Week 9
Apparently we are the kind of friends who show up at your party just as you are about to finally have a chance to relax after all the people have left! Our friends decided to have a weekend party at their farm that started on Friday evening and ended with breakfast on Sunday. Lots of people swung by to hang out for a bit and many people camped by the creek. At least that is what I heard...we arrived a little late. I felt sheepish showing up midmorning on Sunday, but after we finished putting everything away after market on Saturday evening, we just didn't have it in us to drive down to Boisfort. We decided to get up extra early this morning to harvest, deliver and head south. In usual fashion, it took a little longer than we thought it would! Our friend Galilee, who some of you know from when she lived and farmed on Libby Road, was very gracious and welcoming and let us scavenge the breakfast left overs. Her place, which serves to both feed her family and is a small working farm that specializes in melons, is incredible. It has a creek running through it with a brightly painted row boat, rope swings, several foot bridges and little alcove sitting areas. It is such a beautiful combination of whimsy and perfectly straight weed free rows of veggies. I find inspiration in so many people's gardens. I think some people feel a little self conscious showing us their vegetable gardens, but really they shouldn't. I love all gardens and admire people who dedicate time to growing their own food. Anyway, I was glad we managed to squeeze in a visit, even a late one.
Galilee's melons look good and so do ours. It isn't really time to test one just yet, but I doubt we will be able to resist much longer. Besides, the weather this week looks like it might put the melons on fast forward. Hopefully nothing on the farm fast forwards to death!
All the garlic got pulled and hung last week. It is always a relief to have that done. Last fall we invested in a lifter bar for the tractor to assist in digging parsnips. It came in handy for the garlic as well. Usually we spend quite a bit of time hand forking it. It isn't much more than a welded steel rectangle with angled blade on the bottom. It attaches to the three point hitch on the back of the tractor. It is a simple tool that caused a giggle fit the first time we used it on parsnips because it made the job so easy!
Hope you all stay cool this week.
Lettuce
Carrots
Purple Bell Pepper
Cherry Tomatoes
Japanese Cucumber
Collards or Kale - There will be a choice until we run out of one or the other. This is the first picking off a new planting. These guys have lived a sheltered life under row cover and will be very tender. They will wilt in an instant so get them in the fridge quick!
Garlic
Cauliflower - Large Only
A CSA member shared this great hot weather recipe with me. It calls for swiss chard but I think it would be excellent with the collards.
Peanut Chicken Wraps
Showing posts with label Swiss Chard Recipe. Show all posts
Showing posts with label Swiss Chard Recipe. Show all posts
Sunday, July 30, 2017
Sunday, June 4, 2017
Week 1
What a difference a year makes. In my first post of last year, I commented that I felt as if the farm share should have started earlier. We had been bunching carrots for a few weeks and we had just started to pick zukes and cukes. I wrote that Kel and I had a hard time narrowing down what to put in your boxes. Well, this year is a different story. We sat at the kitchen table this morning staring at a list that said lettuce, chard and turnips and we sat in silence for a moment or two. In the end we came up with a good list. Some years the variety just comes a little slower than other years. The snap peas and carrots you may have been hoping for will just taste that much better next week!
As always, I spent a good chunk of my free time this winter looking through cookbooks. Kelly and I briefly stuck with a plan to each make a new recipe every week. I would recommend checking out A Modern Way to Cook and a Modern Way to Eat by Anna Jones if you need a little veggie inspiration. The recipes tend to be pretty straight forward and most are quick. I am including a link to one of her recipes below.
If you are unsure what something is/what to do with something please ask. We will do our best to give you ideas and often another farm share member will chime in as well.
Head Lettuce
Swiss Chard - Anna Jones has lots of chard recipes. Chard is veggie that I don't love on it's own but I have come to enjoy it when it is prepared right and we tossed it into a lot of things this spring when I grew tired of winter kale. The recipe for chard and black eyed peas is full of flavor.
Green Garlic - The entire thing can be eaten. It will be milder than cured garlic. It should be kept in a bag in your fridge until you are ready to eat it.
Salad Turnips - Erin, the produce manager at the West side Co-op, loves, loves, loves this soup. Although I haven't made it, her enthusiasm makes me believe that it has to be delicious. It is also, easy and uses both the greens and the turnips. It is an Alice Water's recipe.
