The chard and sprouting broccoli are peaking right now. It is a pleasure to work with vegetables like these when they are at their best. And with the Walla Walla sweet onions bulbing up, it is a great time of year to be a farmer and eater.
With the hens laying well, we have many a meal where eggs and vegetables go together. A nice addition to such a dish is a whole grain. We were gifted some grunkern by our 2015 apprentice Semra. It is a gluten-free way to have a hearty meal. Use whatever veggies you have.
Vegetables, Grunkern and Eggs
5 large chard leaves
2 medium onions
2 garlic scapes
2 tbsp olive oil
2 tbsp balsalmic vinegar
1/4 cup liuid (water, stock, wine or brine)
2 to 3 cups cooked grunkern or grain of choice
Chop chard stems, onions and garlic scapes. Saute in olive oil for 5 minutes
Chop chard leaves, add vinegar and liquid. Saute until leaves begin to wilt, push to outside of pan.
Add grunkern, heat to add light crispiness, push to outside
Add 3 eggs, let harden to fried egg consistency, mix all contents of pan
We suggest garnishing the dish with some Fair Share Farm ferments. Speaking of ferments, I will be teaching a class for the Kansas City Food Circle this Saturday at the farm. Last I heard there were still openings.