August

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
branches, reaching
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!). 

The share:

swiss chard

tatsoi

spicy greens

escarole

radicchio

summer squash

cucumbers

green peppers

asian eggplant

potatoes

purslane

garlic

spring onions

hakurei turnips

basil

carrots

LEMON-GARLIC SWISS CHARD SALAD

http://dishingupthedirt.com/recipes/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

Preparation

  1. 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.
  2. 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.
  3. 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.

Notes

*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