This week we will be bringing the following items to market:
Green Zebra Tomatoes
Golden Rave Tomatoes
Sun Gold Tomatoes
Indigo Rose Tomatoes
Bright Lights Swiss Chard
Christina's Custom Salad Mix
Summer Copra Onions
Summer Cippolini Onions
Gold of Bacau Pole Beans
Farmer Tom's Oyster Mushrooms
Fresh-Cut Herbs including:
And of course, Christina's beautiful flowers!
Blue Skys Farm has been very lucky over the years to had several great people offer their time to help us with various tasks. This year, Erica is one of those people. She can weed with the best of them and has a great talent for arranging flowers. In fact, the five and ten dollar arrangements that we will be bringing to the market this week were arranged by Erica. Be sure to take a look at them when you see us at the market. I believe that you will be impressed.
Here are some photos that Erica took at the farm.
And if that wasn't enough, Erica is also an avid cook. She shared this recipe with us and I look forward to trying it this weekend.
Grilled Pizza with Feta & Blue Sky Swiss Chard
Saute 1/2 an onion and 2 cloves garlic in a bit of olive oil and a small pat of butter.
Roll out 1 lb. of dough with flour and stretch it out on baking sheet. Brush olive oil on both sides of dough and put in the freezer for 10-15 min or in the fridge for 30-45 min. Remove when the dough is hard enough not to fall through the grill grates. ;)
While the dough is chilling, slice the lovely rainbow swiss chard and cook the stems first in the olive oil/butter mixture. Add a bit of chicken broth (or veggie broth) and cover for about 5 minutes until the stems are soft. Then add the rest of the chard and cook until wilted. You can also add in some spinach if you like! When it's done, season with pepper and garlic powder. Add red pepper flakes, if you dare.
Heat grill to Med/Low setting.
Put dough on grill (directly on the grates). Close lid and cook for about 5 minutes, checking 1 time to make sure it's not burning. Could be about 10-12 minutes total, depending on your grill.
Have the toppings ready next to the grill and when the first side is done to your liking, flip quickly and add the toppings to the first (the cooked) side. Sprinkle some feta on top and close the lid for another 5 minutes.
Slide off with a pizza peel or 2 grill spatulas and enjoy!
Please note that there will also be a recipe tasting at this week's market. Jess Watts of Little Falls Cafe will be utilizing Blue Skys Farm herbs in several recipes including Holy Basil Tomato Soup, Caprese Salad and nutritious and delicious Smoothies.
Hope to see you at the market!