The Farm Report from Turkey Hill

Tomato Varieties we have for sale this season. 98% are heirlooms.

some are our very own.

Turmeric Cake

This recipe is adapted from a traditional Lebanese dessert. Its lovely dense texture, gentle turmeric flavor, and subtle sweetness make it just plain perfect for a teatime snack, or you can serve it with whipped cream after dinner.

1 ½ cups semolina flour

½ cup unbleached all-purpose flour

2-inch knob of turmeric, peeled and very finely grated

1 ½ tsp baking powder

1 cup sugar

1 scant cup whole milk

1 stick, plus 1 tbsp butter, melted and cooled slightly

2 heaping tbsp pine nuts

Preheat oven to 350 degrees F. Grease and flour a 9-inch round cake pan.

Sift together flours, turmeric and baking powder. There will be lots of turmeric crumbs that don’t want to go through the sifter. Use your fingers to rub as much as you can through the mesh, taking care to brush the turmeric bits off the bottom of the sifter, and then discard the rest. Set mixture aside.

In the bowl of an electric mixer, stir milk and sugar together. Add flour mixture and butter and beat at medium speed for 5 minutes. (Really.)

Pour into prepared pan, smooth the top and then sprinkle with pine nuts. Bake for 25 minutes, or until a wooden pick inserted in the center comes out dry. Cool on a wire rack. Enjoy!

Split Pea Soup with Chard

Adapted from Vegetable Soups by Deborah Madison

2 cups yellow split peas, rinsed and soaked for at least 1 hour

2 bay leaves

3 cloves

salt and pepper

4 tablespoons of butter

1 large onion, chopped finely

¼ cup minced cilantro stems

1 ½ tsp ground turmeric (or try finely grated fresh)

1 tsp ground cardamom

½ tsp ground cinnamon

pinch of hot red pepper flakes

25 oz can of coconut milk (not low-fat)

juice of 1 lime

3 tbsp chopped cilantro leaves

1 large bunch of chard, leaves rinsed and chopped, stems removed and saved for a stir-fry later

Cooked rice

Wilt chopped chard leaves in a medium-hot skillet and set aside.

Fill a pot with 2 quarts of water, drained split peas, bay leaves, cloves, and 1 ½ tsp of salt. Bring to a boil, then lower heat to a simmer and cook, partially covered while you move on to the next step.

Melt butter in a medium skillet over medium heat and add onion and cilantro stems. Cook, stirring often, until onion starts to color and soften (about 10 mins). Add spices and ½ cup water from the simmering peas and cook until the water is gone. Add the onion to the simmering peas and continue cooking until both are very soft—about 1 hour. Remove the bay leaves and cloves, then puree.

Return soup to the stove, add coconut milk and lime juice, then season to taste with salt and pepper. Stir in the chard leaves and cilantro and serve over rice, with yogurt if you like.

Recipe provided by Sarah Keith

Chard with Lemon and Olive Oil

This delicious and easy recipe serves 2, but easily doubles to serve 4. I like to make this with the larger, exuberant amounts of lemon and garlic. Use the smaller amounts for a subtler flavor. Adapted from a recipe in Outstanding in the Field by Jim Denevan

1 bunch of chard

4 tablespoons of extra-virgin olive oil, divided

Sea Salt

1-2 garlic cloves, or ½ of a garlic pearl, minced

1-2 tablespoons fresh lemon juice

Freshly ground black pepper

Wash the chard. Remove the stems and chop them into a small dice. Coarsely chop the leaves and set them aside.

Heat 1 tablespoon of the olive oil in a heavy-bottomed skillet over medium-low heat. Add the chopped chard stems and a pinch of salt. Cook, stirring occasionally, until the stems are nearly tender, about 8 minutes. Push the stems to one side of the pan and add the garlic to the other side. Cook until fragrant but not brown—about 1 minute. Stir to combine the garlic and chard stems. Add the chopped leaves and season with a bit of salt. Stir in a splash of water and cook until the leaves are tender and wilted.

In a small bowl, whisk together the lemon juice and remaining 3 tablespoons of olive oil with a pinch of salt and some pepper.

Remove the pan from the heat and pour the dressing on top. Stir to combine and season as needed. Serve hot and enjoy!

Thanks to Sarah Keith for finding this recipe.