Snowy Peaks

13 Sep

It is a cool harvest morning today with mist and clouds in the sky. We are noticing the darkening of the morning and are starting our days and orienting our routine a little later with the lack of light. And from the looks of the recipe selection this week we are craving heartier food. As the clouds and mist lifted this morning they revealed snow covered peaks.

Garden Share








Red Onions

Yukon Gold Potatoes

Eggplant, Green and Banana Peppers

(From Mattic’s Orchard)

Fruit Share

Apple / Pear Bag

Peach / Nectarine Bag

Potato Chard Bake

This is a favorite recipe of mine (SETH), especially with new potatoes. I first made it with a friend 8 or 9 years ago and never have written it down. I’ll do my best to convey the details that are important. As all of my favorite recipes, they always change a little. Experiment with it and have fun.

Preheat oven to 350 – 400o (this is part of the experiment)

Choose baking dish and lather with butter

Cheese – I prefer swiss of some kind, Guyerre for those special occasions. 2-3 cups grated or to taste.

Cream – 1 pint heavy whipping cream.

Spices to taste – I like cardamom, but just a little bit, and salt.

Potatoes – slice into rounds as thin as you can. I use a mandolin to get the thinnest most consistent cuts. You will need enough to fill the baking dish you are using ¾ full.

Chard – separate the stems from the leaves. Keep the leave as large as you can. Pile the leaves together, roll up tightly and then cut into thin slices. You will need enough cut leaves to fill ¾ of the baking dish you are using. You can use the stems as well if you wish. It will add a different texture to the dish, but that might be delicious too. I haven’t tried it but I bet using different mixtures of greens would be nice.

Now, start layering. Start with a layer of potatoes, then chard, then cream and spices. You could add a couple pats of butter for good measure, but I know some folks are not as big a fan of butter as I am. Sometimes I might throw in a little of the cheese, but most of it should be reserved for the top.

Aim for at least four layers. Like croissants, the more layers the better. If you haven’t noticed yet, you will by now that you have more than enough filling for the dish. The challenge is to pile it as high as you can. The chard will shrink considerably and so you have to overfill it to get a full dish.

Now put the over stuffed baking dish into the oven. Bake for 30 minutes or until the filling is sufficiently settled to add a layer of cheese on top. Add the cheese and bake for another 30 minutes. I am making the times up here as I write. They are my best guess but always trust your instincts. If the cheese is not crispy and golden by the end, put it under the broiler for a couple minutes.

Potato Fennel Mashers

This is a subtle flavor combination and since we just wing it when we make it you will have to experiment a little bit.

Chop and Boil Potatoes

Chop up fennel and sauté until soft in butter with a little garlic

Saute boiled potatoes and fennel mixture together and then mash up adding salt and generous butter to taste.

Nectarine and Peach Recipe

Here is a simple recipe that combines peaches, nectarines and brie. Yummy!

Roasted Roots

A favorite side dish around here is roasted roots. Simply cut whatever quantity of roots into approximately similar sizes. Peel beets and keep skins on potatoes and carrots. Chop up garlic or roast whole cloves with the roots. Largely chopped onions are also nice in the mix. Toss roots and garlic in olive oil to coat. Add salt to taste and herbs of your choice, rosemary and thyme work well. Turn out onto a sheet pan or roasting dish and roast at 400˚for about 1 hour. Flip roots every 15 minutes or so with a good metal spatula.


Here is an addition to the Mediterranean contributions of last week.

Team Weathervane Beats Personal Record

Post harvest and share packing we have an abundance of bins to return to the stack in the back.  The previous record was 10 bins high and was beaten yesterday at 11  bins.  Go Team, Count ‘um!

More Music at Weathervane

We were pleased to welcome Eden MacAdam-Somer and Larry Unger of Notorious to Weathervane this Tuesday for fiddle and guitar workshops.  All the musicians attending learned a bunch and after we all shared a farm meal everyone jammed including Juniper and Jasper.  I think we have a left handed guitarist and a dobro player. 

Mark your calendars, Sept. 21st from 12-5 for more musical and food fun at Weathervane for the Farmers’ Harvest Festival.  See for more details.


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