I’m afraid that when there is much news to write on this farm blog, we’re too busy to write it. And when we have time to write, the farm is in hibernation for the winter. But while my baby girl is playing quietly I thought I would pop on to let you know that we didn’t blow away in Thursday’s windstorm. We’re still here, with everything that smacks of summer on the menu!
Yesterday we enjoyed fresh cabbage salsa, with chopped tomatoes (green tomatoes are best in cabbage salsa!), cilantro, Ancho Pablano & Bell & Jalapeno peppers, and grated cabbage and sweet onion. Top it off with a little salt, pepper, sugar, vinegar, lemon and lime juice (the only things that don’t come from our garden!), and you’ve got the perfect complement to nachos or an entire Mexican meal.
Of course, last night I ate an entire tomato all by myself–sliced, with salt and pepper… It was one of the Caspian Pink heirloom variety and oh was it delicious! A few fresh basil leaves are the perfect complement to any tomato, of course. Speaking of basil, I have to share our newest favorite basil and chard recipes…
Garlicky Baked Chicken with Chard and Basil
revised from Church Suppers
1 whole chicken, cut up
2 large heads garlic, chopped
4-6 stalks/leaves Swiss Chard, chopped
1/4 c. olive oil
3 T. fresh lemon juice
2 T. chopped fresh parsley
1 c. chopped fresh basil
1/4 tsp. freshly ground pepper
1/2 tsp. grated lemon rind
Preheat oven to 375. Arrange chicken in baking dish. Sprinkle the garlic cloves over the chicken. Combine all remaining ingredients except lemon rind, and pour over the chicken. Sprinkle lemon rind on top. Bake, covered, for 40 minutes, or until chicken is tender. Uncover and bake for 15 minutes longer.
Tomato Basil Pasta
Heat all ingredients thoroughly in skillet. Add grated Parmesan cheese and milk or half and half, and reheat (don’t let milk boil). Salt and pepper to taste.
sliced summer squash and zucchini
chopped fresh basil leaves
garlic scapes or minced garlic
cooked, diced chicken
sun dried tomatoes
frozen basil leaves (when I have leftover basil, I freeze it to preserve the just-picked flavor–the leaves then crumble easily straight out of the freezer)