June is coming to an end fast and soon tomatoes, cuke and zucchini will take over the CSA! So let’s appreciate all these great greens we are getting now.
The rain has slowed down the veggies a little (about 10 days). The peas and mulberries are so close … but just too small or not ripe enough to give this week … so next week (pray for some sunshine!).
This weeks CSA contains:
Swiss Chard: Swiss chard is not only one of the most popular vegetables along the Mediterranean (and in Wisconsin!) but it is one of the most nutritious vegetables around and ranks second only to spinach following whfoods.org’s analysis of the total nutrient-richness of the World’s Healthiest vegetables. We think of swiss chard as the “summer” spinach here in Wisconsin. Since we can’t grow spinach in summer so swiss chard is the next best green! Use the leaves in salads, add to pasta dishes, in any recipe that calls for greens, swiss chard can be added. Take the stem out and use the leaves for best results.
Fast and Easy Swiss Chard
Prep and Cook Time: 15 minutes
- 1 lb Swiss chard, chopped
- 1 medium clove Chopped Garlic
- 1 tsp fresh lemon juice
- 3 TBS extra virgin olive oil
- salt and black pepper to taste
- 6 kalamata olives
- 1/2 cup feta cheese
- 1 tsp soy sauce
- Add cooked pasta too!
- Chop garlic and saute in olive oil.
- Add swiss chard and saute for about 5 minutes until limp. Then add the rest of the ingredients for a great, fast meal!
- Additional ingredients: onions, tomatoes, pasta, peppers, etc. Be Creative!
Linguini with Chard and Bok Choy
This recipe make enough for 5-6 people.
Greens: Swiss chard (take the stem out) and bok choy (use the whole plant)
2 boxes of Linguini
5 cloves garlic peeled and chopped
1 big pinch red pepper flakes
About a cup of Romano cheese (or whatever grated cheese you have)
Wash, drain and chop your greens, set aside. Put up the water for pasta and salt. Prepare pasta according to package directions.
Meanwhile, heat a large pan on med/high heat. When it’s hot, add enough oil to coat the pan. Add the garlic and saute for a minute, until you can really smell it. Add the pepper flakes and then the greens. Allow to sweat down, not disturbing them too often, but tossing occasionally so that every leaf gets wilted.
Drain your pasta, but reserve a cup or two of pasta water – you may not need any, but better safe than sorry.
Put the pasta pot back on the stove and pour the greens/garlic mixture into the pasta pot. Put on a low heat and add the pasta back in. Toss to combine. If it seems really dry, add some of the pasta water, a little at a time. I found that the greens gave off enough water that I didn’t need any, but use your own judgement. Add the cheese and toss until the cheese gets a little creamy. Serve immediately. Salt and pepper to taste. recipe courtesy of colormepink.com.
Green Garlic with Scapes: Add to any dish for a vibrant garlic flavor! Use the bulb for sauteing and the stem for pesto! Don’t forget you can use the bulb all the way up the stem and some have a curly garlic scape at the top that can be added to pesto too!
Here are 5 recipes for garlic scapes from mnn.com
- Cannellini Bean Dip with Garlic Scapes – A can of beans, some Parmesan cheese, garlic scapes and a few other ingredients come together to make a dip that can be used for veggies or spread on crackers and topped with grape tomatoes.
- Grilled Garlic Scape and Kale Pizza - Pizza on cooked on the grill is topped with mozzarella, tomatoes, garlic scapes and kale.
- Garlic Scape Carbonara – Traditional carbonara, a pasta dish with egg and bacon, gets garlicky with the addition of garlic scapes.
- New Potatoes with Garlic Scapes – A crispy, garlicky potato side dish recipe. Yum
A salad every day keeps the doctor away!
Don’t forget about the basil, dill, cilantro, and edible flowers you received in your CSA! These herbs are a great addition to a salad!
Picture of my container garden below.