The weather is making us go a little stir crazy as we are anxious to plant and to return to a more predictable rhythm. Still we finishing many projects that have languished on the list as well as getting very organized and prepped for production.
Four calves have been born since Sunday. The oldest and lead cow Blossom is always one of the first. This year she had a beautiful brown and white spotted calf.
This week's pick list:
- Chard
- Radish
- Turnip
- Green garlic
- Winter squash
- Wheat berries
Wheat Berries and Chard with Pomegranate Molasses, from Jerusalem by Ottolenghi
- 1 1⁄3lbs swiss chard
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 large green garlic, green and pale green parts, thinly sliced
- 2 tablespoons maple syrup
- 3 tablespoons pomegranate molasses
- 1 1⁄4 cups wheat berries
- 2 cups chicken stock
- salt & fresh ground pepper
- Greek yogurt, to serve
Separate the chard's white stalk from the leaves, and slice the stalks into 3/8 inch slices.
Heat the oil and butter in a large, heavy bottomed pot. When the butter has melted add the green garlic and cook, stirring for 3-4 minutes. Add the chard stalks and cook for another 3 minutes.
Add the maple syrup, pomegranate molasses and wheat berries, mixing well. Add the stock, 3/4 teaspoon salt and black pepper for taste. Cook on low heat for 60-70 minutes, or until the wheat berries are al dente. Add the sliced chard and cook until chard is tender. Keep cooking until the base of the liquid has evaporated, and there is caramelizing on the pan.
Remove from heat, and do a taste test to check whether more salt, pepper and molasses is neede.
