Last week’s share was just delicious! And I am salivating for this week’s share, but also for the Wine and Cheese tasting event/farm tour that Eckerton is having next Monday. Last time I went to one of these, I came home absolutely STUFFED full of delicious cheeses and other homemade appetizers (like peppers stuffed with mushrooms) plus fantastic homemade breads. YUM! See, that is enough to keep me dreaming of cows and goats and yeast for the next week.
This last week, our family’s bellies were filled with lots of fresh and delicious greens, spinach, broccoli rabe, leeks, and bok choy, as well as some butterball potatoes. On our meal plan was chicken stir-fry, Potato Leek Soup that kept us happy all week long, and Spinach Smoothies. We have yet to use the broccoli rabe, but, I will use that for a lunch one day soon.
As for our cheese share, I used the Buttercup Brie to make these delicious Chicken and Brie Pockets. The rustic wholegrain loaf of bread has been used as a side for my salad each day. What great additions to our produce boxes!
Going to the farm to pick up Week #11 was quite the adventure, as I brought our little Toyota and it pretty much got stuck in the mud. If it wasn’t for the downhill on the way back from the barn, I would have been in real trouble. :0) But, the box filled with chard, turnips, radishes, arugula, and carrots (which were devoured 3 minutes after entering the house) was absolutely worth it!
In honor of this week and another share of rainbow chard, I have put together a few great ideas for using your CSA’s share of rainbow chard. Filled with tons of vitamins A, C, and K as well as a bunch of fiber, chard is one of the healthiest veggies around, so eat up!
1. Rainbow Chard and Roasted Garlic (a variation of Garlicky Smoked Rainbow Chard from Eckerton)
My personal favorite is simple and we eat it often as a side. It pairs great with potatoes in our family, but then again, we are potato lovers, so everything pairs perfectly with it.
– Slice the stalks of the chard and saute with pre-roasted garlic and a bit of EVOO. Add in the chopped leaves and continue to saute until wilted.
2. Make chard chips using the same recipe as kale chips. Easy peasy and a great snack for everyone!
3. Make quiche. I am a newly converted quiche girl (and H is a big fan too!). Chard is delicious in this dish. What isn’t good in quiche?
4. Replace the spinach in a smoothie with chard. Chard can have a somewhat bitter taste, but mixed in with the fruits and milk, the taste is not so pungent. AND it packs in the nutrients.
5. Salads! Heck, it is just a green like the rest of them, so throw it in a salad.
6. Use chard in soup. Just chop up the leaves and throw it in. Again, it goes with the whole philosophy of the “CSA stew”.
Here are some ideas that I have yet to try, but can’t wait to!
8. Rainbow Chard Stuffed Portobello Mushrooms (maybe I will have to get the mushroom share next week)
9. Rainbow Chard Veggie Burgers – I am ALWAYS down for a good veggie burger!
What are some of your favorite ways to use rainbow chard?