What’s in the box?
Green peppers, Swiss chard, blackberries, tomatoes, lettuce, onions, garlic.
- The peppers are hanging thick on many of our pepper plants – but they sure are slow to change colour! So rather than wait for them to turn red, orange, yellow … we’ll pick some green peppers this week.
- Swiss chard is a beautiful & delicious leafy green – but not that well-known. The stems come in a rainbow of colours – white, red, pink, yellow & orange. The wrinkled leaves can hold a lot of dirt & grit so they may need several washings. The simplest way to prepare them is to just wilt them in the saute pan then season with oil, butter and salt & pepper, and enjoy.
I have included several simple recipes using Swiss chard below.
- After a pleasant & warm weekend, we had an amazing pick of blackberries today. Enjoy a larger taste of these sweet & tart berries in your share this week. Store them in the fridge uncovered and eat them within a day or two.
- We’re finally picking some larger beefsteak tomatoes along with the cherry types. Tomato sandwiches anyone? Find all sizes of tomatoes in the box this week.
- Lettuce, onions & garlic continue to be a part of the share again this week.
Quinoa with Swiss chard, garlic & tomatoes
- 1 cup quinoa
- 2 tablespoons extra virgin olive oil
- 1 cup Swiss chard stems, finely chopped (about 4-6 stalks)
- 1 shallot, minced
- 2 medium size tomatoes diced
- 3 cloves garlic, minced
- 2 cups Swiss chard leaves, roughly chopped
- freshly grated Parmesan cheese
- Cook quinoa according to package instructions. Set aside on a serving platter.
- In a large saute pan over medium heat, warm the olive oil.
- Saute the Swiss chard stems and shallots until soft, about 3-4 minutes. Add the tomatoes and saute until they have lost their firmness.
- Add the garlic and Swiss chard leaves and continue to saute until the leaves have softened.
- Remove from heat and slide on top of the cooked quinoa and serve with freshly grated Parmesan cheese on top. (recipe from myhalalkitchen.com)
Swiss Chard stalk Hummus
Bring a small pot of water to a boil. Add 2 cups chopped chard stalks and boil for 5-10 min.
Drain well, squeezing out any excess water, and add the stalks to a food processor, along with 2 cloves of garlic, 1/4 cup tahini, 1/2 tsp salt and juice of one lemon. Pulse continuously until dip is slightly chunky. Serve with a generous swirl of oil on top and sprinkle a handful of chopped parsley if desired.
Some newer plantings of vegetables including beans, cabbages, Swiss chard …
… carrots, lettuce, spinach, Chinese cabbages, bok choy.