Comments on: Bittersweet

By: Bittersweet and Nutty Mustard Greens | Eatwell Farm Bittersweet and Nutty Mustard Greens | Eatwell Farm… Food for the Body and Soul

Wed, 18 Jan 2012 08:02:26 +0000

[...] adapted from straightfromthefarm.net [...]

By: Melissa

Melissa — Thu, 13 Jan 2011 17:26:54 +0000

I just made this and am eating it. I didn’t have pine nuts or soy sauce. I used hoison sauce and sesame oil. Anyway… it’s DELICIOUS. I don’t usually enjoy eating my greens but I do it because I get them delivered from local farms. I’m a changed woman. Thanks so much for posting!

By: Deconstructed Pear Salad « Straight from the Farm

Deconstructed Pear Salad « Straight from the Farm — Wed, 16 Dec 2009 16:26:04 +0000

[...] Cake Creamy Cauliflower Garlic Soup Cranberry Vanilla Coffee Cake with White Chocolate Ganache Bittersweet & Nutty Greens Mixed Fried Potatoes Roasted Pumpkin & Dark Chocolate Bread [...]

By: dianabauman

dianabauman — Sun, 17 May 2009 03:02:23 +0000

I’m so glad to have run into your blog! I just picked up some fresh mustard greens from the farmers market today and am excited to give this recipe a try! I still have a few fuji apples from storage
Thanks again and I look forward to following your blog,

Diana

By: Apple Rhubarb Jam « Straight from the Farm

Apple Rhubarb Jam « Straight from the Farm — Tue, 11 Nov 2008 12:34:16 +0000

[...] of touch with the seasons here this year. Rather than dishing out recipes for winter squash and mustard greens and warm spiced desserts like I was this time last year, I keep coming up with these last few throw [...]

By: Jennie

Jennie — Sun, 28 Oct 2007 23:27:34 +0000

Sounds divine, Ro! Thank you so much for sharing! I’ll have to give this one a try with the swiss chard I got from the farm just today.

By: Ro

Ro — Sun, 28 Oct 2007 12:47:50 +0000

Swiss Chard and Lentils

Pick 12 to 15 stalks of Swiss Chard. Wash and cut into 3rds, place in a 5 quart pan and add about 3 cups of water. Bring to a boil, then add 1 and 1/2 cups of brown lentils.
Lower heat to simmer and cook partially covered until lentil are done but not mushy.
To serve, ladle out lentils and chard into a soup bowl and pour on the best olive oil
you can afford. Add salt and plenty of freshly ground pepper.
This recipe is my grandfather’s who came to this country from Italy around 1905.

By: Jennie

Jennie — Wed, 24 Oct 2007 12:26:57 +0000

Thanks, titus2woman! Always nice to hear from you.

By: titus2woman

titus2woman — Wed, 24 Oct 2007 10:51:28 +0000

I love your blog~what a great visit today! So glad I clicked over from the front page! (((((HUGS))))) sandi

By: Jennie

Jennie — Tue, 23 Oct 2007 11:21:59 +0000

Robbyn – I’m glad to be of help. I have to say that I never was a “greens gal” but this year I’ve been embracing them more after learning so much about the way they’re grown and their nutrient contents. Anyone who’s interested in getting a little healthier should be all over greens. Hopefully I’ll develop the craving you have soon enough.