URBAN FARM PARTY! Coral Tree Farms, an urban farm off of Requeza Ave in the heart of Encinitas. If you have not heard of it you are not alone, but trust me when I tell you there is an amazing farm with a even more amazing farmer right under your nose.
 This Saturday they are having an open house and you are invited!
The party and tasting event, with tastings from Stone Brewing Company, Haggo’s Organic Taco, and Vignette Cupcakes. As well as cooking demonstrations from yours truely.
This event is a fundraiser to help pay for an unexpected requirement from the water district.

I am planning on making a couple of fun recipes to showcase some of the wonderful produce from the farm. 

Swiss Chard with Leeks and Golden Raisins
Serves 4
2 tbsp          Olive oil

2 tbsp          Leeks, green removes and whites sliced thin

6 cups         Swiss Chard, soaked, tough separated- (stems chopped into small pieces and leaves coarsely chopped)
¼ cup          Water
1 tbsp           Honey
1 tbsp          Golden Raisins
Salt and pepper to taste
Heat oil in a large sauté pan over medium heat and add leeks; cook till translucent. Add water and chard stems. Cover and reduce heat to low, cook for 5 minutes. Remove cover and add chard leaves and season with salt and pepper ;cook for 5 to 7 minutes over medium heat or until chard just starts to become tender. Add honey and raisin; stir and cover.
Cook for 2 to 3 minutes or until chard is tender and raisins plump.
Taste for seasoning and serve.

Pickled Beets and Spring Garlic
Makes 3 Pint Jars
12 small to medium             Beets, tops and tips removed
2 tbsp                                    White wine vinegar
2 tbsp                                    Olive oil
Salt and pepper
1/3 cup                         Spring garlic*, sliced thin
3 cups                          White wine vinegar
1/3 cup                         Sugar
1 tsp                              Kosher salt
1 tbsp                            Pickling spice, divided
Preheat oven to 400 degrees.
Place beets, vinegar, olive oil and salt and pepper onto a large sheet of aluminum foil. Fold into a foil pouch and place onto a cookie sheet; roast in the oven for 40 minutes. Cool completely, rub off skins from the roasted beets and slice thinly.
Sterilize preserving jars and lids.
Arrange, in 1-quart jars, alternating layers of beets and spring garlic. And add ½ teaspoon pickling spice in each jar.
In a small sauce pot combine kosher salt, white wine vinegar, sugar, and remaining pickling spice; bring to a boil and cook till sugar and salt are dissolved. Stirring occasionally.
Divide vinegar mixture into jars and filling to within ½ inch of rim.
Top with covers and twist to seal.
In a large pot cover jars with water and allowing 1 to 2 inches of water to cover jars (you may need to add extra water for this). Bring liquid to a boil and gently boil for 10 to 15 minutes.
After processing, remove jars and set them upright on a towel to cool 12 to 24 hours. Do not retighten bands. Once jars are cool, test each one for a seal by pressing the center of the lid. The lid should not flex up and down (if it does, immediately refrigerate or reprocess with a new lid for the full length of time).
Label, and store jars in a cool (50° – 70° F/10° – 20°C), dry, dark place for up to one year. After opening, refrigerate, and use within 1 month.
For additional information on canning go to eatingwell.com/go/canning
*If you do not have spring garlic substitute with spring onions or leeks sliced and 3 whole cloves garlic