Rain! Glorious rain for our thirsty gardens! I ran and danced and harvested and weeded during the steady day-long rain of Monday. Last night’s rain produced a cool, sweet breeze for the harvest today. I couldn’t have asked for a better day to fill our share baskets full of the loveliness.
Here is the full list of what you will find this week:
- bok choy
- baby carrots (BE SURE to take the green tops off right away, or the carrots will lose their crunch)
- kale, lancinato
- swiss chard, ruby
- napa cabbage
- salad mix
- snow peas
- sugar snap peas
- herbal tussy mussy (mint, lavender, yarrow)
- Napa Cabbage and Sesame Slaw: http://www.treehugger.com/green-food/weekday-vegetarian-vegan-napa-cabbage-and-sesame-slaw.html
I LIVE on a version of this recipe throughout the summer. To make it a main course, I’ll throw some slivered almonds and/or grilled shrimp or chicken on top.
- Baby Bok Choy with Cashews: http://www.simplyrecipes.com/recipes/baby_bok_choy_with_cashews/
- Raw Tuscan Kale Salad: http://www.101cookbooks.com/archives/raw-tuscan-kale-salad-recipe.html
- A family favorite recipe, in honor of the gorgeous chard in your basket this week:Giant Crusty and Creamy White Beans w/Greens1/2 lb. medium or large dried white beans, cooked
3 T butter or olive oil
sea salt & pepper
1 onion, coarsely chopped
4 cloves garlic, chopped
7 big leaves chard, cut into wide ribbons and 1-2 stems cut into 1/2″ pieces
Freshly grated Parmesan
OPTIONAL: Add chopped sage from your share basket into the beans while cooking or sprinkle on top as garnish.
Heat butter/olive oil over medium-high heat in biggest skillet you’ve got. Add beans to pan in single layer (or do in 2 batches). Stir to coat with oil, then let sit long enough to brown on one side, about 3-4 minutes, before turning to brown the other side (another 3-4 minutes). The beans should be golden and a bit crunchy on the outside and soft and creamy on the inside. Add onion and garlic and cook 1-2 minutes, until onion softens. Stir in chard and cook until wilted. Remove from heat and season with salt and pepper. Drizzle with a bit of top-quality olive oil, and sprinkle with grated parmesan.
Serves 6-8 as a side dish, but the 4 of us eat it as a main dish.
It is possible to substitute canned beans, but it won’t be the same. You can’t get them crusty on the outside and creamy on the inside. If you cook them too long, they’ll turn to mush. So,instead, cook up the onion and garlic, push to side and add beans; cook until golden. Then add greens and cook until wilted.
Please remember to bring your baskets back when you come to pick up your shares!
Enjoy the harvest!