Tag: chard

  • Spring CSA – Week 6

    This week we are planning to include the following produce in your CSA shares:

    • Rainbow Carrots, bunch
    • Rainbow Chard, bunch
    • Fennel
    • Red Butter Lettuce
    • Sweet Onions
    • Parsley
    • Cherry Tomatoes – Little Pond Farm
    • Strawberries
    • Tokyo Turnips, bunch

    Japanese Turnips with Maple Miso Butter – from yummly

    Ingredients
    • 4 tablespoons unsalted butter, softened to room temperature
    • 2 tablespoons mild white miso, such as shiro or chickpea* 
    • 3 pounds small Japanese turnips (aka Tokyo or Hakurei turnips) with their greens 
    • Salt and freshly ground pepper
    •  2 tablespoons maple syrup
    Directions
    1. Mix butter and miso.
    2. Cut turnips from their greens, leaving a bit of stem attached; then trim roots. Leave smallest turnips whole; cut larger turnips into halves or quarters. Slice greens (including stems) crosswise into 1-in. pieces.
    3. Put turnips in a 6- to 8-qt. pot and season with salt and pepper to taste. Heat over medium-high heat, covered (they should release quite a bit of liquid; if they’re on the dry side, add 1/4 to 1/2 cup water). Reduce heat to a simmer and cook 5 minutes more.
    4. Add turnip greens, cover, and cook until greens are just wilted, about 4 minutes. Uncover and cook until both greens and turnips are nearly tender, about 2 minutes.
    5. Stir in miso butter and maple syrup, then cook, uncovered and stirring often, over medium-high heat until everything is well incorporated, and greens and turnips are tender, 5 minutes. Transfer to a deep platter or large bowl and drizzle broth around turnips.

    Caramelized Pork Swiss Chard Wraps w/ Ginger Sesame Dressing – Little Kitchen. Big World

    Ingredients

    • 2 lbs pork shoulder
    • juice of 1 orange
    • juice of 1 lime
    • 2 tsp salt
    • 2 tsp paprika
    • 1 tsp chili powder
    • 1 tsp cumin
    • 2 garlic cloves
    • 1 small onion, cut into quarters
    • brown sugar
    • soy sauce
    • olive oil
      Ginger Dressing
    • 3 tbsp rice vinegar
    • 2 tbsp soy
    • 1 tbsp sriracha
    • 1 tbsp honey
    • 1 tsp sesame oil
    • 1 tsp grated ginger
    • 1 garlic clove grated
    • Swiss chard leaves (stems removed), red pepper slices, cucumber slices, matchstick carrots, sesame seeds, chili peppers for garnish

    Directions

    1. To make the pork, place the first 9 ingredients in a slow cooker and cook for 8-9 hours on the low setting. Once cooked, remove from the cooker and pull apart the pork. Heat a small skillet over medium high heat and place 1 tsp of olive oil into the pan. Place one cup of the pulled pork into the pan along with 2 tsp of brown sugar. Let it caramelize for 1 minute without stirring it. Add a dash of soy sauce and let it cook down for another 1-2 minutes. Remove from heat and set aside until ready to use. Repeat with the remaining pork.
    2. To make the dressing, add all the ingredients into a bowl and whisk to mix everything together. Set aside.
    3. To assemble the wraps, toss each cup of pork in 2 tbsp of the dressing. Place the pork on the swiss chard leaf and top with red pepper/carrots/cucumber and sprinkle sesame seeds on top. Add extra dressing if desired to the wrap. Roll up the wraps and serve with extra ginger sesame dressing.

    For my fellow vegans: I love to use rainbow chard as a wrap for hummus and sliced veggies; or try wrapping vermicelli noodles, sautéed mushrooms and shredded veggies like carrots, cabbage, turnips or radishes 🙂

    Sweet Roasted Carrots and Turnips – Southern Living

    Ingredients
    • 1 pound medium rainbow carrots, halved crosswise and lengthwise
    • 1 pound medium parsnips, quartered lengthwise
    • 1 tablespoon olive oil 
    • 1 teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 2 tablespoons butter, softened
    • 1 tablespoon finely chopped fresh flat-leaf parsley
    • 1 teaspoon fresh thyme leaves
    • 1 teaspoon finely chopped fresh sage
    Directions
    1. Preheat oven to 450°F. Toss together carrots, parsnips, oil, salt, and pepper on a large rimmed baking sheet. Bake until tender and browned, turning once halfway through cook time, 40 to 45 minutes.
    2. Meanwhile, stir together softened butter and herbs in a small bowl until combined. Chill until ready to serve.
    3. Toss together hot vegetables and herb butter on baking sheet. Transfer vegetable mixture to a platter.

  • Winter CSA – Week 9

    This week we’re planning to include the following produce in your CSA share, all from our farm!

    • Carrots, loose
    • Cabbage, green baby
    • Chard, Rainbow, bunch
    • Dill, bunch
    • Kohlrabi, with greens
    • Snow Peas
    • Lettuce, Red Leaf
    • Tokyo Turnips, loose
    • Murasaki Sweet Potatoes
    • Purple Kohlrabi @ FSO
    • Red Leaf Lettuce @ FSO

    We have lots of ingredients for a great stir-fry this week! Here’s a simple method for the veggies: Chop cabbage, kohlrabi and carrots. Stir-fry veggies and onion with a couple tablespoons oil of choice in a skillet or wok over medium heat. Stir frequently until veggies are slightly browned, 5-10 minutes. Add pieces of grated turmeric and garlic, snow peas and a generous splash of soy sauce (coconut aminos or tamari are yummy too). Stir for another minute or two. Enjoy over rice or noodles, garnish with sesame seeds and scallions, if you desire.

