Saturday, August 30, 2014

August 30, 2014



                    Getting ready for market this week





This week's produce:

Tomatoes - red, yellow, husk cherries, baby plums, slicing, heirlooms
Baby melons
Cukes - slicing, pickling, lemon
Peppers – red, green, purple
Carrots - orange, yellow and purple
Green beans
Lettuce
Celery
Bok Choi
Broccoli
Cauliflower
Beets
Squash - yellow, zucchini, pattypan
Eggplant
Garlic
Leeks
Cipollini onions
Rainbow and Swiss Chard
Kale
Radishes
Cabbage - white, purple

Farm fresh eggs!
Besto Pesto!


Recipe of the week:
Rainbow Chard Stir Fry

Have you noticed how gorgeous the rainbow chard is? Those beautiful stems are very useful, too! Not only can they be used in lieu of celery, but they also make a lovely stir fry. I start with cutting the stem at the end of each leaf and then chopping the stems into 1/2 inch pieces. Add to the fry pan along with some olive oil, onion (I used red cipollini here) and some purple or other peppers, thinly sliced. Saute until tender. Salt and pepper to taste. You can add some crushed red pepper flakes if you want a little zing.

  
Then add the chopped leaves at the very end, as they wilt fairly quickly. Stir it all together and adjust seasoning. You can also sprinkle parm cheese on top, if you like. Enjoy!


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