Tag Archives: Swiss chard

Brinner!

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Brinner!  Otherwise known as “breakfast for dinner” – perfect for a quick, tasty meal after work.  Now, I may have cheated just a bit (I prefer to call it “creative license”).  Yes, technically this is eggs and toast.  But the toast is made with garlic scape butter, seared on both sides in a cast iron skillet (yum!!) and the eggs are sitting on sautéed garlic scapes and Swiss chard.

I think it’s time for me to admit something:

Until this year, I had never fried an egg.  Please don’t judge me!  I truly had no idea what I was missing.  I was convinced that I hated the squishy egg yolk and only liked eggs scrambled, so that’s all I ever made.  I wasted years of glorious yolk-dipping!  Years, people!  (The garlic scape toast was fantastic dipped in the egg yolks, by the way.)  The yolks on these got a little overcooked, but I’m getting better.  Part of my egg yolk conversion may be that I’m getting fresh eggs now, and the difference in taste is unbelievable.

Whatever the reason, I am now a sunny-side up fan!  That’s right, Mom.

The Swiss chard and garlic scapes are from my first CSA box from Basket of Life, picked up just hours ago.  Because I have no patience, I brought it home and immediately started cooking.  In my defense, I was hungry and the chard looked really good!

Swiss chard, Bibb Lettuce, kohlrabi, spring onions and garlic scapes.

Swiss chard, Bib Lettuce, kohlrabi, spring onions and garlic scapes.

Box #1 for 2013:  A great start to the CSA season.  I already can’t wait for next week!

Are you a fan of brinner?  What’s your favorite way to cook an egg?  And how do I know when a fried egg is done?  Help! 

Cabbage!

This week’s pick-up included cabbage for the first time, green beans, cucumbers, Swiss chard, kohlrabi, several kinds of sweet and hot peppers, tomatoes, and eggplant. This is a photo that I took before dividing it up between Alycia and I. Thank goodness we are sharing it!!

I’m trying to give Swiss chard plenty of chances to prove itself to me. Alycia said to give up, but I have one more recipe I’m going to try this week, which is a strudel with cheese and chard in a puff pastry. I think you could wrap just about anything with cheese in a puff pastry and I’ll eat it!

And, just for your entertainment, a picture of Daisy.

Roasted Veggie Pasta

Yesterday, I made the best meal yet from all our produce. Since Alycia beat me to a post about fried eggplant, I will wax poetic about the Roasted Veggie Pasta I made last night.

I found a recipe for roasting Swiss chard, and since I’ve decided I’m not a huge fan of sauteed Swiss chard, I decided to try the new recipe. The idea is that the chard is really two vegetables; the leaves and the stalks. Here is a basic translation of what I did.

1 large bunch Swiss chard, well rinsed and dried, ends trimmed
1 TBSP olive oil
1 or 2 TBSP heavy whipping cream
Crushed garlic to taste
Salt and pepper to taste
Parmesan cheese, if desired

Preheat oven to 400 degrees F.

1. Separate the leaves from the stalks by ripping or cutting the stalk out of the leaves. I folded the leaves over to one side of the stalk and cut them off the stalk.
2. Cut the stalks into half inch pieces and place in a 9x13x2″ baking dish. Drizzle 1 TBSP olive oil and toss to coat. Sprinkle with salt and pepper.
3. Roast stalks in the oven until browned and softened, about 20 mins.
4. Meanwhile, tear or chop chard leaves into smallish pieces. This is personal preference because you might like bigger leaves as a side dish. I knew I was putting it into pasta, so I made smaller bites.
5. When stalks are done, reduce oven to 350 degrees. Place leaves on top of stalks and cover. Bake 5-7 minutes.
6. Stir leaves and stalks. Add the heavy cream and garlic and stir (this is when I added the garlic. You should probably add it earlier, but this is when I thought, “Hey, garlic might be good”.) Cover and roast 5-7 minutes or until cream is bubbly and leaves are wilted.
7. Add Parmesan cheese and stir. Bake 5 minutes or until cheese is melty.

That was the end of the recipe I tried. They meant to use it as a side dish, but I wanted it in pasta!

While all that was happening, I cut up two golden zucchini, one green zucchini, one eggplant, and one white eggplant into small pieces. I tossed them with olive oil, salt and pepper. I baked them at 400 degrees for about 25 minutes, stirring every so often.

Meanwhile, I cooked a bag of Ohio City Pasta that I had gotten at the West Side Market. I then tossed it with all the roasted veggies, olive oil, and more Parmesan cheese. We also had some white cheddar and chive chicken sausage, which was an excellent compliment to all that olive oil and cheese!

That giant white spot on the sausage? Melted, gooey white cheddar. Oh, so good!

So, I took my U-Haul to Alycia’s house….

Here’s the picture text I got today:

This week’s pick-up included Swiss chard, bok choy, peas, green beans, broccoli, eggplant, white eggplant, golden zucchini, regular zucchini, really ugly carrots, three kinds of peppers, cucumbers, and tomatoes. Here is my half. Half!

And so it begins..

This week was the first week we really had a taste of just HOW. MUCH. PRODUCE. we should expect.

This week’s haul included three kinds of peppers, yellow squash, a perfect eggplant, lettuce, kohlrabi, Swiss chard, spinach, green beans, tomatoes, snap peas, bok choy, and cucumber. Plus, there is always a sign for CSA members to “Help Yourself” to fresh herbs in giant pots outside the greenhouse. Don’t mind if I doooo.

Here’s a picture!

We’ve been warned by Dean’s Greenhouse that we will be getting more and more over the next 6-8 weeks. Kim, when is your canning class?