Beets - We roasted some of these the other night and had them with a dollop of sour cream mixed with a little yogurt, lemon, lemon zest, green garlic and salt.
Herb Choice - Basil (limited), Cilantro, Dill
Cabbage - Large Only
Salad Mix - Large Only
Next Week Sneak Peak
Carrots
Scallions
Snap Peas
What a difference a year makes. In my first post of last year, I commented that I felt as if the farm share should have started earlier. We had been bunching carrots for a few weeks and we had just started to pick zukes and cukes. I wrote that Kel and I had a hard time narrowing down what to put in your boxes. Well, this year is a different story. We sat at the kitchen table this morning staring at a list that said lettuce, chard and turnips and we sat in silence for a moment or two. In the end we came up with a good list. Some years the variety just comes a little slower than other years. The snap peas and carrots you may have been hoping for will just taste that much better next week!
As always, I spent a good chunk of my free time this winter looking through cookbooks. Kelly and I briefly stuck with a plan to each make a new recipe every week. I would recommend checking out A Modern Way to Cook and a Modern Way to Eat by Anna Jones if you need a little veggie inspiration. The recipes tend to be pretty straight forward and most are quick. I am including a link to one of her recipes below.
If you are unsure what something is/what to do with something please ask. We will do our best to give you ideas and often another farm share member will chime in as well.
Head Lettuce
Swiss Chard - Anna Jones has lots of chard recipes. Chard is veggie that I don't love on it's own but I have come to enjoy it when it is prepared right and we tossed it into a lot of things this spring when I grew tired of winter kale. The recipe for chard and black eyed peas is full of flavor.
Green Garlic - The entire thing can be eaten. It will be milder than cured garlic. It should be kept in a bag in your fridge until you are ready to eat it.
Salad Turnips - Erin, the produce manager at the West side Co-op, loves, loves, loves this soup. Although I haven't made it, her enthusiasm makes me believe that it has to be delicious. It is also, easy and uses both the greens and the turnips. It is an Alice Water's recipe.
Beets - We roasted some of these the other night and had them with a dollop of sour cream mixed with a little yogurt, lemon, lemon zest, green garlic and salt.
Herb Choice - Basil (limited), Cilantro, Dill
Cabbage - Large Only
Salad Mix - Large Only
Next Week Sneak Peak
Carrots
Scallions
Snap Peas
Monday, July 15, 2013
Week 6
I saw my friend Melissa at Newaukum Valley Farm posted a picture of their first ripe slicing tomato and I also noticed that Puddleton Farm is selling tomatoes to the Co-op. Dang, I am jealous. I spent way too much time yesterday looking for a tomato at our place. We have a few handfuls of ripe cherries and few big tomatoes that are blushing. The good news is we have tomato ripening weather forecasted for the week. Hopefully there is a tomato sandwich in all our futures soon.
I am including a recipe for swiss chard fritters from the cookbook Jerusalum. I don't often make it to the library in the summer but since I had been on the waiting list for the book for a couple months I made an exception. It is a beautiful cookbook and I loved the stuff I made out it. We had the fritters with some home made falafel and grilled zucchini a couple weeks ago. I told Kelly that I had finally found a way to love swiss chard and he told me not to fool myself. He responded that what I really like is feta cheese. Perhaps, but I do think I made a discovery. The recipe has you boil the chard and while I don't normally boil vegetables it made the chard a lot milder and more spinach like which I preferred.
One thing you will notice you don't have in your box is garlic and unfortunately you will be noticing that all season. We lost our entire crop to a grey mold. Usually when we have a crop failure it isn't that noticeable because it may not affect all varieties or we have another planting that makes up for it. We only plant garlic once and we are always paranoid about disease. This year our paranoia was actually warranted. In addition to not having garlic and loosing money to labor it also means that we need to buy garlic seed this year. We try our hardest to insure success in the garden but if there is one thing I have learned is that there will always be good and bad in the garden no matter how hard we try. There are just too many factors we can't control. The first summer I farmed with Kelly I went home twice because I was so distraught that things weren't perfect. I have learned to live with a little imperfection and while both Kelly and I were very upset about the garlic we realized that all we can do is try to learn from it and focus on the rest of the garden and the rest of the garden looks good! We both apologize that your boxes will be garlic free this season.
However you choose to cook your vegetables I hope you have many delicious meals this week.
Lettuce - We are back to regular head lettuce this week. I am curious to know if you enjoyed the mini heads you had last week.
