People Powered Machines

This company specializes in push mowers and compost bins, and is owned by a fellow teacher in Massachusetts. Check it out.

Michael Pollen: "Why Bother?"

Here is a link to a recent article by Michael Pollen, highlighting the benefits of modern day "victory gardens".
http://www.nytimes.com/2008/04/20/magazine/20wwln-lede-t.html?ex=1366516800&en=4c931d0a068a2a1a&ei=5124&partner=permalink&exprod=permalink

May dinner: Potatoes, chard, and fresh eggs

Today I've been sorting through my end of winter and early spring vegetables and I've come up with a good use for potatoes, eggs, and swiss chard. My recipe for swiss chard tart with potato crust comes from Stonewall Kitchen's cookbook "Harvest". (I highly recommend this one as it is organized by season, and the recipes are delicious and simple.) The recipe makes two tarts--good for two dinners for two. If you want to save one for another day, cook them both in the oven, and store the second one in the fridge to reheat for dinner later in the week. I didn’t have luck freezing mine.

Swiss Chard Tart with a Potato Crust

1 ½ lbs Swiss chard, stems trimmed and leaves washed and coarsely chopped
¼ c. plus 2 Tbs. olive oil
1 garlic clove, thinly sliced
Salt and pepper
2 large potatoes
3 tsp. chopped fresh thyme
1 heaping c. freshly grated Parmesan cheese
2 large eggs
2 c. ricotta

1. In large skillet, heat oil over medium heat. Cook chard and garlic (half first, then the other half), stirring frequently. Season with salt and pepper. Cook for 10 minutes, stirring until the chard is just tender. Blot excess liquid with a paper towel and let cool.

2. To make the crust, slice the potatoes very thinly. Create a thin layer of the potato slices on the bottom and the sides of two pie plates, slightly overlapping them to make a solid “crust”. Drizzle 2 Tbs. of oil over each crust, swirling the pan slightly so the oil drips to the bottom. Sprinkle each crust with ½ tsp. thyme, some salt and pepper, and a heaping ¼ c. of Parmesan.

3. Preheat oven to 400 degrees. Whisk eggs in a large bowl and whisk in the ricotta, the remaining 2 tsp. thyme, and the remaining ½ c. Parmesan. Season with salt and pepper. Add the cooled sautéed chard and mix well. Divide the filling between the two crusts and press down lightly.

4. Bake the tart for 20 minutes. Reduce heat to 350 degrees and bake for another 10 minutes. The potato curst should turn brown and crisp, and the filling should feel solid and firm when gently touched. Let cool about 5 minutes.

New Haven Green

I'm moving to New Haven in June and am hoping to find ways to eat locally. I'm armed with my Michael Pollan and Barbara Kingsolver books, but wonder how a city dweller such as myself will fare. I am starting this blog to challenge myself to buy and grow local foods, and to hopefully hear from other people out there who are interested in becoming locavores, too. I've tracked down three farmers markets in New Haven. The nearest CSA is filled (lots of locavores in New Haven), so we'll see what I can do with container gardening and the farmers markets.