We spent last week giving the wash station a deep clean and reevaluating our systems there. We have more plans for the future that we hope to slowly roll out. For now, we are excited about the first steps and to begin this week in a sparkling space. We also started to build a roof over the steps and door to the CSA barn, hoping to protect the doors and entrance from sun and rain.
We filled the second tunnel with crops, and got all of the onions seeded. The greenhouse is full and we have plants in the shade house too. The momentum of the season is starting to build!
This week the rain is slowing us down some as we return to indoor projects: cleaning and sharpening all of the hand tools, building projects, weeding the tunnels, and more.
This week’s pick list:
Castelfranco and Radicchio
Tea Blends - bring containers!
Dried peppers - bring containers!
Revolution Bread and olive oil are available
Labneh with Swiss Chard, Black Olives, and Za’atar
1 3⁄4 cups (16 oz.) labneh or plain whole-milk Greek yogurt
1⁄4 cup extra-virgin olive oil, plus more for drizzling
1 tbsp. kosher salt, plus more as needed
1 tbsp. unsalted butter
1⁄4 cup coarsely chopped Swiss chard stems (2 oz.)
3 cups coarsely chopped Swiss chard leaves (2½ oz.)
10 large black olives (kalamata or gaeta), pitted and coarsely chopped
3⁄4 tsp. fresh lemon juice
1 tsp. za’atar, for sprinkling
Crusty or toasted bread, for serving
In a medium serving bowl, whisk the yogurt, olive oil, and salt until emulsified. Refrigerate while you cook the Swiss chard.
In a small skillet, melt the butter over medium heat. When the foam begins to subside, add the Swiss chard stems and cook, stirring occasionally, until they begin to soften, 2–3 minutes. Add the leaves and continue cooking until they are slightly wilted and bright green but still crunchy, 30–45 seconds. Add the olives and lemon juice, and season with kosher salt as needed.
Retrieve the labneh and transfer it to a medium serving bowl or platter. With a spoon, make a small well in the center. Sprinkle the za’atar over the labneh and fill the well with the still-hot Swiss chard and olive mixture. Drizzle with olive oil, and serve with crusty bread or toast.