Tag Archives: Chard

Eating from the Farmstand Locavore Bag (Week of September 25th – September 29th)

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1 Bunch Green Chard (Pesticide Free from Hydroponic Farm – Greens on the Gro, Palmetto FL)
Sautéed Red Cabbage with Onions and Smoked Sausage
Chard & Red Cabbage Gratin

1 Avocado (FL)
Blackened Jalapeño and Avocado Dipping Sauce
Medjool Date, Avocado, and Kiwi Salsa on Sea Scallops

1/4 lb Jalapeno Pepper (CA)
Blackened Jalapeño and Avocado Dipping Sauce
Medjool Date, Avocado, and Kiwi Salsa on Sea Scallops

1 Jumbo Yellow Onion (CA)
Sautéed Red Cabbage with Onions and Smoked Sausage
Medjool Date, Avocado, and Kiwi Salsa on Sea Scallops. Willing to bet the yellow onion this week will make a great replacement for the red in this recipe.
Chard & Red Cabbage Gratin

1 Head Red Cabbage (WI)
Sautéed Red Cabbage with Onions and Smoked Sausage
Chard & Red Cabbage Gratin

1/2 Pint Kiwi Berries (OR)
Medjool Date, Avocado, and Kiwi Salsa on Sea Scallops. Save the step of peeling kiwi in this recipe by using this week’s kiwi berries. No need to peel them. Just slice and enjoy.

Creamy KiwiBerry Sauce
2 cups KiwiBerry puree
2 cups sour cream
1 tsp. melon or other fruit liqueur
1 tbsp. honey
slivered orange zest for topping

Mix all ingredients except orange zest.
For Baked Fish: Top with sauce when fish starts to flake. Garnish with orange zest.
For Grilled Fish: Top with sauce when fish is ready to eat. Top with orange zest.

1/2 lb Medjool Dates (CA)
Medjool Date, Avocado, and Kiwi Salsa on Sea Scallops

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Eating from the Farmstand Locavore Bag (Weekof August 28th – September 1st)

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-1 Pint Eagle Pass Okra – My Mother’s Garden, Wimauma FL
Okra-Carrot Curry

-1/2 lb Longan – A great summertime treat from Florida. Chill fruit. Then crack the shell to reveal the jelly-like sweet flesh. Eat the flesh and be careful to discard the dark pit in the center.

-1 lb Carrots
Okra-Carrot Curry
Carrot ‘Dogs’.
The liquid smoke in this recipe can be substituted for salt or smoked paprika.

-1/2 lb Portobello Mushroom
This recipe calls for shiitake mushrooms but we think the ports this week should do just fine.
Green Chard and Mushroom Tacos
Portobello Burgers.
Try this week’s chard and sweet onion in place of the recommended spinach and red onion. Skip the hydrogenated mayo (ick) and add your own favorite topping.

-1 Jumbo Sweet Onion
Green Chard and Mushroom Taco
Sweet Onion Relish.
Cut recipe in half for one onion.

-1 lb Flame Seedless Grapes
Chill or freeze and enjoy a thirst quenching, refreshingly sweet, summertime treat.

-1 Bunch Green Chard
Green Chard and Mushroom Taco

SICILIAN STYLE WILTED CHARD
Ingredients:
1 large bunch chard
1/2 cup pine nuts
1 small onion (use with this week’s onion)
1/4 cup olive oil
1/4 cup golden raisins
HOW:
Wash chard thoroughly and drain. Chop stalks away from leaves and reserve for another use (add to soup). Chop leaves coarsely. Toast pine nuts in an iron pan until fragrant, about 2 minutes, then salt and set aside to cool. Meanwhile, sauté 1 finely chopped onion in olive oil until soft, then add raisins and 1/4 cup water. Cover and simmer 3 minutes. Add chard leaves and cook another minute or so, season with s&p, sprinkle with toasted pine nuts and serve.
Source: Food Truth 2012

Eating from the Farmstand Locavore Bag April 17th – April 19th

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ImageWe try to mix and match recipes so you have ideas for the entire bag.  The items often play well together so be creative.  If a recipe calls for a scallion consider trying the bunching onion, a red beet could possibly be substituted for gold.  Greens are often interchangeable too.  Recipes may not call for specific items but that doesn’t mean something tasty shouldn’tbe added.  The goal is to enjoy your Farmstand Locavore Bag and get the most out of all it has to offer.  

