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September 9, 2018
One Tomato, Two Tomato, Three Tomato Pie!
A Note from the Farmer's Wife
This is the tart made with escarole before baking. It will puff golden brown in the oven.
One of the best tomato seasons ever will wind down this month. I am savoring every morsel of the sweet juiciness and putting tomatoes in and on everything I can think of! Here is one of my favorites:
Easy Tomato Pie
Ingredients: pie crust (optional), 2 tomatoes, fresh parsley, chopped, ground sausage (optional), 1 cup frozen or fresh sweet corn, 1.5 cups grated cheddar, 1.5 cups milk, 2 eggs, butter, salt and pepper. You can also add bacon (cooked), endive, escarole, kale, spinach, herbs, broccoli, grated zucchini.
Line a tart or pie pan with pie crust, or skip the crust and use parchment paper, or butter.
Slice 2 medium sized tomatoes, about 1/4 inch, set aside on a paper towel.
Line pan with 1/2 of the cheese. Brown sausage, if using, and layer that on top of cheese. Layer corn, parsley, and more cheese.
Blend eggs and milk with salt and pepper to taste. Pour over tart carefully distributing evenly. Sprinkle with a bit more cheese and decorate the top layer with the sliced tomatoes.
A bit of salt and pepper on top is nice.
Bake at 350 degrees for about 40 minutes, depending on the size of your pan. Pie should be firm and a little puffy when ready to pull from the oven.
Enjoy!
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November 5, 2017
Curried Crockpot Collards and Kale
A Note from the Farmer's Wife
Photo by Marta Reis on Unsplash
I am always looking for new flavors to incorporate with bitter greens, making them more interesting and easy to consume. If bunches of greens are accumulating in your fridge, try this recipe. It reheats easily if you want to double the recipe for leftovers during the week.
Ingredients:
  • 1 bunch of hardy greens: 1/2 bunch of collards and 1/2 bunch kale - or any greens can be used - judge cooking time by the toughness of the greens used.
  • 1/4 cup olive oil or ghee
  • 1TBS curry powder
  • 2 tsp garam masala (optional but fantastic)
  • 2-4 cloves garlic crushed
  • 1-2 tsp grated fresh ginger (optional, may substitute 1/2 tsp dry ginger)
  • salt and pepper to taste
  • 1 can (16 oz) crushed or diced tomatoes (season if salt free) - or 4-5 fresh tomatoes, dicedOptional: 1/2 cup, more or less, cubed cheese such as sharp cheddar, Swiss or feta.

Chop greens into bite sized pieces, removing the tough center ribs from each leaf. Season with a little salt and a splash of olive oil and massage to help break down the toughness - this is an optional step if you are in a hurry. Dump tomatoes in bottom of crock and place greens on top. Cover and set on high.
Place a medium skillet on medium heat with oil and/or ghee - grass-fed ghee is marvelous in this recipe. When sizzling add spices, garlic, ginger and saute quickly to coat everything in the oil. Cook for a minute or two, keeping a careful eye so the garlic does not burn. Remove from heat and quickly scrape contents on top of greens in crock. Leave pan with some oil and spice remnants for later use.
If time permits, turn crackpot to low and let simmer until everything is cooked down, tender and saucey. You may need to add a little boiling water during cooking time if the tomatoes aren’t super juicy. Keep an eye on it so the greens do not burn. 3 hours is usually adequate, but you could make this dish faster on the stove top, using more water and monitoring more carefully.
If including cheese: just before serving reheat the skillet containing the remnants of the oil and spices on medium high. Toss cubes of cheese into skillet and quickly work with your spatula to coat with the fragrant oil. The softer the cheese the more it will melt. I like to use a cold, hard cheese so it doesn’t completely melt before I can get it out of the pan. If it does, don’t worry, it is still fantastic. This step takes less than a minute. Quickly toss coated cheese onto greens and give one or two big stirs.
This is practically a meal in itself, but makes a great side to lamb or beef stew.
Let me know how you like it!
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July 29, 2017
Wrap Your Salad
a Note from the Farmer's Wife
I am always looking for new, easy and creative ways to pack more vegetables into my family's diet. Of course delicious is also key to success!
Featured as the first course at our recent Farm-to-Table VIP dinner, these wraps are easy to adapt to what is lingering in the fridge and make a fabulous light lunch.

Filling:
Summer squash, grated or sliced into match sticks, about half as much as carrots
Cipollini, or mild onion, to taste
Carrot, grated
Pumpkin seeds, optional
Chick peas, optional
Basil, chopped, or whole leaves
Juice of a lime
Salt and pepper to taste
Lightly sauté squash with onion - only a minute or two. Let cool slightly. Mix all ingredients in a bowl. Feel free to use cucumber, hot pepper, sweet pepper, tomato or anything that tastes delicious. Quantities depend on the number of wraps you are making and what you have on hand. Place bowl in fridge to marinate while you fix the sauce.

Sauce:
The juice of several limes - about 1/2 cup is nice
Basil, minced
1 jalapeno, or less, to taste
1 green tomato, or several tomatillos chopped fine
Cipollini, or sweet onion, minced
Salt and pepper to taste - more is better in this case
Mix all ingredients together and let sit 20 minutes if possible.

Remaining ingredients:
Generous-sized lettuce leaves, for wrapping
Avocado, 1 slice per wrap
Lime, sliced very thin, 1 slice per wrap

Assemble:
Lay lettuce leaf on plate. Place 1 avocado slice and 1 lime slice in center. Dollop salad mixture on top of that. Top with a spoonful of sauce, drizzling juice over salad and adding chunky bits to top of salad mixture. Swaddle salad mix with the lettuce wrap. Garnish with a lemon or lime slice and a basil leaf. Serve with extra sauce and a fork to catch the bits that don't make it to the mouth.
Enjoy!
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