Vol. 16

 October 1, 2012

Happy October! I’ve been spending my extra time doing rain dances and praying that the cooler fall weather is not too far off now. Some of the crops are getting a bit stressed from this unrelenting heat and dryness, as are we I must say. I’ve been busy re-claiming the greenhouse from the weeds that took it over this summer. It will soon be full of onion starts and lots of delicious greens, I hope. We are still harvesting melons from the fields and the tomatoes keep comin’! I hope y’all are enjoying and sharing the food with friends and family.  This recipe is a favorite among my family and an excellent way to use up your greens.

Greek Meat Loaf with Mizuna and Feta Cheese

Preheat oven 375-400 degrees

2 lbs. ground meat (turkey, beef, or lamb)

2 eggs

½ c quick oats

1 large bunch mizuna

1 onion, chopped

2 cloves garlic, crushed

6 oz. Feta cheese

¾ c sun dried tomatoes

Oregano, basil salt, black pepper, crushed red pepper to taste

Garnish with fresh basil.

In a bowl, mix together meat, oats, and egg. Season with spices, salt, and pepper. In a skillet, sauté onion and garlic until translucent. Add mizuna and cook approx. 5 minutes until wilted. On a clean surface, pat out meat mixture into a square shape about ¾ inch think. In the center of the meat spread feta, sun dried tomatoes, and mizuna mixture. Fold meat over the filling and form into a loaf shape. Place meat loaf in an oiled baking dish and cook for about 1 hour or until done.

Note: You can substitute any green for mizuna, especially chard or kale.