Oakdale Farms is one of the many vendors that displays its produce at the weekly Barrington Farmers’ Market on Saturday mornings at the “White Church” on County Road.
“The sixth-generation working vegetable and horticulture farm practices safe and environmentally friendly farming, committed to Integrated Pest Management (IPM) on 150 acres and 10 greenhouses for years," said Lisa Browning, farmers’ market manager.
In 2010, the farm started transitioning to certified organic herbs and vegetables, she said. The Pray family continues their heritage in Rehoboth, Mass., and also farm in Seekonk, Dighton and East Providence.
Here’s a recipe from the farmers’ market newsletter using one of their products, Swiss chard.
Swiss Chard with Caramelized Onions and Pine Nuts
2 tablespoons pine nuts
1 tablespoon extra-virgin olive oil
1 large onion, coarsely chopped
1 bunch Swiss chard, about a pound, washed, leaves and stalks separated
2 tablespoons balsamic vinegar
1 cup raisins
1/4 teaspoon salt
ground black pepper to taste
Toast the pine nuts until golden brown, set aside to cool.
In a large deep skillet or a dutch oven heat the oil over medium-low heat, add the onions and cook them until golden brown and very soft, stirring from time to time, for about 10 minutes.
While the onions are cooking, cut the chard stalks into strips 2 inches long by 1/4 inch wide and tear the leaves into 2-inch pieces.
Add the chard stalks and raisins to the onions and cook them until the stalks are tender, about 10 to 15 minutes. Stir occasionally while the stalks are cooking. Once tender add the leaves and vinegar, toss all about to coat the leaves with the oil, and cook about 5 minutes or until the leaves are wilted and tender. Season with salt and pepper, transfer to a serving dish and top with the reserved pine nuts.