I’ve been reading a book by Michael Ableman entitled Field of Plenty: A Farmer’s Journey to the Frontiers of American Agriculture. It is a fine read by a man who has devoted his life to small farms in our country. I’m enticed to read page after page of his prose—his stories of farms that have survived the storms of development and corporatization of food supplies. He strives to demonstrate by these stories that “farming is not just some lowly form of drudgery, but that it is an art and craft and an honorable profession. . .that good food is more than just about the confluence of technique and fertile soil, that it is the result of men and women who love their land, and who bring great passion to working with it.” This is the new agrarian movement he sees sweeping the country. How I wish more of this movement would find a foothold on the beautiful agriculture lands here on Kauai. Sigh. Seems like a wish that is just a whisper on the trade winds, lost in the shortsightedness that is so-called progress here.
SPANISH CHARD SQUARES
vegetable oil to coat baking pan
one package of spanish rice
one bunch of swiss chard
two beaten eggs
one cup shredded monterey jack cheese
one cup shredded cheddar cheese
freshly ground pepper
Preheat oven to 375 and oil 8 inch square baking pan. Cook rice according to directions. Steam chard until soft and drain well. Chop chard well and put into bowl. Add the eggs, cheeses, cooked rice and pepper. Mix thoroughly. Put mixture into baking pan and spread evenly. Bake until firm, about 20 minutes. Remove and cool for another 20 minutes. Cut into 16 squares and serve with salsa for dipping.