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Thursday, February 12, 2015

Chicken, Chard,and a New Baby

Tortuga Thursday 
In 2012, on the plains of Northern Arizona, two families joined forces and began the trials and tribulations of building a small family farm with nothing in the bank but love.

Garlic
It's only February, but things are coming back to life on the farm. We can't be too sure of the garlic yet. We do have several rows with tops popping out, some rows with a few, but there are other rows with no signs of anything except some grass. Not great news. It's time to dive in and do some weeding and pulling back mulch to check. That will happen over the course of the next couple of weeks. Which means...Frank and Brenda will be spending a few more days on the farm and less days at the Lazy JR RV Park in Tonto Basin.

There are a few more edibles in the greenhouse too. Chard is hardy. Onions are about
Greenhouse
ready. More greens are looking good. I'm a chard lover. Although I'm not crazy about kitchen time, I made a delicious chard and chicken skillet dish. Here's the recipe which I made up:

Add chard
CHICKEN THIGHS WITH CHARD
All done
Chop the red stems into one inch pieces and saute with minced garlic in olive oil. After  about five minutes, add boneless chicken breasts. Season with pepper and cumin. Cook until done. Add the green part of the chard. I tore it into pieces. Cover and simmer until done. The red chard gives the chicken great color!

Lance and Baby
AND Tortuga Flats has a new member of the family - Baby or Kitty - depending on what Sadi chooses to call her that day. When I arrived back at the farm, it was a Baby day. It's so much fun watching them play together. I neglected getting a picture. Maybe next time.

2 comments:

  1. Thanks for the chard recipe! I've had it seared and served under fish - this looks better. Best wishes with your garlic crop!

    ReplyDelete