    Rosemary-Roasted Root Vegetables Agrodolce – from Food and Style

    Ingredients
    • 12 oz carrots
    • 12 oz beets (or use murasaki sweet potatoes from share)
    • 3 tablespoons white balsamic or champagne vinegar
    • 1 tablespoon honey (or cane syrup)
    • 3 tablespoons extra virgin olive oil
    • 2 tablespoons of coarsely chopped rosemary
    • 3/4 teaspoon fine sea salt
    • freshly ground black pepper to taste
    Directions
    1. Preheat oven to 375 ºF (245 ºC).
    2. Place the root vegetables in the roasting pan. Drizzle with the vinegar, honey and olive oil and sprinkle with the rosemary, salt and pepper. Toss well with your hands and spread the vegetables in a single layer. Cover tightly with aluminum foil and bake for 20 minutes until tender. Remove foil, toss the vegetables with wooden spoons and spread in a single layer. Return to oven, uncovered, and bake for another 20 to 25 minutes until golden-brown, tossing the vegetables once during that time. Serve piping hot!

    Don’t fear eating turnips raw!

    Their crunch is accompanied by a mild, earthy, bitter-sweet flavor; Shred or grate green cabbage, carrots, peeled Kohlrabi bulb, turnip roots, and dill, and toss lightly in equal parts oil & vinegar, salt & pepper. Garnish with scallions for a perfect, crunchy side dish! I also thinly slice turnip root to spruce up my salad toppings.

    Loving this warm weather! Have a great week, everyone!

  • Winter CSA – Week 6

    Our CSA Members will enjoy the following items in their farm shares this week:

    • Baby Carrots, bunch – no need to peel them; just wash and enjoy!
    • Arugula
    • Rainbow Chard, bunch
    • Dill, bunch
    • Snow Peas
    • Tokyo Turnips
    • Sweet Potato Yams, Fingerlings
    • Kale, Green Curly or Lacinato – Worden Farm
    • Celery – Worden Farm
    • Chard in the field
    • Bunches of Rainbow Chard displayed at a Farmer’s Market

    Health Benefits of Chard:

    This dietary staple is eaten raw in salads, and when cooked, the bitterness of the raw leaves is reduced, like most leafy bitter greens. The flavor is often compared to a subtle version of spinach. Chard is a huge source of the anti-oxidant beta-carotene, which has been linked to optimal eye health. Because it is packed with beneficial vitamins and minerals such as potassium, magnesium, iron, dietary fiber, and Vitamins A, C, K , E and B6, it has an outstanding list of health benefits, especially for our hair, blood and bones. Chard is easily one of my favorite greens!

    Lentil Soup with Turnips and Dill – The Sophisticated Caveman

    Ingredients

    • 2 tablespoons extra virgin olive oil
    • 1 onion diced
    • 2 carrots diced
    • 2 celery ribs diced
    • 4 ounces white mushrooms roughly chopped
    • 4 cloves garlic minced
    • 1 pound turnips peeled and cubed
    • 1.5 cups green lentils soaked, drained, and rinsed
    • 8 cups low sodium vegetable stock
    • 1 bay leaf
    • 6 sprigs thyme
    • 1/3 cup fresh dill plus more for serving
    • 2 cups baby spinach roughly chopped
    • 1/4 cup fresh lemon juice
    • fine sea salt and black pepper to taste

    Method

    • Heat the olive oil in a large heavy-bottomed pot over medium high heat.
    • Add the onion, carrot, and celery to the pot along with a small pinch of salt and cook until the onion is translucent, about 6-7 minutes.
    • Add the mushrooms and garlic and cook until the mushrooms release their liquid, about 3-4 minutes.
    • Add the lentils (soaked for two hours or overnight) and turnips, then pour in the vegetable stock. Add the bay leaf, thyme springs, dill, and sea salt and black pepper to taste. Bring to gentle boil.
    • Reduce the heat to low, cover the pot, and simmer until the lentils and turnips are tender, about 25-30 minutes.
    • Remove the bay leaf and thyme stems and stir in the spinach and lemon juice.
    • Carefully transfer about 2 cups of the soup to a blender. Purée it, and return it to the pot. Stir and cook for a few minutes until heated through.
    • Season the soup with more sea salt and pepper to taste. Garnish with fresh dill when serving.

    Indian Saag – recipe from allrecipes

    Saag is an Indian dish made with leafy vegetables, traditionally turnip or mustard greens, eaten with naan or rice, and topped with paneer or chicken.

    Ingredients

    • ½ C butter (vegans sub earth balance or coconut oil)
    • 2 tsp cumin seeds
    • 1 chile pepper, seeded and diced (optional red pepper flakes to your sp)
    • 2 cloves garlic
    • 2 TBSP grated turmeric, or ground powder
    • 1 bunch fresh turnip greens
    • 1 bunch chopped fresh spinach, kale or even chard!
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tsp salt

    Method

    1. In a large skillet or wok, melt butter over med-high heat and cook and stir cumin seed, chile pepper, garlic and turmeric until fragrant, about 2 minutes.
    2. Stir in the chopped greens a little at a time, adding stems and tougher leaves first. When all greens are thoroughly wilted, stir in the cumin, coriander, and salt. Cover and reduce heat. Simmer until greens are tender, about 10 minutes, adding water or broth as needed to keep the greens moist.