From the Field: On Farm Market Season Opening Weekend at the Ecosystem Farm
I am extremely excited about this weekend! Tomorrow (aka: Saturday) will be the season opening of our on farm market, and I can’t wait to see the fruits of our labor. Ecosystem Farm manager, Holli Elliott, with the help of volunteer farmhands and staff, has been working diligently to provide fresh, organic produce for the public to enjoy. The Accokeek Foundation’s Ecosystem Farm welcomes anyone to visit, creating a thriving engaged community that is passionate about food. Returning for its second season, the Ecosystem Farm Market will be open from 10 am – 2 pm every Saturday throughout the growing season. The farm market accepts all forms of payment including credit card and now SNAP (Supplemental Nutrition Assistance Program) benefits. The farmers do encourage shoppers to bring reusable shopping bags to make carrying all of that fresh produce home easier.
So, without further ado, I present this week’s fresh picked from the farm list…
Cherry Belle Radish Hakuri Salad Turnips Large Beetroots Bok Choi Napa Cabbage Chard Kale (Lacinato and Curly) Collards Carrots Salad Mix Garlic Scapes Chocolate Mint Lemon Balm Egyptian Walking Onions
Prices range from $1-$4 per bunch–why not come support local organic farming when it’s probably a lot cheaper than your grocery store?! Also much tastier :).
Never tried or maybe even heard of chard? Well if you’ve been feeling a little down recently maybe it can help! Chard is full of magnesium, which can help those with a magnesium deficiency that can be a cause of clinical depression.
Chard can be prepared much like you would spinach–sauteed, steamed, baked–the possibilities are endless. For a quick and easy dinner idea using chard, check out this tasty dish I found on Food.com.
Linguine With Swiss Chard and Garlic (serves 4)
1/4 cup olive oil 1/2 cup fresh breadcrumb, coarse 2 tablespoons Parmesan cheese, grated 3/4 lb linguine 4 large garlic cloves, minced 1/4-1/2 teaspoon crushed red pepper flakes 1 1/4 lbs Swiss chard, stalks thinly sliced, leaves cut into large pieces 1/2 teaspoon salt
In a large skillet, heat 1 tablespoon oil over medium heat.
Add bread crumbs and cook, stirring constantly until golden brown, about 2 minutes.
Scrape into a small bowl and stir in Parmesan cheese.
Cook linguine in a large pot of boiling salted water until al dente, 10 to 12 minutes.
While pasta cooks, wipe out skillet.
Add remaining oil to skillet and heat over medium heat.
Add garlic and crushed red pepper flakes to taste.
Cook, stirring constantly, until garlic is golden but not brown, about 30 seconds.
Stir in Swiss chard.
Stir in salt and 1/4 cup water.
Cook, stirring occasionally until Swiss chard is tender, about 8 minutes.
Add additional water if chard becomes dry.
Drain linguine and return to pot, add Swiss chard, and toss to combine.
Serve sprinkled with crumbs.
There are so many ways to utilize freshly picked produce in your everyday life, and the health benefits are boundless. So come out to the farm, and take advantage of all the produce. Share with us some of the recipes you try at home!