Last Wednesday my buddy Jen and I plus Hiro and Tallulah headed out to Boggy Creek Farms. I can’t believe I have never been to this amazing farmers market. The other farmers markets I have been to in town are located in parking lots, this one was at the actual farm.
Not only was there lot’s of shopping you could also stroll through the grounds and look at the lovely gardens and even check out the chickens. I scored oodles of organic goodies like rack of lamb, summer squash, ground bison, chard, goat cheese and shallots. I thought I would show you what I made with all my purchases and share a few recipes.
With my chard I made polenta for the first time. Never again will I buy a ready made log of polenta now that I know how easy it is to make. I tweaked this recipe from Cooking Light.
Baked Cheese Polenta with Swiss Chard
2 bunches Swiss chard (about 1 1/2 pounds)
2 tablespoons water
1 3/4 cups water
1/2 teaspoon salt
1 (14 1/2-ounce) can vegetable broth
1 cup yellow cornmeal
1/2 cup (2 ounces) crumbled goat cheese
3 tablespoons grated fresh Parmesan cheese
1/4 cup reduced-fat sour cream
Preheat oven to 400°.
Wash chard. I had to wash mine really well as it still had a lot of dirt. Next chop chard or cut it up with kitchen scissors. Dice your shallot. In a skillet pour enough olive oil to coat. Saute for about 1 minute. Add 2 tablespoons of water, cover and cook 5 minutes-ish or until chard is wilted.
To prepare polenta, place 1 3/4 cups water, salt, and broth into a large saucepan. Gradually add the cornmeal, stirring constantly with a whisk. Bring to a boil; reduce heat to medium, and cook 8 minutes, stirring constantly. Add cheeses, stirring constantly with a whisk. Spoon half the polenta into a 2-quart baking dish coated with cooking spray, spreading evenly. Top with the chard mixture. Spoon sour cream over chard, spreading evenly. Quickly add remaining polenta, spreading evenly.
Bake at 400° for 20 minutes. Let stand 5 minutes.
Summer Squash and Soyrizo Bake
3 summer squash
1 tablespoon water
1/2 pkg soyrizo
1/4 cup chopped green onion
1/2 shallot minced
2 cups-ish bread crumbs
1/2 cup fat-free sour cream
1 cup shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 350 (I cooked mine covered with foil at 400 at the same time as the polenta)
Combine squash and water in a large microwave-safe bowl. Microwave at HIGH 6 minutes or until tender. Drain well.
Saute shallot in cooking spray until clear.
Combine everything in a bowl and stir well. Put in a small casserole dish coated with cooking spray.
Sprinkle the top with extra breadcrumbs and bake at 350.
I didn’t get to take a picture of the grilled bison burgers we made or the lamb, but take my word for it they were delish. I am patiently waiting for our own private backyard garden to start producing. We have had a few tomatoes, there is a tiny purple eggplant on it’s way and for the first time it looks like we might have corn! I’ll keep you posted.
Let me know if you try either of the recipes!