Island Grown Agricultural NetworkFood & Farms in San Juan County
  • July 24, 2012 Posted on Recipes, Comments Off

    Swiss Chard with Raisins and Pine Nuts

    ½ lb Swiss chard, washed, with thick stems removed and chopped ¼ cup raisins ¼ cup pine nuts olive oil salt and pepper balsamic vinegar, to taste Cook the stems of chard in a small amount of water until just tender.  Saute the pine nuts in a heavy pan until slightly brown (this goes fast!).  Remove pine nuts from pan.  Chop chard leaves and saute in olive oil until just tender.  Add the pine nuts and raisins.  Season to taste with salt, pepper, and a drizzle of balsamic vinegar. (Recipe from The Orchard)

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  • July 21, 2012 Posted on Market News,Recipes, Comments Off

    Herbed Chevre with Crostini

    Ingredients: 8 oz. mild Quail Croft chevre (fresh goat cheese), crumbled 2 tbsp. Bountiful Herbs Farm Herbes de Provence 1 tsp. pepper flakes 1 tbsp. cracked peppercorns 3/4 to 1 cup virgin olive oil 1 Bakery San Juan Giovanni baguette Herb mixture:  Prepare in a glass bowl or serving dish to accent the colors and layering.  Begin layering one third of crumbled chevre, then one third each of Herbes de Provence, garlic, pepper flakes, and cracked peppercorns.  Continue with three layers or until all ingredients are utilized.  Pour oil to just below the surface level. Though delicious when ...

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