We fed the cows hay for the last time (we hope) Sunday. I rode on the trailer pushing off flakes this time, instead of driving the tractor. I enjoyed being up close to the cows, watching and listening to them eating, jostling each other for space, and then settling in peacefully. On Monday, Jorge, Jesse, and Seth sorted off the bred cows from the rest of the herd and we are now grazing two groups.
The weather forecaster are hinting that a shift in weather may be coming soon and we are praying it does.
This week’s pick list:
Cabbage
Winter squash
Spigariello
Beets
Chard
Carrots
Sugarloaf and Radicchio
Radish
Turnips
Rutabaga
Kohlrabi
Celeriac
Celery
Onions
Lettuce
Arugula
Parsnips
Leeks
Dried tea herbs
Dried ground peppers
Revolution Bread
Olive Oil!
Lemony Braised Leeks and Chard, from butteredveg.com
6 cups (about 2 large leeks), chopped
1 tablespoon oil
4 cups chard, half a bunch
1/2 cup water, or vegetable stock if you have it
1 tablespoon extra virgin olive oil, or more to taste
1 tablespoon white wine vinegar, rice vinegar or white balsamic also okay
1 tablespoon fresh lemon juice
1 tablespoon grainy mustard, dijon also okay
1 clove garlic, grated or crushed
1 teaspoon Himalayan pink salt, or to taste
Trim the leeks. Retain 2 inches of the deep green part and discard or compost the rest (or use it for stock). Cut off the roots. Remove 1-2 outer layers of the leek if it is damaged or dirty. Slice the remaining leek in half lengthwise, and then chop into 1-inch lengths. Wash the leeks in a large bowl of cold water, swishing them around to loosen any dirt. Rinse and repeat if necessary. Scoop the prepared leeks from the water with your hands or a slotted spoon to avoid disturbing the dirt, which will have settled on the bottom of the bowl. Place leeks on a clean tea towel to air dry a little before using.
Chop the Swiss chard into 1-inch pieces and use the same bowl (with new water) to wash it. This time you can keep the chard in the bowl until it’s time to include it in the recipe.
In a small mixing bowl, combine all ingredients for the braising liquid.
Heat a large skillet on medium-high heat. Add vegetable oil and the prepared leeks. Sauté until the leeks turn golden brown. Scoop the chard from the water and add it to the skillet. Reduce the heat to medium low. Wait a few minutes for the temperature to reduce, then add the prepared braising liquid evenly over the leeks and chard. Stir to remove any stuck bits from the bottom of the pan. Reduce heat to low and cover. Cook for 15 minutes, until the leeks and chard stalks are nice and tender.
Place in a serving dish along with the braising liquid. Serve as a vegetable side with rice, pasta, or a whole grain. Enjoy the braised leeks and chard as one element of a nutritious healing bowl.