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Valley Bounty: Swiss Chard

6/20/2019

By Noah Baustin - Daily Hampshire Gazette - June 14, 2019

The Swiss Chard harvest recently began on Bardwell Farm in Hatfield. It was nearly three weeks later than usual. “Last year, we had a nice warm start to the season where crops were on-time or early. This season, we’re coming in with conditions that have been colder and wetter,” said Harrison Bardwell, who owns the farm.

“Being a beginning farmer, I’m still learning a lot of the aspects of how to deal with different weather conditions year to year,” Bardwell explained... read more

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Rosemary Parmesan Popcorn

6/17/2019

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When we grow herbs sometimes we have so much we just can't use it all. You're all ready using rosemary in your soups and roasted potatoes, why not enjoy it in your popcorn too!

INGREDIENTS

1 cup popcorn kernels
1 cup and 2 tbsp of good olive oil, divided
5 sprigs of fresh rosemary sprigs
1/2 cup parmesan cheese
Sea salt to taste

DIRECTIONS

Combine the oil and rosemary in a small, heavy saucepan. Cook the oil over a low heat for five minutes, and then remove the pan from the heat. Allow the oil to cool for at least fifteen minutes.

Add the popcorn kernels and remaining oil to a large, heavy pot with a lid. Cook until the kernels begin to pop, then shake the pot in thirty second intervals to prevent any burning. Once the kernels have stopped popping, add parmesan, sea salt and rosemary oil to the pot. Shake or stir to combine, and season more, if needed.

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Valley Bounty: Swiss Chard

Rosemary Parmesan Popcorn

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