place the dish in the oven for about 25-30 minutes. Serve hot