Nice day at the farm. We sure hope that tomorrow’s weather will be as
pleasant (dry). Here is a photo taken by Christina today. It is of Megan and
Mark are hard at work harvesting cippolini onions. Wait until you see
these onions! Some are about 4 inches in diameter! We are curing these onions in the greenhouses and we should see them at the market in a couple of weeks.
This week we will be bringing the following items to market:
Green Zebra Tomatoes
Golden Rave Tomatoes
Juliet Tomatoes
Sun Gold Tomatoes
Indigo Rose Tomatoes
Caraflex Cabbage
Tuscano Kale
Bright Lights Swiss Chard
Christina’s Custom Salad Mix
Summer Copra Onions
Summer Cippolini Onions
Purple Scallions
Red Beets
Golden Beets
Purple Kholrabi
Gold of Bacau Pole Beans
Wax Beans
Farmer Tom’s Oyster Mushrooms
Fresh-Cut Herbs including:
Cutting Celery
Parsley
Basil
Rosemary
Oregano
And of course, Christina’s beautiful flowers!
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Blue Skys Farm has been very lucky over the years to had several great people offer their time to help us with various tasks. This year, Erica is one of those people. She can weed with the best of them and has a great talent for arranging flowers. In fact, the five and ten dollar arrangements that we will be bringing to the market this week were arranged by Erica. Be sure to take a look at them when you see us at the market. I believe that you will be impressed.
Here are some photos that Erica took at the farm.
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And if that wasn’t enough, Erica is also an avid cook. She shared this recipe with us and I look forward to trying it this weekend.
Grilled Pizza with Feta & Blue Sky Swiss Chard
Saute 1/2 an onion and 2 cloves garlic in a bit of olive oil and a small pat of butter.
Roll
out 1 lb. of dough with flour and stretch it out on baking sheet. Brush
olive oil on both sides of dough and put in the freezer for 10-15 min
or in the fridge for 30-45 min. Remove when the dough is hard enough not
to fall through the grill grates. 😉
out 1 lb. of dough with flour and stretch it out on baking sheet. Brush
olive oil on both sides of dough and put in the freezer for 10-15 min
or in the fridge for 30-45 min. Remove when the dough is hard enough not
to fall through the grill grates. 😉
While the dough is chilling, slice the lovely
rainbow swiss chard and cook the stems first in the olive oil/butter
mixture. Add a bit of chicken broth (or veggie broth) and cover for
about 5 minutes until the stems are soft. Then add the rest of the chard
and cook until wilted. You can also add in some spinach if you like!
When it’s done, season with pepper and garlic powder. Add red pepper
flakes, if you dare.
rainbow swiss chard and cook the stems first in the olive oil/butter
mixture. Add a bit of chicken broth (or veggie broth) and cover for
about 5 minutes until the stems are soft. Then add the rest of the chard
and cook until wilted. You can also add in some spinach if you like!
When it’s done, season with pepper and garlic powder. Add red pepper
flakes, if you dare.
Heat grill to Med/Low setting.
Put
dough on grill (directly on the grates). Close lid and cook for about 5
minutes, checking 1 time to make sure it’s not burning. Could be about
10-12 minutes total, depending on your grill.
dough on grill (directly on the grates). Close lid and cook for about 5
minutes, checking 1 time to make sure it’s not burning. Could be about
10-12 minutes total, depending on your grill.
Have the toppings ready next to the grill and when
the first side is done to your liking, flip quickly and add the toppings
to the first (the cooked) side. Sprinkle some feta on top and close the
lid for another 5 minutes.
the first side is done to your liking, flip quickly and add the toppings
to the first (the cooked) side. Sprinkle some feta on top and close the
lid for another 5 minutes.
Slide off with a pizza peel or 2 grill spatulas and enjoy!
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Please note that there will also be a recipe tasting at this week’s market. Jess Watts of Little Falls Cafe will be utilizing Blue Skys Farm herbs in several recipes including Holy Basil Tomato Soup, Caprese Salad and nutritious and delicious Smoothies.
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Hope to see you at the market!
Farmer Kim