-1 Pint Eagle Pass Okra – My Mother’s Garden, Wimauma FL
-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.
-1/2 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
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 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
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
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