Stuffed Italian Swiss Chard Rolls with Tomatoes

15 oz ricotta cheese, well drained 1 egg 1/2 cup grated Parmigiano Reggiano cheese Salt to taste 2 tablespoons chopped parsley 8 large whole Swiss chard leaves with stems, 1 small onion, diced 2 tablespoons extra virgin olive oil 1 cup finely chopped tomatoes of any kind Preheat the oven to 350°F.

Combine the ricotta cheese, … More Stuffed Italian Swiss Chard Rolls with Tomatoes

Corn! – Aug 19th

There’s corn in your share again (gasp)! We grow corn, apparently! While ears may be a dime a dozen out in the hot-summered Midwest, overflowing the fields, farm stands, and produce departments, in our mild Whidbey clime (with its notorious “June-uarys and Fog-usts”) it’s a total crapshoot whether a corn crop will mature or not. … More Corn! – Aug 19th

Fresh Green bean, Corn, and Tomato Summer Salad

Coarse salt; 3 ears corn, husks and silk removed; 1  pounds green bean, stem ends snapped off; 3 cloves garlic, peeled and gently smashed; 4 tablespoons extra-virgin olive oil; 3 tablespoons red-wine vinegar; 1/2 small red onion, peeled and thinly sliced; 2 1/2 cups of mixed heirloom tomatoes, chopped In a large pot of boiling … More Fresh Green bean, Corn, and Tomato Summer Salad