A Green Meal. Or Two.

Dhamma Green Salad

Dhamma Green Salad

As promised, I’ve got the names for the multitudes of greens flourishing in our high tunnel over the winter. The Dhamma Green salad features quite a few of them:  Green Frills and Ruby Streaks Mustard Greens, Purple and Green Mizuna, Red Rain, Red Vein Sorrel, Out-red-gous Lettuce, and Wrinkled, Crinkled, Crumpled Cress. Dhamma salad is served with shredded, raw beets and carrots, cooked chickpeas (not from a can people, day-before preparation is essential – soak’m overnight, drain & rinse’m, fill’m up again, boil’m, simmer’m until they’re soft and buttery). Dressing is optional, but a little oil and Balsamic never hurt anyone.

Farm Crew amidst beds of kale and spinach

Farm Crew amidst beds of baby kale and spinach

We harvested the kale and spinach for a local restaurant, 18 Bay (though of course I ate my fair share while I was harvesting…). They also took some bolting Mizuna stalks, to be served atop a fish entree they were preparing that evening. Talk about farm to table service – from the ground to the plate in just a few hours! Next week we’ll harvest the bolted arugula for them, and they’ll press those little flowers into pasta. Can’t wait until we get to cook & dine with the owners…

Henbit Deadnettle, a "weed"

Henbit Deadnettle, a “weed.” 18 Bay didn’t want these, but we sure did. Part of the mint family, beautiful & delicious!

Arugula Flower

Arugula Flower








The chard went into a delicious, warming soup – perfect for the blizzard that came seemingly out of nowhere. Here’s my recipe:

Lentil & Chard Soup

Lentil & Chard Soup

1 yellow onion, diced
3 cloves garlic, minced
1-2 medium carrots, chopped
1-2 medium parsnips, chopped
6-8 cups vegetable broth
2 cups stewed tomatoes
1 1/2 cups red lentils
lots of heaping handfuls of chard
salt, pepper, paprika, thyme, cayenne
lemon juice

Saute the onion in a bit of oil until translucent. Add the garlic and saute until fragrant. Add the carrots and parsnips and cook until almost tender, adding a bit of broth to prevent vegetables sticking to the pan & collect any caramelization that may be happening.
Add the rest of the broth and the tomatoes, and bring to a boil.
Add the lentils, bring to a boil, then turn down the heat to simmer. Don’t panic when the lentils start breaking down – it’s their nature.
5-10 minutes before you want to serve, add the chard (baby or chopped leaves) and let it cook down a bit in the hot broth.
Season with salt, pepper, paprika, thyme, cayenne and some fresh lemon juice.

PS: Apologies for the terrible formatting of this blog. I’m still trying to work out the kinks. Suggestions appreciated! You’re talking to someone with no coding or web design experience, but plenty of general computer experience and a willingness to learn.


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