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.
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. 😉
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.
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.
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.