Week 5: Independence

As a single farmer, I tend to feel a lot of independence. I set my own hours and work for myself, and each vegetable planted into and harvested from this soil passes through my calloused hands . The farm sits on top of a hill, and the breeze moving constantly through lends itself to wishes of the freedom of flight. Yesterday two bald eagles flew right overhead, soaring over the farm and then over the forest, and I thought of course of their symbolism of our country. But then again, I am not a bird, and the farm does not exist in a vacuum. Without the interdependence of the Community Supported Agriculture business model, through which each of you partnered with me to start Piney Mountain Orchard, I could not share the fruits of my labor. We live in an exciting moment in time, when local foods are celebrated and local businesses are supported. Independence from the corporate food structure, from factory farms, now that is something we should each celebrate as we bite into our heirloom cucumbers, romaine lettuce, or snap beans this week. I hope that each of you enjoys both the independence of the breeze and the positive dependence of family, friends, and farm fresh food this holiday of holidays. And may the fireworks be mighty!

Featured Recipes:

Chilled Cucumber-Mint Soup

4 Cucumbers, peeled, seeded and chopped (about 4 cups)
1 to 2 Cups Water
2 Cups Plain Yogurt (or 1 Cup Yogurt and 1 Cup Sour Cream)
1 Clove Garlic, peeled and smashed
2 Tbsp Fresh Dill or 1 tsp Dried Dill
1 Tbsp Honey
1 to 2 tsp Salt
2 Green Onions or Scallions, finely chopped (about 1/3 cup)
Combine the chopped cucumber, 1 cup water, yogurt, garlic, mint, dill, honey, and 1 tsp salt in a blender or food processor. Puree the ingredients, adding more of the water until the soup is a consistency you like. Season with more salt to taste. Transfer the soup to a large bowl and chill for several hours. Garnish each serving with chopped onions/scallions. Serves 4-6.

Source: Farmer John’s Cookbook

Squash and Basil Salad

3-4 medium Summer Squash, julienned
2-3 Tbsp Fresh Basil, chopped
3-4 Tbsp Parmesan Cheese, freshly grated
1-2 Tbsp Garlic Scapes, chopped OR add some minced garlic to the dressing below:
¼ Cup Red Wine Vinegar
¼ Cup Olive Oil
½ tsp Salt
¼ tsp Pepper
¼ tsp Sugar
Toss together first four ingredients. Combine last 5 ingredients and pour over the salad. Mix. Chill 1 hour and serve. Best if served within one day. (May be added to lettuce and chopped green onions) Serves 4-6.
Source, Simply in Season
 

Chard Pie

2 Tbs olive oil
1 ½ c. chopped onion
1 Tbs minced garlic
1 bunch chard, stems removed, leaves chopped
6-8 eggs
2 c. milk
1 tsp salt
2 8-inch deep-dish pie crusts
2 c. grated cheddar or Swiss cheese
Optional: chopped ham, cooked bacon, diced tomatoes, chopped basil, blanched peas, green
beans
1-2 tbls chopped fresh dill
Heat oven to 400 degrees. Heat oil over medium flame in large skillet. Add onion and garlic, cook, stirring, until tender. Add chopped greens and cook, stirring, until they wilt. Turn off heat. Beat eggs, milk, and salt in bowl. Spread chard mixture in bottom of pie shells. Add cheese. Pour egg mixture on top. Add any of the optional ingredients if desired. Sprinkle with dill. Bake at 400 degrees until pies are set, about 30-40 minutes. Makes 16 slices.
Source, From Asparagus to Zucchini