Dearest CSA members,
This week in your box you may receive: garlic scapes, lettuce, radishes, chard, kale, baby carrots, beets, salad mix, arugula, turnips, snow peas, and daikon radishes. Please let us know if there is something you would prefer. We still have the lighter butter head and loose leaf lettuces. It is often hard to predict the veggies as it is hard to predict the weather. They go hand in hand. Pictured above are German Giant Radishes, & Swiss Chard.
Things are growing leaps and bounds in the garden. The squash is blossoming and there are the tiniest sweetest looking baby zucchini you ever did see.
What follows is information about something we grow a lot of Swiss Chard:
Swiss Chard
Swiss Chard is probably the most abundant crop of the summer season. We delightfully call it “Summer Lettuce” because it thrives in the heat when all other greens melt to the ground. Swiss Chard is basically a glorified beet green. It actually has the same latin name as beets (beta vulgaris). Both beets and chard are very closely related to spinach. Swiss chard & beet greens can be substituted for spinach in almost any recipe. The preparation for spanikopita or creamed spinach would be the same if you simply substituted Swiss Chard. Swiss Chard is great eaten raw in salads. We use chard in many of our salad mixes. It is great steamed like many of the other greens. One of my favorite preparations is to use Chard to make dolmas or stuffed chard leaves.
Dolmas
Makes 12 leaves.
12 large Swiss Chard leaves, cleaned & stems removed
1 cup cooked brown rice
1 tsp lemon juice
½ tsp tamari
½ tsp your choice fresh finely chopped herbs (oregano, thyme, mint, basil)
2 finely chopped scallions
Mix brown rice, lemon juice, tamari, herbs and scallions in a bowl and chill in the refrigerator. Steam Swiss Chard leaves keeping them flat (a bamboo steamer works well for this). Only steam them until slightly wilted (2-3 seconds on a rolling boil). Gently remove the leaves and pat dry with a towel. Place leaves in refrigerator for 5 minutes to chill. When all ingredients have chilled, remove from the refrigerator and begin to roll. Gently place Chard leaves flat on cutting board. Scoop 2-3 tablespoons of the rice mixture into the middle fold in the sides and roll starting with the stem side and working toward the tip. Place on a dry plate with the loose end down. Continue until all of the leaves are rolled. Place rolls in refrigerator until ready to serve. They are wonderful snacks packed with lots of energy. A great appetizer for pot lucks and picnics. Enjoy.
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