First line of business- What to expect in your box this week—
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Lettuce mix |
Heads of Romaine |
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Carrots |
Peas (Shelling and Snap) |
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Red Beets |
Scallions |
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Turnips |
Swiss chard |
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Napa Cabbage |
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Mark your calendars- June 23 we will be processing our first batch of pasture raised chicken. We would like to extend a small discount to our CSA members as a token of appreciation. If you are interested in purchasing let us know. The chickens weigh 3.5 – 5 lbs.
We would like to take a moment and give thanks and praise to those that have supported and encouraged us along our farming adventure. Last week Greg and I entertained my mother for the weekend. While we gals headed to NYC for the day, Greg stayed behind at the farm and planted successions of carrots and beets. For dinner Friday night after a long day of prepping for and attending the farmers market, we treated ourselves to the Weaversville Inn and enjoyed it immensely. Chef Mark has been purchasing our produce to use in his dishes. Right now we have a plethora of salad greens. So if you go to Weaversville Inn, which we recommend you do, you will be sampling some of Terra Fauna’s produce. The house ranch dressing complemented the salad greens nicely.
Rachel- a dear friend of mine since high school has been a continued source of encouragement for Greg and I. Rachel is a certified Health and Nutrition Coach, working part time as a freelance writer and personal chef. Her food theory highlights the significance of diet diversity, honoring traditions, and savoring the simple things. Rachel’s focus is local, nutrient-dense, seasonal offerings available in the beautiful Blue Ridge Mountains of Western North Carolina. The following recipe comes from her blog. Be sure to bookmark this page www.rachelbrownlee.com for other recipe ideas.
Parmesan Swiss Chard and Garlic Scape Tart:
*4-5 fresh eggs, beaten
*1/3 cup cream
*1 1/2 cups sauteed swiss chard (or 1 bunch fresh)
*2 garlic scapes, chopped
*sea salt
*black pepper
*butter for sauteing
*1/2 cup Parmesan, shredded
Whole Wheat Crust:
*1 cup high quality whole wheat flour
*1/4 cup high quality all purpose unbleached flour
*1/4 tsp sea salt
*8 Tbsp cold unsalted organic butter, cut into small cubes
*4 Tbsp ice water
Preheat the oven to 375.
Butter a 9 inch tart pan. Blend flour, salt and butter in a food processor. With blade running, slowly add ice water until dough forms. Turn out onto a floured surface.
Divide dough into about 6 pieces. Using the palm of your hand, smear one piece of dough in a forward motion to incorporate the butter evenly. Repeat with remaining pieces. Gently form the dough into a ball and flatten into a disk.
Roll out the dough to about 1/4 inch thick. Place in tart pan, gently pressing into walls of pan. Trim away excess dough from edges
Place a sheet of parchment in the bottom of the dish and fill with dry beans or pie weights. Bake for 10 minutes. Remove parchment and beans. Set tart shell aside.
Saute swiss chard in butter over medium heat. Add garlic scapes. Saute until chard is thoroughly wilted, about 5 minutes. Remove from heat.
Whisk eggs, cream, salt and pepper in a medium mixing bowl.
Transfer chard mixture to tart shell, spreading evenly over bottom of shell. Sprinkle with Parmesan.
Pour egg mixture over contents. Bake until center rises and egg mixture is golden, about 20 minutes.
Cool slightly. Using a sharp paring knife, loosen edges of tart from pan. Lift tart from pan. Slice and serve warm.
Enjoy that last few days of Spring!!!!