Farm Blog

ALM Organic Farm
April 20th, 2010

Your box this week contains:

Here you see endive, mizuna, spring lettuces, claytonia, and ornamental kale

· Potatoes
· Kale Florets
· Chard
· Arugula
· Frozen Vegetable
· Salad Mix
· Cilantro
· Rhubarb

Chard and Feta Parcels
Sarah Raven’s Garden

1 leek, finely chopped
25g butter
200g chard (greens only, chopped)
200g feta cheese, half grated and half in small lumps
100g parmesan cheese, grated
1 egg, beaten
S&P
1 pkg of filo pastry sheets
A little melted butter
A few sesame seeds

Fry the leek in butter until soft. Wash and dry chard well, and sweat with the leeks a few minutes. Take the pan off the heat and add the grated feta, parm, egg and seasoning, mixing all together.
Take one sheet of the pastry and cut into 10cm wide strips. Brush a strip on one side with the melted butter. Put 1 Tbsp of the mixture in the top right hand corner. Fold this over, making a triangle, and then keep folding the triangle down the length of the strip, ending up with a triangular parcel, several layers thick. You can freeze at this stage.
Preheat the oven to 200 C. The parcels look good finished with a dusting of sesame seeds.
Cook the parcels in the hot oven for 10-15 minutes, until golden brown.

Impromptu Arugula Salad
Vegetarian Cooking For Everyone by Deb Madison

Allow 1-2 cups arugula per person. Wash and dry the leaves. Tear large leaves in half or thirds, put them all in a spacious bowl, and toss with a few pinches of salt. Drizzle on enough extra virgin olive oil to coat evenly and lightly when tossed. Squeeze on a little lemon juice, then toss again and taste. Serve the leaves heaped into a high, light pile.

Rhubarb Syllabub
Sarah Raven’s Garden

Juice and grated zest of 1 orange
100g caster sugar
6 stems young rhubarb
2 cardamom pods
2 star anise

for the syllabub:
284ml double cream
grated zest and juice of 1 lg lemon
3-4 Tbsp Grand Marnier, dry sherry or white wine
100g caster sugar

Warm the orange juice in a pan and dissolve sugar in it.
Cut the rhubarb into sections the length of your thumb and cook in the orange juice with the zest, cardamom and star anise for 10 min. Then cool the fruit.
To make up a syrupy juice, lift out the rhubarb and boil up the juice until it thickens.
To make the syllabub, put the cream, lemon zest & juice, alcohol and sugar into a bowl and beat for several minutes, until the mixture becomes thick and light.
Remove the cardamom pods and star anise from the rhubarb. Put the rhubarb into individual glasses, spoon the syllabub mixture over the top and chill for a couple hours.