Carrots
Zucchini/Summer Squash Mix
Mixed Herb Bunch
Swiss Chard
Potatoes
Raspberries
Napa Cabbage - Small Only
Green Beans - Large Only - the first picking
Scallions - Large Only
Swiss Chard Fritters adapted from the cookbook Jerusalum
I considered not blending all the ingredients and adding a few chopped stems for texture but in the end I decided to just trust the authors. The one thing I did omit was grated nutmeg. Kelly and I both liked the herby green flavor these had.
Heat grill.
Slice the squash long ways into 1/4 inch slices.
Brush with oil and season with salt and pepper.
Grill until each piece has nice grill marks and is tender when pierced with a fork.
Remove from grill and cut into smaller pieces.
Toss with vinaigrette made from 2 parts olive oil, 1 part lemon juice and just a touch of dijon mustard. Garnish with some freshly chopped parsley, mint, dill or cilantro or a mix of herbs. A little feta cheese won't hurt this recipe either! Serve warm or at room temperature.
I saw my friend Melissa at Newaukum Valley Farm posted a picture of their first ripe slicing tomato and I also noticed that Puddleton Farm is selling tomatoes to the Co-op. Dang, I am jealous. I spent way too much time yesterday looking for a tomato at our place. We have a few handfuls of ripe cherries and few big tomatoes that are blushing. The good news is we have tomato ripening weather forecasted for the week. Hopefully there is a tomato sandwich in all our futures soon.
I am including a recipe for swiss chard fritters from the cookbook Jerusalum. I don't often make it to the library in the summer but since I had been on the waiting list for the book for a couple months I made an exception. It is a beautiful cookbook and I loved the stuff I made out it. We had the fritters with some home made falafel and grilled zucchini a couple weeks ago. I told Kelly that I had finally found a way to love swiss chard and he told me not to fool myself. He responded that what I really like is feta cheese. Perhaps, but I do think I made a discovery. The recipe has you boil the chard and while I don't normally boil vegetables it made the chard a lot milder and more spinach like which I preferred.
One thing you will notice you don't have in your box is garlic and unfortunately you will be noticing that all season. We lost our entire crop to a grey mold. Usually when we have a crop failure it isn't that noticeable because it may not affect all varieties or we have another planting that makes up for it. We only plant garlic once and we are always paranoid about disease. This year our paranoia was actually warranted. In addition to not having garlic and loosing money to labor it also means that we need to buy garlic seed this year. We try our hardest to insure success in the garden but if there is one thing I have learned is that there will always be good and bad in the garden no matter how hard we try. There are just too many factors we can't control. The first summer I farmed with Kelly I went home twice because I was so distraught that things weren't perfect. I have learned to live with a little imperfection and while both Kelly and I were very upset about the garlic we realized that all we can do is try to learn from it and focus on the rest of the garden and the rest of the garden looks good! We both apologize that your boxes will be garlic free this season.
However you choose to cook your vegetables I hope you have many delicious meals this week.
Lettuce - We are back to regular head lettuce this week. I am curious to know if you enjoyed the mini heads you had last week.
Carrots
Zucchini/Summer Squash Mix
Mixed Herb Bunch
Swiss Chard
Potatoes
Raspberries
Napa Cabbage - Small Only
Green Beans - Large Only - the first picking
Scallions - Large Only
Swiss Chard Fritters adapted from the cookbook Jerusalum
I considered not blending all the ingredients and adding a few chopped stems for texture but in the end I decided to just trust the authors. The one thing I did omit was grated nutmeg. Kelly and I both liked the herby green flavor these had.
1 bunch swiss chard leaves, stalks removed
Flat leaf parsley
Cilantro
Dill
1/2 tsp sugar
3 tbsp all-purpose flour
2 cloves garlic, crushed
2 eggs
3oz feta, crumbled
olive oil
Lemon wedges, for serving
Bring a pot of salted water to a boil, add chard and simmer for 5 minutes. Drain, let cool and then squeeze excess liquid from the chard.
Place chard and all other ingredients except the feta, olive oil and lemon in a food processor or immersion blender cup and blend. Fold the feta into the mixture.
Heat a tablespoon of olive oil in a large sauté pan over medium-high heat. Spoon a heaped tablespoon of the batter for each fritter. Press down gently on the fritter to flatten it. Cook for 1 to 2 minutes per side, until golden brown. Remove & keep warm while you fry the rest of the fritters in batches.
