touch the earth farm blog

4 large baking potatoes
4 ounces goat cheese
2 tbsp butter
1/2 cup milk
1 1/2 tbsp finely chopped tarragon
salt and pepper to taste
2 tbsp finely grated Parmesan or Romano cheese

Bake the potatoes at 400° for about an hour. Once done, slice potatoes in half lengthwise, being careful to leave the skins intact. Gently scoop out the flesh into […]

All three are family favorites, and I have substituted the turnip greens with good results.
Sausage lentil soup 1/2 cup lentils
4 cups chicken stock
1 pound escarole or spinach (I use whatever greens I have handy)
1/2 pound Italian sausage (I like spicy)
1/2 medium onion, chopped
1/8 tsp. pepper flakes
1/2 cup small pasta
small […]

Ingredients:

turnip greens
salt pork
1/2 cup finely chopped yellow onion
dash of sugar (optional)
salt and pepper to taste

Cook salt pork in a large pot or dutch oven over medium heat until crispy and brown. Add about 1 1/2 cups water, turnip greens, onion, salt, pepper and sugar and bring to a boil for about 1-2 minutes. Reduce heat, […]

I just tried a new recipe tonight that I found on the internet. I used the sorrel and some of the red bowl lettuce. Very easy and very delicious. Of everything in the bag, sorrel was the one item I needed to learn how to use.
Cream of Sorrel Soup
Clean, shred from […]

We’ll be putting our goose in to brine tomorrow morning, leaving it in the salt and ice water bath for about 36 hours until I’m ready to cook it Christmas day.
To prep the bird, I’ll rub it down with just a bit of olive oil to help crisp the skin quickly, but goose is a […]

This recipe was submitted by Nate Mackley, a friend of Touch the Earth Farm. We’d love to feature more recipes tried by our friends and members, so if you’ve pulled together something particularly tasty with your share, please send in the recipe for us all to try!

1 large batch of Swiss chard, about a pound, […]

Green zebra and summer squash salsa with balsamic vinaigrette, served as a side to a rotisserie chicken.

Recipe:

Dice yellow squash, green zucchini, and green zebra tomatoes
Toss with balsamic vinaigrette

Balsamic Vinaigrette:

equal parts of olive oil and balsamic vinegar
pinch cayenne pepper
pinch sea salt
dollop dijon mustard
minced garlic clove
basil

If you’re like me, you may be wondering what to do besides admire the “Bright Lights” swiss chard. After a brief search, here are several different recipes I found; hopefully at least one will appeal to you.
Linguine with Swiss Chard and Garlic

1/4 cup olive oil
1/2 cup fresh breadcrumbs coarse
2 tablespoons parmesan cheese, grated
1 box linguine, […]

2 tbsps butter 1 white part only leek
10 beaten eggs
3 oz cream cheese cut in pieces
1 oz crème fraiche
1/2 tbsp fresh chopped tarragon
Salt and pepper to taste
Sprigs tarragon

Sautèe thinly sliced leek until soft and transparent in 1 tbsp of butter. Continue cooking, if necessary, until all liquid evaporates, but do not brown. Remove leeks and […]

Ingredients:

1 1/2 Pounds new potatoes
3/4 Cup salad dressing or mayonnaise
1/3 Cup celery — sliced
1 Tablespoon fresh chives — chopped
1 Tablespoon Dijon mustard
2 Teaspoons fresh tarragon leaves, chopped or 1/2 tsp dried
1 Teaspoon lemon juice
1/4 Teaspoon salt
3 Drops red pepper sauce

Directions:

Heat 1″ water (salted if desired) to boiling in 3 qt saucepan.
Add potatoes.
Cover and […]