2 thoughts on “CSA 2009: Week 1

  1. http://simplyrecipes.com/recipes/swiss_chard/

    To get the best taste, it has to be cooked immediately. Then it’s sweet and yummy. As it ages it get bitter.

    I cook with swiss chard a LOT since it’s a “power food” with tons of vitamins and good stuff. I usually use it in stir-fries, soups, pasta dishes, sometimes blanched and in a salad, but most often I just gently steam it in my little steamer and eat a great big bowl of it. I’ve been meaning to see if it’ll make chips like kale chips. If I get another batch in my farm share, I’ll let ya know how it turns out 🙂

  2. I second Abby’s thought on cooking chard quickly. If I don’t think I’m going to get to it in a day or two I tend to prep it for freezing (wash, chop, blanch for 30 seconds or so, let cool, pop in freezer bag, yes it would take just as long to cook it and eat it right away …)

    I made a fabulous chard stir fry last week. Just tossed in LOTS of fresh chopped garlic and ginger (I can’t remember if you like ginger or not) in to hot oil in wok/pan. Once fragrant I tossed in handfuls of chard (cook down a bit, add more) and stirred that around until wilted, but not totally cooked. Then I pushed the chard to the side and upped the heat and tossed in pressed and toweled off cubes of tofu. (Some how I managed to sear them a bit, I don’t really know how though, but it did add a lot to the dish.) Once the tofu is hot serve over brown rice or whatever grain/starch you have on hand.

    It was fabulous and made for great leftovers.

    Good luck with the greeny abundance

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