Serve warm, with lemon wedges.
Don't feel like making fritters. Any of your herbs would be good in the below salad.
Warm Grilled Zucchini/Summer Squash Salad
Heat grill.
Slice the squash long ways into 1/4 inch slices.
Brush with oil and season with salt and pepper.
Grill until each piece has nice grill marks and is tender when pierced with a fork.
Remove from grill and cut into smaller pieces.
Toss with vinaigrette made from 2 parts olive oil, 1 part lemon juice and just a touch of dijon mustard. Garnish with some freshly chopped parsley, mint, dill or cilantro or a mix of herbs. A little feta cheese won't hurt this recipe either! Serve warm or at room temperature.
Monday, August 6, 2012
Week 9
We hope you all are enjoying this amazing weather. I will admit it got a bit hot for us yesterday but having some heat in the evening for a change was fantastic. It is perfect weather for outdoor dining and for ripening tomatoes. Bring on the heat!
Tomatoes - There are cherries for everyone and hopefully some some slicers for the large shares and trade table.
Peppers - purple and green
Red Leaf Lettuce
Carrots
Cabbage
Kale or Chard - This week the small share receives kale and the large share receives chard. Next week it will be the reverse.
Garlic
Potatoes - Purple on the outside and the inside these potatoes are extra high in antioxidants.
Arugula - Large Only
Every year I want to give squash blossoms but there are not enough to go around. This year we are going to split it into two weeks. Next week, all larges and all our members who have sailed on Showtime will receive them. The following week everyone else will get some. I will include some recipes next week.
Chard and kale are interchangeable in the recipe below but for some reason we really love the poached egg with the kale. It might be that we just like kale a little more than chard. Both chard and kale make excellent additions to scrambled eggs, frittatas and quiches.
Kale or Chard with Poached Eggs
This is just as good for dinner as it is for breakfast. I usually serve it over polenta, grits or roasted potatoes. If you can part with any of your cherry tomatoes they would be awesome in this dish but I know they fall into the you can't eat just one category and they may be all gone by the time you go to cook a meal. A little chorizo is an excellent addition as well. Garlic and onion are just a starting point.
1-2 cloves chopped garlic
1/2 onion chopped
1 bunch kale or chard with stems removed if they are though or you don't care for them and roughly chopped
poached eggs
Saute the garlic and onion until soft. Add the kale or chard and cook until tender. Kale is sometimes a bit tougher than chard but your kale is tender and mild and this won't take long. Top with poached eggs and enjoy an easy tasty meal.
We hope you all are enjoying this amazing weather. I will admit it got a bit hot for us yesterday but having some heat in the evening for a change was fantastic. It is perfect weather for outdoor dining and for ripening tomatoes. Bring on the heat!
Tomatoes - There are cherries for everyone and hopefully some some slicers for the large shares and trade table.
Peppers - purple and green
Red Leaf Lettuce
Carrots
Cabbage
Kale or Chard - This week the small share receives kale and the large share receives chard. Next week it will be the reverse.
Garlic
Potatoes - Purple on the outside and the inside these potatoes are extra high in antioxidants.
Arugula - Large Only
Every year I want to give squash blossoms but there are not enough to go around. This year we are going to split it into two weeks. Next week, all larges and all our members who have sailed on Showtime will receive them. The following week everyone else will get some. I will include some recipes next week.
Chard and kale are interchangeable in the recipe below but for some reason we really love the poached egg with the kale. It might be that we just like kale a little more than chard. Both chard and kale make excellent additions to scrambled eggs, frittatas and quiches.
Kale or Chard with Poached Eggs
This is just as good for dinner as it is for breakfast. I usually serve it over polenta, grits or roasted potatoes. If you can part with any of your cherry tomatoes they would be awesome in this dish but I know they fall into the you can't eat just one category and they may be all gone by the time you go to cook a meal. A little chorizo is an excellent addition as well. Garlic and onion are just a starting point.
1-2 cloves chopped garlic
1/2 onion chopped
1 bunch kale or chard with stems removed if they are though or you don't care for them and roughly chopped
poached eggs
Saute the garlic and onion until soft. Add the kale or chard and cook until tender. Kale is sometimes a bit tougher than chard but your kale is tender and mild and this won't take long. Top with poached eggs and enjoy an easy tasty meal.
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