HOMEGROWN

Celebrate the culture of agriculture & share skills (Growing! Cooking! Eating!)


CSA COOKOFF WEEK 3: WHAT WE GOT AND HOW WE USED IT

1. Red chard: Instrumental in this week’s featured recipe; details below.

2. Fennel: Grilled and eaten alongside hamburgers.

3. Beets: Bless you, Kirsten, for sharing your recipe for roasted beet and goat cheese spread. I mixed it into cooked pasta and topped the whole thing with breadcrumbs and Parmesan. Note to self: perfect for Valentine’s or for zombies. That's it, pictured at right. DELICIOUS!

4. Baby bok choy: Grilled and eaten alongside bluefish.

5. Hakurei turnips: Tossed with green leaf lettuce (number 6), bacon, and a berry vinaigrette.

6. Green leaf lettuce: See number 5.

7. Sugar snap peas: Glazed with soy and sweet chili sauces and served alongside salmon burgers.

8. Strawberries: Lunch dessert, the most important meal of the workday.

9. A sweet yellow market bag: Courtesy of the local restaurant where I pick up my farm share.

WEEK 3 RECIPE: COLD CHARD CURRY
My husband and I whipped this up one weekday morning in about the same amount of time it usually takes us to make two PB&Js. It was that easy—and, served cold, perfect for lunch outside on a sweltering summer day.

» 1-2 Tbsp olive or veggie oil
» 1 medium yellow onion, chopped
» ½ tsp each cumin seeds, curry, garam masala
» 1 can chickpeas, drained and rinsed
» 1 bunch chard, leaves and stems chopped and separated
» ¼ cup white wine, stock, water, or lemon juice for deglazing
» Parmesan to taste

Heat the oil in a skillet or wok. Add the onions and cook 3 to 5 minutes. Add the spices and cook 30 seconds, just until fragrant. Add the chickpeas and cook 2 minutes. When the chickpeas start to brown, add the chard stems and cook a few minutes more. Add liquid to deglaze the pan; any extra moisture will help steam the chard. Add the chard leaves and cook 3 minutes or until tender. Serve hot or cold over Israeli couscous, adding lemon juice, olive oil, and/or salt and pepper to taste. Happy farm sharing!

STILL HUNGRY?
CSA Cookoff is HOMEGROWN’s ongoing series devoted to putting our weekly farm share bounty to good use. What did you get this week? And what did you make with it? Post a comment and share the farmshare love!

Views: 214

Comment by Kirsten Madaus on June 27, 2013 at 3:22pm

Jennifer,

Your food looks so good!  I bet the kids would like chard curry--as they are fans of Indian food.  Thanks for the recipe.

Any suggestions for tender mustard greens?  I've got a giant bag of them.

Comment by Jennifer on June 27, 2013 at 4:27pm

Kirsten: I was inspired by you! That beet and goat cheese spread really changed my life. I want to make it again tomorrow for a get-together. As for mustard greens, I'm thinking the cold curry could work well with those, too—especially if you used a little extra chicken or veggie stock as the deglazer to cut the bitterness a smidge and simmered the whole thing a little longer. Will brainstorm some more.

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