we spent all of saturday in the garden and finishing up our blueberry “patch.” eight total blueberry bushes and they are all producing. i don’t know why picking and eating blueberries from my own backyard makes them taste so much more delicious than all the others but they do.
we also weeded and cleared out the spring garden for summer plants. tomatoes, peppers, melons are all planted and ready to grow. and, of course, if we are outside the chickens have free time. their new favorite spots are the gravel driveway. they run straight for it when we open their run door. dust baths for all.
the handsome husband on his beloved tractor. i don’t think he coordinated his orange shirt with the tractor but i totally would not be surprised if he did. that is how he rolls.
blanche spent most of an hour rolling in the dirt.
corralling the ladies back inside. who needs a television when you have chickens?! i remember when we were reading all about chickens before taking the plunge and someone wrote that. i laughed and didn’t understand how chickens would provide endless entertainment. but they do. they are no housewives of new jersey, but they are quite the local entertainment.
in our spring garden we grew swiss chard for the first time. it did pretty well and this was the last bit. the leaves are absolutely gorgeous. bold pinks and lime greens. i couldn’t get enough. the husband finally said at one point, “okay. we all get it. you like the colors in the leaves.” ha!
i whipped up a swiss chard frittata that is definitely a repeat recipe.
4 large eggs (from our backyard)
4 large egg whites
1/4 cup grated swiss cheese
1/2 bunch (6 1/2 cups) swiss chard, washed well (from our garden)
1 large white onion (2 cups), sliced thin (i used several small white onions from our garden)
2 tsp butter
salt and fresh pepper to taste
the recipe instructions:
1- preheat oven to 400 degrees.
2- in a medium bowl combine eggs, egg whites, cheese and a pinch of salt and pepper. set aside.
3- separate the stems from the leaves of the swiss chard. slice the leaves up into thin ribbons.
4- heat a skillet on low heat; melt 1 tsp of the butter and add the onions. slowly cook the onions, stirring occasionally until the onions become translucent, about 10 minutes. bring the heat up to medium and cook until the onions caramelizes. set the onions aside.
5- in a 10-inch skillet add remaining 1tsp butter and add the chard stems. cook about 3-4 minutes. add the chard leaves and cook until wilted.
6- reduce heat to low; pour egg mixture into the skillet and add caramelized onions. mix well to blend. on low heat cook until the edges set, about 6-8 minutes. once the bottom and eggs set, place in the oven and back until completely set through, about 4-5 minutes.
7- remove from the oven. cut into wedges and serve. i served the frittata with roasted potatoes from our garden. major yum!
the nutritional information for the frittata:
fat: 5.5 grams
protein: 12.3 grams
fiber: 4.9 grams
sodium: 446 mg (without salt)