Vegetables, Grunkern and Eggs<\/b>
<\/b>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
3 eggs<\/p>\n
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<\/p>\n
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<\/a><\/div>\nWe 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<\/a> at the farm. Last I heard there were still openings.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading What to Do With Your Share—Week 5<\/span>