It looks like we have some warm weather coming our way this week. It is in time to give all the warm loving plants a boost including the zucchini squash, eggplants, tomatoes, peppers and melons. Somehow it seems these plants were able to tolerate the cool nights in June and the warm temperatures will bring on a spurt of growth.
We have started hand picking black sweet cherries on our farm. It is the beginning of cherry season! We are rearranging the packing shed and getting all of the packaging organized and the packing line tuned up. The cooler is running and I noticed some new ladders, buckets and black plastic bins in the packing shed this week.
 |
| Cherry harvest is under way! |
What to expect to find in your bin this week:
Strawberries
Snow Peas
Sugar Snap Peas
Mixed Greens
Swiss Chard
White Turnips
Leek
Thyme
Here are some recipes that include items from your bins:
Lemon and Thyme Grilled Chicken Breasts
MELISSA CLARK Yield 4 servings
These classic herb and lemon-seasoned chicken breasts will win over fans, especially when cooked over charcoal to give them the deepest, smokiest taste. For dark meat lovers, this recipe will also work with boneless, skinless thighs, though you might have to add a minute or so to the cooking time. Or use a combination of breasts and thighs and make everyone happy.
INGREDIENTS
4 (6-ounce) boneless, skinless chicken breasts
1 ½ teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons chopped thyme leaves
4 garlic cloves, crushed and peeled
2 lemons, as needed
2 tablespoons extra-virgin olive oil, more as needed
Torn basil or mint leaves, as needed
PREPARATION
Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.
Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.
Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.
Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.
Swiss Chard and Chickpea Minestrone
MARTHA ROSE SHULMAN Time 45 minutes Yield 6 to 8 servings
INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, cut in small dice
1 celery stalk, cut in small dice
1 leek, white and light green parts only, halved lengthwise, cleaned thoroughly and sliced thin
Salt
4 large garlic cloves, minced
7 cups water
2 tablespoons tomato paste
A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
1 (15-ounce) can chickpeas, drained and rinsed
½ pound Swiss chard, stemmed, leaves washed and cut crosswise in thin strips (chiffonade) (4 cups, tightly packed, chiffonade)
½ cup soup pasta, like elbow macaroni or broken spaghetti
Freshly ground pepper to taste
Freshly grated Parmesan
PREPARATION
Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
Add the Swiss chard and the pasta to the soup, bring back to a simmer, and simmer another 10 minutes or until the pasta is cooked al dente. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Advance preparation: You can make this through Step 1 several days ahead and keep in the refrigerator or freeze. The closer to serving time you add the chard, the brighter it will be.
MARTHA ROSE SHULMAN Time 45 minutes Yield 6 to 8 servings
INGREDIENTS
2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, cut in small dice
1 celery stalk, cut in small dice
1 leek, white and light green parts only, halved lengthwise, cleaned thoroughly and sliced thin
Salt
4 large garlic cloves, minced
7 cups water
2 tablespoons tomato paste
A bouquet garni consisting of 1 Parmesan rind, 1 bay leaf, 3 sprigs parsley and 3 sprigs thyme, tied together with kitchen string or tied into a piece of cheesecloth
1 (15-ounce) can chickpeas, drained and rinsed
½ pound Swiss chard, stemmed, leaves washed and cut crosswise in thin strips (chiffonade) (4 cups, tightly packed, chiffonade)
½ cup soup pasta, like elbow macaroni or broken spaghetti
Freshly ground pepper to taste
Freshly grated Parmesan
PREPARATION
Heat the olive oil over medium-low heat in a large, heavy soup pot or Dutch oven. Add the onion, carrots and celery. Cook, stirring, until beginning to soften, about three minutes. Add 1/2 teaspoon salt and the leek. Continue to cook, stirring often, until tender, about three minutes. Add the garlic, stir for about a minute, and then stir in the water, tomato paste and the bouquet garni. Bring to a simmer. Add salt to taste, reduce the heat to low, cover and simmer 30 minutes. Stir in the chickpeas. Taste and adjust salt. Remove the bouquet garni.
Add the Swiss chard and the pasta to the soup, bring back to a simmer, and simmer another 10 minutes or until the pasta is cooked al dente. Grind in some pepper, taste and adjust seasonings. It should be savory and rich-tasting. Serve in wide soup bowls, with a sprinkling of Parmesan over the top.
Advance preparation: You can make this through Step 1 several days ahead and keep in the refrigerator or freeze. The closer to serving time you add the chard, the brighter it will be.
No comments:
Post a Comment