The week began with a two night visit from a former Hill and Hollow Farm volunteer. Jamie came here first as a college student back in 2004. She was only here for a couple of weeks, but our impact on each other was strong and we have maintained a relationship with her as she graduated college, started her own business, married and had babes of her own. Sunday her and her lovely family of four arrived for what proved to be a delightful visit.
Parenting was clearly a hot topic while we tried to talk as we watched her sons run wild with William.
It is interesting for me to interact with so many young folks in our farm’s apprenticeship program. I often am on the receiving end of quizzical looks. A twenty something male or female can hardly imagine our parenting reality. Years away from family life, the juggle of raising children and tending crops and managing our own business is a foreign concept to most of our farm apprentices. No matter how hard I try to communicate the subtleties of these issues, really, you don’t know the importance of nap time until you are parenting your own small child and that sacred silence is interrupted. Clearly, it is really fun for me when I get to see a young apprentice become a mama, meet her kiddos and laugh about how crazy she once thought I was! We dined on farm fresh fare, worked together and started the week off with joy. I hope you enjoy this basket and your weeks are joy filled friends!
week seven in your basket:
summer squash or zucchini
Freeze these Beans!
All you need to do to preserve this delicious taste of summer> First trim the beans
as you would for fresh eating, cut into small pieces of you would like to, or freeze whole.
Bring a pot of water to boil and working in small enough batches so the temperature
of the water doesn’t chill down, immerse beans for 3 minutes. Remove from water
and immediately take the temperature down by immersing in ice water. Chill thoroughly,
Put in freezer bags and look forward to a old winter’s night when these beans will remind
you of this steamy June day!
Swiss Chard Pie from martha stewart
FOR THE OLIVE OIL DOUGH:
2 1/2 cups all-purpose flour
1/3 cup extra-virgin olive oil
1/2 cup cold water
3/4 teaspoon coarse salt
FOR THE SWISS CHARD FILLING:
2 tablespoons extra-virgin olive oil
1 medium red onion, cut into small dice
4 garlic cloves, minced
2 1/2 pounds Swiss chard, stems cut into small dice and leaves torn
3/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
1/2 cup grated Parmesan
3 tablespoons all-purpose flour
Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice
1 large egg yolk
MAKE THE OLIVE OIL DOUGH:
In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
MAKE THE SWISS CHARD FILLING:
In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper. Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie. To serve, preheat oven to 400 degrees, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.