FOR SALE AT LOCAL FARMERS MARKETS
Just coming in at local markets: wild garlic onions
Vegetables: arugula, Asian greens, beets, broccoli, cabbage, carrots, celery, chard, collards, endive, escarole, herbs, Jerusalem artichokes, kale, leeks, lettuce, mushrooms, mustard greens, Napa cabbage, peanuts, popcorn, radicchio, radishes, rutabaga, spinach, spring onions, sweet potatoes, tomatoes, turnips, winter squash
From local reports
Blake Duckworth is just finishing his first full year of production at Ten Oaks Farm in Carroll County’s small community of Draketown. Duckworth is enjoying life as a farmer after almost two decades in the pharmaceutical industry.
With a plan to establish a real farm-to-table operation, Duckworth went to culinary school and trained at Blackberry Farm in Walland, Tennessee. Culinary credentials acquired, he bought 55 acres of land that had been in agricultural production since the late 1800s.
“Right now, I’m farming a 12-acre field and have a homestead garden closer to the house. The field has very rich black dirt, not Georgia clay, that’s unusual for the county. It’s always been a very fertile piece of farmland,” said Duckworth.
He’s put in a number of fall vegetables including mustard greens, collards, green onions, kale, arugula, savoy cabbage, Napa cabbage, green cabbage and broccoli.
He’s also growing Swiss chard although the chard’s been a bit of a challenge. “I seeded it with spinach and the [November] frost hit us hard. With farming, it’s always a battle,” he said.
The mild flavor of Swiss chard makes it a nice alternative for customers who don’t like the strong flavors of other winter greens like collards and kale. Duckworth is growing a colorful variety of Swiss chard called “Rainbow” with red, yellow and pink stems sporting dark green leaves. “I love the colors, and in watching people’s buying habits, I see that they love anything that has vibrant color. Purple mustard greens will sell faster than plain green ones, and I can’t tell a difference in taste,” he said.
Duckworth brings his produce to the Sweet Apple Farmers Market and sells off the farm to individuals. He plans to offer a community supported agriculture program, as well. With 100 chickens on the farm, fresh eggs are one of his biggest sellers.
His plans also include adding a hoop house to the farm, which will allow him to grow greens like Swiss chard and lettuce in a more controlled way.
When his customers ask what to do with Swiss chard, Duckworth recommends a quick saute. “I like to heat up a little olive oil and add some really fine chopped onion. Saute that, then add the Swiss chard with a little chicken stock and a few tablespoons of wine. As soon as the chard wilts, the dish is ready. You don’t want to overcook the colorful chard stems because the color will start bleeding.”
Pan Roasted Black Bass with Swiss Chard Ragu
This recipe comes from Executive Chef Richard Lee of Davio’s Northern Italian Steakhouse – Atlanta. It’s a dish similar in style to those on the Davio’s menu and may be offered as a special.
2 bunches Swiss chard (about 1 1/2 pounds total)
2 tablespoons extra virgin olive oil, divided
4 cloves garlic, sliced
2 shallots, minced
1 onion, diced into 1/4-inch cubes
4 cups vegetable stock
1 pound fingerling potatoes
1 tablespoon chopped parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
4 (6-ounce) black bass fillets, skin on
Rinse chard well. Roughly chop stems and set aside. Roughly chop leaves and set aside separately.
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add garlic, shallots and onions and cook until softened. Add chard stems and cook, stirring occasionally, until stems are tender, about 5 minutes.
While mixture is cooking, peel potatoes and cut into 1/2-inch dice. Add potatoes to skillet when chard stems are tender. Add stock and leaves, reduce heat to low and simmer until mixture has almost completely evaporated and potatoes are tender, about 30 minutes. Add parsley, salt and pepper and keep warm.
Make small slits just through the skin of the bass so it will not curl when cooked.
In a large skillet, heat remaining tablespoon olive oil over medium heat. Sear fillets, skin side down. Do not crowd pan. If necessary, cook in batches. Cook fillets until fish is just about cooked through. This will ensure a crisp skin. Turn the fillet and finish cooking.
When ready to serve, divide Swiss chard mixture between four serving plates. Gently top Swiss chard with black bass fillet, skin side up. Serve immediately. Serves: 4
Per serving: 385 calories (percent of calories from fat, 27), 47 grams protein, 31 grams carbohydrates, 4 grams fiber, 13 grams fat (2 grams saturated), 70 milligrams cholesterol, 673 milligrams sodium.
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