touchtheearthfarm.com Blog

I’m offering this new segment, “Farm to Table,” just to give folks some ideas what we do with our share here at Touch the Earth Farm.

Dinner here on Wednesday:
Heritage chicken brushed in olive oil, sprinkled with thyme and rosemary, and slow cooked on the rotisserie grill.

Salad with purslane, black seeded simpson and red salad bowl lettuces, green onion, garlic scape, and sunflower seeds with a creamy horseradish dill dressing. For the dressing I combined olive oil, cider vinegar, sea salt, horseradish greens, dill and a generous dollop of creamy horseradish condiment and whirred it all in the blender for a few seconds.

Herb Focaccia for the bread machine:
10.5 ounces warm water
4 tbsp vegetable oil
1 cup whole wheat pastry flour
3 cups bread flour
1 tsp sea salt
1 tsp sugar
2 tsp yeast

Roll out dough into a rough square or rectangle, cover and allow to rise again for approx. 20 min, though this step can be skipped if you’re in a hurry. Brush with olive oil and garlic, add chopped dill, thyme, rosemary, parsley, garlic scapes, chives and coarse sea salt. Bake in oven for about 10-12 minutes on pizza stone for best results.

Wine: Santa Julia Chardonnay, a reasonably priced tasty white wine from Argentina; although I prefer their Torrontes, both are quite good for the price.