I'm sure I've posted this one before but it's just so good and it's so...August, that I will just have to do it again.
August by Mary Oliver
When the blackberries hang
swollen in the woods, in the brambles
nobody owns, I spend
all day among the high
my ripped arms, thinking
of nothing, cramming
the black honey of summer
into my mouth; all day my body
accepts what it is. In the dark
creeks that run by there is
this thick paw of my life darting among
the black bells, the leaves; there is
this happy tongue.
Scenes from the farm: planting our last succession of summer squash and cucumbers in the muddy fields, harvesting a beautiful crop of onions, the amazing pepper, eggplant and tomato field looking healthy, our amazing crew cleaning garlic, Breezy seeding our fall and winter carrots and beets (fingers crossed!).
LEMON-GARLIC SWISS CHARD SALAD
PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES SERVES: 4
- 1/4 cup unsalted almonds
- 3 Tablespoons olive oil
- 3 cloves of garlic, diced
- 1 small shallot, diced
- 1 bunch of swiss chard, stems and center ribs cut out and chopped into a large dice. Stack the greens, roll them like a cigar and slice them into thin rounds, about 1/4 inch thick
- 1/4 cup golden raisins
- 1/2 cup dry white wine
- 1 Tablespoon fresh lemon juice
- salt and pepper to taste
- 1/4 cup freshly grated parmesan
- Heat a large dry skillet over medium high heat. Add the almonds and cook, shaking the pan occasionally, until toasted. About 3 minutes. Remove from the heat and when cool enough to handle roughly chop.
- Heat the olive oil in the same large skillet over medium heat. Add the garlic and shallot and cook, stirring occasionally, until fragrant and beginning to soften. About 1 minute. Add the chard stems, golden raisins and white wine. Simmer the mixture until the chard stems become tender, the raisins are plump, and the liquid reduces a bit, about 5 minutes.
- Stir in the chard leaves and a hefty pinch of salt and pepper. Continue to cook until the chard leaves turn bright green and tender. About 2-3 minutes. Stir in the lemon juice, parmesan cheese and sprinkle with the toasted and chopped almonds. Season to taste with additional salt and pepper if need be.
*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Taste test as you go *Cooking times will vary from kitchen to kitchen