FARM TO TABLE: RECIPES FROM INDIAN RIDGE

28 Jun FARM TO TABLE: RECIPES FROM INDIAN RIDGE

Editor’s note: For those who may not have known the story, we introduced Indian Ridge Farm & Bakery a few weeks ago with the first recipe from Barclay Daryani, co-owner. You can say “hi” to Barclay and husband Tony every Friday at the Indian Ridge stand at the Telluride Farmers Market. You can join their CSA farm, which now feeds 65 families, online. And if you don’t let any grass grow, you may get lucky and be able to attend the next farm fresh dinner the couple is hosting at Indian Ridge on Saturday, July 28. Dinner and tour start at 6 p.m. Cost, $75/person. Call 970-327-4762 to reserve a place.

Rainbow chard with raisins, pine nuts, and Serrano ham
(Adapted from Thomas Keller’s Ad hoc at home)

Ingredients

2 Tbs toasted pine nuts
Salt
4 to 5 pounds chard
¼ cup canola oil
2 Tbs finely chopped garlic
1 oz. thinly sliced Serrano ham, cut crosswise into 1/4 –inch strips (pancetta, prosciutto, or bacon would work too)
2 Tbs soaked raisins (golden is what the recipe calls for but any type will work)
Pepper

Preparation:

Separate the chard leaves from the stalks and cut the leaves into thirds.  Cut the stalks on the diagonal into 1-inch slices until you have 2 cups total.  Add chard stems to a boiling pot of water and blanch for 4 minutes.  Drain and set aside.

Pour 1.5 Tbs of the canola oil into two large sauté pans.  Put half the garlic in one pan and half in the other.  After the garlic is softened but not colored, add ¼ of the chard leaves to the pans and cook until the chard wilts to half its original volume, 3 to 5 minutes.  Add the remaining chard and cook until it, too, is wilted.

Saute the ham in a little oil until it’s crisps.  Add the pine nuts, raisins, chard stems, and chard greens.  Toss and heat through.  Season with salt and pepper.