We have just finished picking for our first week. The Tuesday and Friday boxes have the same contents and amounts. We were pretty proud of the diversity and bulk for our first week.
Hope everyone has tried and enjoyed the salad dressing recipes. Someone mentioned that they were not sure how to use Swiss Chard. I am including a couple of recipes in this blog.
Next weeks box should be pretty similar. We are hoping the peas start coming along. The plants grew huge, but took a while to get some peas on the vines.
I am getting ready for a board meeting at Little River. We are hosting several other alternative school teachers, from around the country, that are on the National Coalition for Alternative Community Schools, board. They will be eating plenty of fresh veggies.
Here are two chard recipes I found at Cooks.com. Play around with these basic ideas and see what you get. Have fun! If anyone has suggestions or recipes, pass them on!
| SWISS CHARD OR SPINACH PIE | |
2 1/4 lbs. Swiss chard or 2 1/2 lbs. spinach 6 eggs 2 1/2 or 3 dry onions, sliced, sauteed in 1/4 c. olive oil until soft 2 bunches green onions, chopped 1 1/2 lb. feta cheese, crumbled 1/4 c. Parmesan cheese 1 tsp. white pepper 1/2 tsp. dill (optional) 1 lb. filo 3 squares butter, melted 1/4 c. olive oil Mix oil and melted butter together after butter has cooled. Clean and wash Swiss chard or spinach, drain, dry completely. Chop Swiss chard or spinach, green onions, put in large mixing bowl with the sauteed onions. Add crumbled cheese, Parmesan, add slightly beaten eggs to mixture, white pepper and dill. Mix well. Grease an 11 1/2 x 17 1/2 inch baking pan with butter and oil mixture. Add 6 pastry sheets on bottom of greased pan, spread each with the oil and butter mixture, sprinkle with the Swiss chard or spinach mixture alternating the pastry sheets and spinach or Swiss chard mixture. Cover with 6 individually buttered sheets. Pour the remaining butter and oil on top. Bake at 350 degrees for 1 hour. Cool and cut in squares. | |
| PASTA WITH BITTER GREENS AND CHICK - PEAS | |
12 oz. pasta (bow ties or ziti) 2 tbsp. olive oil 1 sm. onion, finely chopped 1 garlic clove, minced 1/4 tsp. red pepper flakes 1 carrot, finely chopped 2 tbsp. Italian parsley, minced 1/4 c. tomato paste 1 (15 oz.) can chick peas, drained 1 lb. assorted bitter greens, such as arugula, Swiss chard, or kale, coarsely chopped Salt and freshly ground pepper Freshly grated Parmesan cheese Cook pasta according to directions. Heat the oil in a large skillet. Add the onion, garlic, pepper flakes, carrot, and parsley. Saute for 3 to 4 minutes until tender. Add the tomato paste, chick peas, greens, and 1 cup of water. Add the tomato paste, chick peas, greens, and 1 cup of water. Toss well; cover and simmer 3 to 4 minutes, stirring frequently, until greens are wilted. Season with salt and pepper to taste. Add pasta and toss well. Yield: 4 servings. | |
One of the best cookbooks I have found to use in partnership with the bounty of a diverse CSA is "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert. To quote the title page: "Commissioned by Mennonite Central Committee to promote the understanding of how the food choices we make affect our lives and the lives of those who produce the food". It is chock full of unfussy but delicious recipes.
ReplyDeleteWe've never been beet eaters until last year, when I cooked this recipe many times. We'll transform those elegant early beets in this week's box into this dish tonight.
Whole Beet Skillet
4-6 medium beets with greens
1-2 Tbsp butter
1-2 Tbsp lemon juice
1-2 tsp ginger root, peeled & minced
1-2 tsp honey if desired
Cut greens off of beets, leaving 1" of stem. Cover beets with water, bring to a boil and simmer until tender, 15-30 min. Drain & rinse with cool water. When cool enough to handle, slip off the skins with your fingers and slice.
Meanwhile chop stems in 1 inch pieces and saute in butter until tender.
Chop greens and add to stems, sautéing until bright green & tender.
Add sliced beets, lemon juice, ginger & honey. Heat through.
Serve immediately, and see if your opinion of beets is changed forever.
This first week's box was gorgeous. What a fabulous head of romaine! We ate the asparagus first thing, and enjoyed every bit.