PRODUCER:: Osprey Hill Farm

LOCATION:: Acme, WA [25 miles from AF+K]

PRODUCTS:: Vegetables, Berries, Chicken, Turkey + Eggs

OUR FAVORITES:: So many different peppers!, garlic, ground chicken

Geoff and Anna Martin, together with their three kids, have been farming 15 acres of land in the Acme Valley since 2005.  Their farm is a an excellent model of balanced, sustainable farming practices and seeks to build healthy soil, preserve wildlife habitats, raise livestock with care and, in the end, leave the land in better shape than they found it. Read more about the Martin’s philosophy here.




1 round Bitter Baker Pie Dough
1 bunch Local Swiss chard
2 tbsp Olive Oil
1 Local Onion, diced
Salt + Pepper
1/4 cup Chopped Fresh Local Dill
4oz Samish Bay Cheese Gouda, shredded
1/2 cup Fresh Breeze Organic Milk
1/4 cup grated Golden Glen Creamery Parmesan Cheese
1 Pasture Raised Egg, lightly beaten

Roll out the dough into a 1/8” thick round on a floured surface. Fit into a tart pan and trim to fit. [Use a shallow pie plate if you don’t have a tart pan] Prick the dough at the bottom a few times with a fork; refrigerate 30 minutes.

Preheat the oven to 350F.

Place the refrigerated, dough-lined pan on a baking sheet. Line the dough with foil and fill with pie weights or dried beans or rice. Bake until the edges are just lightly golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is lightly golden all over, about 15 to 20 minutes more. Transfer to a rack to cool completely.

For the filling: Remove the stems from the chard and cut into 1/4” dice. Thinly slice the leaves. Heat the olive oil in a large skillet over medium-high heat. Add the onion and chard stems, season with salt and pepper and cook, stirring occasionally, until the onion is soft and just beginning to brown, about 10 minutes. Add the dill and cook just 30 second more. Add the chard leaves and cook, stirring, until wilted, about 4 minutes. Remove from the heat and stir in 3/4 tsp salt and pepper to taste. Let the filling cool then place in a colander and squeeze out as much liquid as possible.

Transfer the filling to a food processor; pulse until coarsely chopped [or chop by hand]. Transfer the mixture to a bowl and stir in the shredded gouda, milk, parmesan and egg. Pour into the pre-baked crust and bake until set, 45 to 50 minutes. Serve warm or at room temperature.

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