"WASTE NOT, WANT NOT"
"BUY LOCAL, BUY SEASONAL, BUY FRESH"
EVERYTHING AT THE FARM IS BEAUTIFUL, TRY THE RED SWISS CHARD
RED CHARD AND CARAMELIZED ONIONS
1 large white onion (from the farm)
2 Tbsp. olive oil
1 tsp. brown sugar
1 bunch red Swiss chard, rinsed and chopped
� cup black olives or kalamata olives
2 Tbsp. capers
� tsp. coarse salt
Freshly ground black pepper to taste
Juice of one lemon
In a cast iron skillet or heavy duty skillet, cook onions in olive oil over medium-high heat until the onions begin to brown. Stir in brown sugar and continue cooking for a few minutes. When onions are brown and tender, stir in chard and olives. Cook until chard is slightly wilted. Stir in capers and salt and continue cooking until chard is completely wilted approximately 3 minutes. Season with black pepper and squeeze lemon over the top.
TIPS ON USING THAT LEFTOVER HAM
1. Chop or slice in slivers and add to your favorite quiche recipe.
2. Softened cream cheese spread over thin ham slices and roll up, chill and cut in pieces,
great for snacks for the kids or adults. I added chopped chives to my cream cheese.
3. Add to your favorite pasta salad in chunks or slivers.
4. Add to your favorite macaroni and cheese recipe before baking.
5. Grind your ham or chop in small pieces, make a ham salad as you would tuna fish or chicken salad, great for sandwiches or dip
HAM AND POTATO SOUP
3 � cup peeled (optional) and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3 � cup water
2 Tbsp. chicken bouillon granules
� tsp. or to taste
1 tsp. pepper or to taste
5 Tbsp. butter
5 Tbsp. all-purpose flour
2 cups milk.
Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil and cook over medium heat until potatoes are tender approximately 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork and cook, stirring constantly until thick. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue to whisk over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot and cook soup until heated through. GARNISH with chopped chives or parsley.
Serve and enjoy. TIP: Cook potatoes in low sodium chicken broth instead of water and eliminate bouillon granules.
BEAN SOUP USING HAM BONE
"WASTE NOT, WANT NOT" NEVER THROW THE HAM BONE AWAY!
USING your favorite dried beans, I like a white bean. Soak according to package directions in water, ALWAYS drain your beans and add fresh water along with the ham bone, � onion and chopped carrots. Cook until tender. TIP: I do my beans in a crock-pot, walk away and let cook. ENOY with cornbread. An economical, nutrious, and delicious meal. TIP: You are asking why do I drain the beans and add fresh water; it cuts down on the gas when the beans are cooked.
IF YOU HAD BEEF FOR LUNCH OR DINNER AND HAD LEFTOVERS, SLICE INTO THIN STRIPS AND STIR FRY YOUR FAVORITE VEGTABLES AND ADD SLICE BEEF, SOY SAUCE OR TEREYAKI SAUCE, STIR AND SERVE OVER RICE. TIP: If you have a can of water chestnuts, or bamboo shoots, drain and add to sir fry, it adds great crunch to your stir fry dish.
THE STRAWBERRIES AT THE FARM ARE STILL SWEET AND PLENTIFUL, SO RUN ON DOWN TO FARM AND PICK YOURSELF, FOR NEIGHBORS AND FAMILY.
IF YOU HAVE NOT YET PURCHASED A SYSTEM, AS I HAVE MENTIONED BEFORE I HAVE TWO, AND ABSOLUTLY LOVE MINE, TALK WITH JOHN AND HE WILL EXPLAIN EVERYTHING TO YOU AND IT IS WORRY FREE AND YOU HAVE YOUR OWN FRESH HERBS AND VEGTABLES OF CHOICE.
ANY QUESTIONS REGARDING RECIPES OR LOOKING FOR PAST FAMILY FAVORITES, E-MAIL ME AT afreebody@verizon.net or Terrie at the farm john@hydroharvestfarms.com
