We planted our first seeds in the fields: sugar snap and english peas, plus transplanted fennel, lettuce, and scallions. Tomorrow we will seed the first round of carrots, beets, and more.
Since the farm is ramping up in activity and the kids are home from school, they are helping to wash the eggs each day. Teddy, Oliver, and I wash 3 days a week and Margrethe does the other two. It is a good way to start the day, except Margrethe does it much later than us!
The chickens are starting to move this week. We are excited to see them back on grass. We have 15 or so baby calves, all different colors and sizes.
This week’s pick list:
Eggs
Apples from Filigreen Farm
Onions
Green garlic
Fennel
Rutabaga
Beets
Radish
Turnips
Scallions
Pac Choy
Lettuce
Kale
Chard
Spinach
Dried tea herbs
Dried ground peppers
Revolution Bread
Olive Oil!
Swiss Chard Tahini Dip, from bonapetit.com
2 bunches Swiss chard (about 1½ lb.)
⅔ cup extra-virgin olive oil, divided, plus more
2 green garlic, finely chopped
½ cup tahini
⅓ cup fresh lemon juice
Kosher salt
Remove ribs and stems from Swiss chard leaves and finely chop. Tear leaves into small pieces. Set both aside separately.
Heat ⅓ cup oil in a large pot over medium-low. Cook reserved ribs and stems, stirring often and adding a splash of water if they start to brown, until tender, 5–7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add reserved chard leaves by the handful, letting them wilt before adding more; cook, tossing, until all the leaves are wilted and tender, 10–12 minutes total. Let cool. Squeeze excess liquid from mixture into a measuring glass. (You should have about ½ cup liquid.)
Place Swiss chard mixture and 1 Tbsp. cooking liquid in a food processor and add tahini, lemon juice, and ⅓ cup oil. Season with salt and process, adding more cooking liquid if needed, until dip is creamy and only speckles of chard remain. This could take up to 5 minutes. Season with more salt if needed.
Transfer dip to a serving bowl and drizzle with more oil. Serve with flatbread and lemon wedges.