This is only our second post, but I have to say, wow, guys! Since we officially went “live” two weeks ago, we’ve had over 900 views! That’s a bit more than I was expecting! So thank you (!!) for the huge outpouring of interest and support!
These past weeks have been busy here at the farm. We’ve had the arrival of some unexpected lambs, Matt spent a weekend at the Home, Garden, and Leisure show (did any of you meet him there?), we’ve added a few more on-farm customers, and we’re busy preparing for spring! I don’t know about you, but I can’t wait to air out the house, clean out the barn, and see some of those early spring flowers (we’ve been planting up a storm of seedlings to reintroduce some native perennials). It just seems like spring around here- at least in the greenhouse. Yes, we are determinedly ignoring all of that white stuff surrounding our warm oasis of green.
(One of last years inherited crocuses, in case youve forgotten what spring looks like)
As for what Lone Duck Farm has to offer this week, we’ve got some beautiful red and green leaf lettuce bouquets, plenty of bright, crisp Bibbs, and our Romaine lettuces are definitely big and tasty. All of the lettuces are between $2.50-$4 a head, depending on kind and size.
If you’re looking for some additional color in your life right now, our Swiss Chard is big, bright, and beautiful.
Not sure how to prepare this sorta sweet surprise? Oh, I could count the ways! But here’s just one recipe (it was our “beginner” recipe), from the book “Animal, Vegetable, Miracle” by Barbara Kingsolver:
Eggs in a Nest
2 cups uncooked brown rice
Cook rice with 4 cups water in a covered pot while the other ingredients are being prepared.
A few tablespoons of olive oil
1 medium onion, chopped, and garlic to taste
Sauté onions and garlic in the olive oil in a wide skillet until lightly golden.
Carrots, chopped (we usually use one or two medium carrots, but they can also be omitted)
½ cup dried tomatoes (we usually omit the tomatoes, but I hear it’s tasty even with them!)
Add carrots and tomatoes (if using) and sauté them with the onions and garlic.
1 or 2 large bunches of Swiss chard, coarsely chopped (include the stems, but keep those pieces a bit smaller)
Mix with other vegetables in the skillet and cover the pan for a few minutes; uncover, stir the ingredients all up, and then use the back of the spoon to make 8 depressions in the vegetables (like the depressions were numbers on a clock).
8 eggs
Break an egg into each depression, and then recover the pan, allowing the eggs to poach for 3-5 minutes. Then remove from heat and serve over the brown rice.
This recipe serves 4, but can be modified pretty easily.
(OK, food stylists we are not- but I promise, its delicious!)
P.S.- If you haven’t read “Animal, Vegetable, Miracle” yet, you should really pick it up!
