Farm to Table
We are really enjoying the chard and beet greens and I thought I'd share my sautéed chard recipe. This also works great with beet greens (or any greens I'm sure).
Sautéed Chard
De-rib generous bunch of chard.
Chob rib into 1" pieces.
Cut chard leaves into 1/2" ribbons.
Heat 1/2 tbsp. butter in sauté pan.
Lightly sauté 2 tbsp. diced onions or scallions.
Add chard ribs & cook about 5 minutes, stirring frequently.
Add chard leaves and another 1/2 tbsp. more butter.
Add dash of sherry & lemon juice.
Sauté until leaves are wilted but still bright in color.
Add a large clove of minced garlic, salt & pepper to taste.
Cook very briefly & remove from heat.
Optional: Add tbsp. or two dijon mustard to sauce.
Adjust the sauce ingredient amounts to your taste. This is just an estimate as I usually eyeball it and taste and I go.
Spinning
I just finished spinning up 4 oz. of superwash merino that I hand painted. I'm making this into a 2-ply and it should turn out to be a heavy fingering weight. I really had to pack my bobbin full to get all the singles on one and it created a bit of a mess when I wound it off into a center pull ball for plying.
In the end I was able to get it untangled and wound just fine. I think I need to look into getting a jumbo flyer and large bobbins though.
Crafting in The Hive
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