– 1 lb peaches.  Peaches will be small as this is the beginning of the season. (King Farm)

 Rosemary Infused Frozen Beach Bellini

Peach Pie:

Ingredients – 1 cup sucanat, 1/3 cup whole wheat flour, 1 tsp cinnamon, 4 cups fresh peaches, 2 Tbsp butter, frozen wheat pie crust (with a “lid”).  Directions – Combine all the filling ingredients in a medium bowl.  Gently stir to coat.  Place into the bottom of the pie crust.  Top and crimp the edges.  Bake at 400 degrees for 45 mins.  Source: Vintage Remedies

Eggplant and Peach Caponata

Fried Eggplant with Peach Salsa

– 1 lb Japanese Eggplant (King Farm)

Grilled Fennel, Leeks, and Eggplant with Garlic-Miso Sauce

Eggplant and Peach Caponata

Fried Eggplant with Peach Salsa

– 5 Squash Blossoms (King Farm)

A Variety of Recipe Options

– 1 Bunch Swiss Chard (King Farm)

Chard Tart

Creamed Chard and Spring Onion

Swiss Chard with Golden Beets

– Bunching Onions 5 per bunch (King Farm) aka Spring Onion

Spring Onion and Pea Soup

Creamed Chard and Spring Onion

– 1 Gold Beet (King Farm)

Golden and Crimson Beet Salad with Oranges, Feta and Fennel

Brown Sugar Glazed Gold Beets

Swiss Chard with Gold Beets

– 1 Fennel (King Farm)

Golden and Crimson Beet Salad with Oranges, Feta and Fennel

Grilled Fennel, Leeks, and Eggplant with Garlic-Miso Sauce

Eggplant and Peach Caponata

Locavore Bag February 28th – March 1st

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Mix, Match and Enjoy.   Here are a few recipe suggestions for this week’s Locavore Bag:

-1 Sweet Onion with Top (King)

Caramelized Onion Jam

-Fresh Salsa

-1 Large Heirloom Tomato (King)

-Fresh Salsa

-Roasted Tomato Soup

-4 Squash Blossom (King)

– 5 Recipe Choices

-2 Large Red Beet (King)

-Beet Brownies

-Beet Salad

-1/2 lb Brussels Sprouts (King)

-Roasted Brussels Sprouts

-Chard and Brussels Sprout Saute

-1 Bunch Swiss Chard (King)

-Chard Tart

-Chard and Brussels Sprout Saute

-1 Sanbokan Sweet Lemon (My Mother’s Garden)

Preserved Lemons

-3 Valencia Oranges (Pressly Grove, FL)

-Citrus Blend 

-Valencia Orange Cake

Please Meet…Swiss Chard

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Chard comes locally sustainably grown and harvested from King Family Farm in Bradenton, FL.  It is a leafy green that is closely related to beets.  Chard is packed full of vitamins and minerals like Vitamin K, A and C as well as magnesium, maganese, potassium and iron.  Chard is known to help support the liver. The magnesium it supplies works to balance calcium in the body.  It has been noted as one of the most nutritious vegetables ranked second only to spinach.

It is best not to rinse chard prior to storing.  The added water may speed up spoilage.  Chard does well in your refrigerator when it has been packaged tightly (excess air removed) in a plastic storage bag.

Chard is best cooked, either steamed or sauteed.  Try this chard tart for breakfast or brunch.

1 pie crust

2 Tbsp. olive oil

1 red onion (or white), finely diced

1 pound chard leaves, coarsely chopped

2 cloves garlic, chopped

2 Tbsp. chopped fresh basil (or 1 1/2 tsp. dried)

1/4 tsp. salt

1/8 tsp. ground black pepper

3 large eggs, slightly beaten

1/3 cup yogurt

1 cup grated Parmesan cheese

 

Preheat the oven to 425. Prepare (or buy) a single pie crust and poke holes with a fork. Heat oven to 425F and bake for 10 minutes. Remove from oven and set aside. Reduce oven to 375F.

Meanwhile… add olive oil to a large skillet and add onion, cooking until the onions are soft, 8-10 minutes. Coarsely chop chard leaves (can sub kale, beet greens, cabbage, leeks, any GREENS) and garlic and add to the skillet, cooking until tender, about 8-10 minutes. Season with chopped fresh basil, salt, ground black pepper. A pinch of ground red pepper is optional.

In a bowl combine eggs, yogurt, and grated Parmesan cheese (also good with goat, gorgonzola, blue, etc) add the chard mixture. Scrape the mixture into the prepared tart shell, spreading evenly. Reduce oven to 375 and bake until filling is golden and firm: 25-35 mins.

 

All of this great information has been sourced from:

http://whfoods.org/genpage.php?tname=foodspice&dbid=16

http://thistinyhouse.com/2009/swiss-chard-tart/