Harvesting Swiss Chard today.
We love to sauté the stems and greens and add them to our eggs. They have a nice earthy flavor and the stems add a good crunch. #FoodRevolution
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PAFarmer 8yr They grow up so fast! -
olivettefarm 8yr @PAFarmer yep! So true -
JamieOliversFoodRevolution 8yr Love the tip @olivettefarm & looks delicious! -
olivettefarm 8yr @JamieOliversFoodRevolution thanks! Much appreciated.
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etsummer 8yr Love the earthy taste of the stems. Good sautéed with garlic for pasta too! -
olivettefarm 8yr @etsummer I haven't tried them in pasta yet, I'll have to do that next!
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etsummer 8yr My dining hall in college turned me onto it actually! Called it farmers' market pasta.
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olivettefarm 8yr @etsummer awesome! Your dining hall was much better than mine :)
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Georegulus 8yr I appreciate how beautifully you packed these up @olivettefarm
Fairy tale eggplant.
Our favorite eggplant variety. We love to simply cut these in half and pop them on the grill. How do you like your eggplant?
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akhilg2002 Grilllllled. Always!
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DietID_TeamDietitians Undhiyu, a traditional gujarati dish is a labor of love. Stuffed baby eggplant cooked down in a clay pot. http://www.spiceupthecurry.com/undhiyu-recip-gujarati-undhiyu/
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JoanneG I make these cute baby eggplant parm stacks with baby eggplant.
Mini zucchini
Mini golden and green zucchini with blossoms still attached. A rare and delicious treat for us! It's hard to consistently catch them in this stage. #nofoodwaste
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MargaretG My fave! And almost impossible to find a farmer who will sell them to you in this stage so you def have to grow your own (or pay a fortune!)
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DietID_TeamDietitians Yes so beautiful! I only got to see this from my parents' garden
Chou Farci - last night's dinner.
My lovely wife made this amazing chou farci using our Napa cabbage. It's a French cabbage cake filled with layers of spiced pork, beef, carrots onions, thyme, and red wine. #NoFoodWaste
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sugardetoxme seriously amazing! Never heard of this dish, but reminds me of my grandma's holubkis!
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DietID_TeamDietitians Beautiful!! I saw this in the Midwest on a menu and had no idea what it was!
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JenniferEmilson I've been sitting on this recipe for ages! Must get around to it. Looks so yummy!
Eat your turnip greens!
Don't get rid of your turnip greens! Chop them off of your turnips before storing in the fridge in order to help the greens and roots last longer. We like to lightly sauté the greens in garlic and ...
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FarmerDave I add them to a simple stir fry with ginger and tamari. I never used to keep turnip greens, but I'm so glad I do now.
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RahulRaRa I wonder if you can use these greens like you use spinach in some Indian flatbreads.
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olivettefarm @RahulRaRa I bet you could. The turnips greens will cook a little quicker than spinach does possibly. @FarmerDave that sounds good! Gonna have to try that.