For tomatoes:
Tomato pie
For Kale:
Winter Vegetable Hash (using summer squash instead of acorn)
OR
Kale smoothie
For Lemon thyme:
Baked Chicken with Lemon Thyme Wine Sauce
| 4 Boneless chicken breasts 1 Cup dry white wine 2 Tablespoons butter 2 Tablespoons olive oil 1/2 Small onion, chopped 1 Teaspoon garlic, minced 1/8 Teaspoon white pepper | 1/4 Cup cream or half & half 1 Tablespoon flour 1 Tablespoon fresh lemon thyme, or 1 Teaspoon dried 1/2 Cup Swiss cheese, grated (optional) 8 Lemon thyme sprigs, 2-3" in length Salt to taste |
| Preheat oven to 375F. Pierce chicken breasts with fork and arrange in a baking dish. Add wine and marinate for 10 minutes. Sauté onions and garlic in butter and olive oil until transparent. Remove the onion and garlic with a slotted spoon and set them aside, along with the seasoned oil. In a blender, thoroughly blend the wine, pepper, cream, flour, and lemon thyme, adding onions and garlic. Brown the chicken in the seasoned oil over a medium-high heat for about 8 minutes, turning once. Return chicken to baking dish and add the blended sauce. Cover and bake for 10 minutes. Remove the cover and cook an additional 15 minutes. (Optional: add Swiss cheese during last 5 minutes of cooking.) Garnish with sprigs of lemon thyme. Serves four. DEAN PAILLER, THE FLOWERY BRANCH SEED CO. | |
Thyme Biscuits
| 2 Cups flour 1 Tablespoon baking powder 1 Tablespoon sugar 1 Teaspoon salt | 8 Tablespoons butter 3/4 Cup buttermilk 1 Whole egg, beaten 2 Tablespoons fresh thyme, chopped |
| Preheat oven to 425F. Sift together dry ingredients. Cut butter into mixture, but do not overwork. Stir inmilk, egg, and thyme. Turn dough onto floured bread board. Knead a dozen times. Roll dough into golf-ball-size balls. Bake on an ungreased cookie sheet for 12-14 minutes, until done. Serve hot. Yield: 12-16 biscuits. RON ZIMMERMAN, THE HERB FARM | |
| 2 Cups water 1/2 Teaspoon fresh lemon thyme leaves 1/2 Teaspoon honey | |
| Bring water to a boil and remove from the heat. Add thyme leaves and steep for 5 minutes. Strain into cups and add honey. Relax and enjoy. | |
For beets and turnips:
Smoky root vegetable gratin (use beets instead of parsnips) dry the ancho chiles for 10-12 hours ahead of time.
Groceries:
Shitake mushrooms
yukon gold potatoes
eggs (boo - hens didn't lay enough this week)
butter
cheese (guyere and parmesan and fresh mozzarella and others)
lunch food
fruit
