Market Locations and Hours
Recipe of the Month
Hot Swiss Chard Artichoke Dip Recipe
Makes about 3 cups
My version of the popular spinach artichoke dip is cooked on the stovetop instead of in the oven and uses chopped fresh Swiss chard leaves and stalks in place of frozen spinach, along with plenty of onion and garlic for extra flavor. It tastes even better if you make it a day ahead and reheat it just before serving, either in the microwave or on the stovetop (you might need to add a splash of milk when reheating on the stove). You can use reduced-fat cream cheese and mayonnaise, as well as low-fat sour cream, if desired.
1/4 cup olive oil
1 cup finely chopped onion (about 5 ounces)
4 to 6 cloves garlic, minced
1 bunch Swiss chard (about 12 ounces), leaves and stalks separated and both chopped into small pieces
1 14-ounce can artichoke hearts (packed in water), drained and rinsed, chopped into small pieces
4 ounces cream cheese (half of an 8-ounce package), softened
1/2 cup sour cream
1/4 cup mayonnaise
1½ cups finely grated Pecorino Romano (or parmesan) cheese (about 4 ounces)
2 teaspoons Worcestershire sauce
Salt and pepper to taste
Chopped scallions or chives for garnish (optional)
Heat the olive oil in a large pot. Add onion and chopped Swiss chard stalks and cook, stirring frequently, until soft, about 5 to 7 minutes. Add garlic and cook, stirring frequently, 2 minutes; do not let garlic brown.
Stir Swiss chard leaves and chopped artichoke hearts into onion mixture. Cover and cook, stirring occasionally, until chard is tender, about 5 minutes. (Remove lid for last few minutes of cooking if there is liquid in the pot.)
Stir cream cheese, sour cream, mayonnaise, Romano cheese and Worcestershire sauce into Swiss chard mixture and cook 10 to 15 minutes, stirring occasionally, until dip is hot and thick. Add salt and pepper to taste.
Serve warm, garnished with plenty of chopped scallions or chives, if desired.
BACK AT DUPONT MAY 7th!
The Strawberries are flowering! We're excited to be back at Dupont in less than 2 weeks, and bring some tasty spring goodies with us!
Its Spring on the farm! Its nice to get back into the soil. Its a crazy time of year when so much is changing so quickly, yet in a familiar way. Spring flowers are popping up, we're tilling fields and transplanting all the time. Onions are in, potatoes go in today, and our spring tunnels are bursting with produce. We have new apprentices arriving every day on the farm, look for new apprentice profiles coming soon! They all seem really great and its always fun to have new blood and see the farm through a new set of eyes. It really helps you appreciate the awesome beauty surrounding us every day.
Happy St Patrick's Day!!! We will have lots of greens at our Dupont Market this weekend so come on down to stock up for your Sunday night dinner! Spinach Dip? Cheesy Chard Dip? Kale, lemon, Parmesan salad? St Patricks Day's never been so delicious- and healthy!
It's MARCH! With the warm temperatures we've had, it is really starting to feel like the beginning of planting season. We're not quite ready to put seeds in the ground, but the greenhouse is filling up with bright green transplants. Our preparations to start field work are feeling more and more urgent. We are still harvesting from our tunnels for markets. This weekend we will have plenty of beautiful spinach, greens, as well as our normal line up of root crops. If you're looking for crunch to add to salads, try our sweet white turnips, and slightly spicy watermelon radishes. Be Well!
It's a lovely warm winter day to harvest here at NMF. We are harvesting kale, chard, and herbs from our new high tunnel. We also started our onions! It's exciting to think in a few months those little guys will be going out to the field and a few months later arrive at market! Our market WILL BE OPEN THIS INAUGURATION WEEKEND
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Everything Starts as a Seed
Jim and Moie Crawford started organic farming in 1972, on rented land, with a little experience, and practically no money. Over the course of 40 years, New Morning Farm grew from a small operation, selling vegetables out of the back of a pick-up truck, to a farm of over 95 acres with several thriving markets in Washington, D.C.