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 [...]

2 cups leaf lettuce, torn into pieces
2 cups purslane leaves, torn into pieces
2 cups spinach leaves, torn into pieces
10 radishes, sliced
Honey Dressing
Combine all salad greens and the radishes in a salad bowl and toss. Pour dressing over greens and [...]

In this week’s market bag there’s a specialty green with which many folks are unfamiliar, yet purslane is an age old edible green that fell out of favor with American gardeners, perhaps because of its invasive nature and ability to root easily from bits of stem left in the garden.
Long used in Indian and Middle [...]

This heirloom radish from France has been popular with gardeners at least since the 1880s. Tasty in salads, these radishes with their delicately pungent flavor are also delicious made into an herbed spread on a baguette.
Combine half a stick of warm butter with 4 oz of cream cheese.
Blend in fresh herbs like parsley, thyme, rosemary, [...]

“Chioggia” is an Italian heirloom beet with a distinctive target pattern, making it a beautiful addition to salads. It has a sweet, mild peppery taste, and roasted whole, it can be sliced to show off the rings without bleeding, though raw shows off the best color contrast.
Beet greens are delicious, too, so don’t discard them! [...]

Made with farm fresh eggs and herbs, this is a great way to use up extra eggs and slightly stale bread.
10-12 eggs
1/2 cup of milk
ripped bread cubes to cover bottom of pan
sauteed, caramelized onion
fresh rosemary, parsley and thyme
grated gruyere
minced garlic
salt and freshly ground pepper to taste
Pour the egg milk mixture over the other ingredients [...]