Your goodies this week…

Young Beets  ** Remember to eat the greens! You can use them like you would spinach or chard. Steam them up, stir fry, etc.
Young Onions
Peas (Shelling or Snow Peas)
New Potatoes
Mixed Beans
Bee Balm (Bergamot) for Tea
Salad Mix – Spicy or Mild
Head Lettuce – 2 varieties

Mathias and I had a great dinner this week thanks to inspiration from Chatelaine Magazine. We used up some extra lettuce we had here….

Hoisin Chicken in Lettuce Wraps – for 2 people
Chicken Breast  (we got to use some of our own fresh farm chicken!)
1 Red Pepper
1 Clove Garlic
1/2 cup Cashew Nuts
2 tsp Cornstarch
3 Tbsp. Hoisin Sauce
1/4 cup Water
Head Lettuce

Heat at Tbsp. of Olive Oil in a pan and add the sliced chicken breast. Cook until there is no pink. Add the chopped or minced garlic and cook for about 1 minute. Add the sliced red pepper and hoisin sauce. We didn’t have hoisin sauce on hand so we used a Sweet Thai Chili sauce. Cook until the peppers are tender crisp. Toss in the cashews. Sprinkle on the corn starch and water and cook for a minute or two. Peel off whole leafs of lettuce and use them as a wrap – just put a spoon full of your chicken mixture into the lettuce leaf and wrap it up. You can add other things to this mix like onions and ginger.


Now a recipe from my new friend Kat. This is her mom’s recipe and it’s in the oven right now…!

Kat’s Stuffed Swiss Chard

8 large leaves swiss chard
1 1/4 cups cooked brown rice (we used a mix of white and wild)
1 onion, chopped (we used a couple young onions with the greens)
2 Tbsp. oil
1 cup low fat cottage cheese
1 egg, beaten
1/4 cup chopped parsley
3/4 cup raisins
1 tsp. dill weed
1/2 tsp. salt

Preheat oven to 350 degrees.
Saute  onion in oil.  Mix all ingredients except chard.  Wash and dry chard leaves and remove stems.  Place 2 tablespoons of filling on the underside of the leaf, a third of the way from the bottom.  Fold over the sides of the leaf and roll up into a square packet.  Place seamside down in a greased casserole.  Cover and bake for about 30 minutes, or steam in a steamer basket over boiling water until leaves are tender, about 20 minutes.  Bake any extra filling and serve with stuffed leaves.
Serves 2-4.

Bee Balm (Bergamot)
This is an old native tea flower which is good for battling oncoming colds and flus and is also good for digestion.
Try making a fresh iced tea.
Take 5 of your Bee Balm leaves and put them in a mason jar. Fill the jar with boiling water. You can let it sit for 15 minutes, 4 hours, or overnight. We tasted ours in between and found that it was very good at all points! According to Take Charge Tea (a fellow vendor at the Carp Farmers’ Market), you should let herbal teas steep for 4 hours if you would like the medicinal qualities. We steep the tea until cool and then refrigerate it overnight. Strain into a cup and enjoy! I drink it in the evenings

“Deconstructed Baked Potato” – compliments of Food & Drink Magazine

I saw this and had to include it.

12 long skewers
12 baby potatoes – Yukon Gold
3 slices of thick cut bacon
6 green onions (or the thick stalk parts of the young onions)
1 Tbsp. vegetable oil
3/4 cup finely grated cheddar cheese
1/2 cup sour cream
Freshly ground black pepper

Soak the skewers in warm water for 20 minutes and in the meantime, preheat the oven to 350 degrees F.
Slice each potato in half. Cut bacon into 4 sections. Cut the green onions into 2 inch pieces.
To make the skewer, simply thread on the potato, bacon, and onion as shown in the photo. Place the skewers on a baking sheet and lightly brush them with oil.
Bake the skewers for about 18 minutes until the potatoes are almost fork tender and the bacon is almost crisp. Remove from the oven and sprinkle the cheddar cheese on the potatoes. Bake another 5 minutes until the potatoes are soft, bacon crisp, and cheese is melted. Sprinkle with ground or cracked pepper and serve.
Makes 12 appetizer servings.

Photo taken from a page in Food & Drink Summer 2012

Now our stuffed swiss chard is finished and I am enjoying it as I write, try out that recipe!! YUM

Have a great weekend and happy eating everyone! I love food!