Archive for chard

Week 12; August 23, 2012

What’s in the box?

Full Share

Sweet corn


hot peppers mix (in the plastic bag)

red peppers

heirloom tomatoes



slicer tomatoes

rainbow chard



Single Share

same as above, but in less quantity

Notes on the box….

This planting of Sweet Corn didn’t get much water, so it didn’t fill out as well as previous plantings and there’s less in the box than we had planned for.  This variety tastes more “corny” than sweet.  Hope you enjoy it!

Please store your potatoes, garlic, and onions in a cool dark place, but not the fridge.

See previous weeks for pepper and tomato storage tips.

Rainbow Chard and parsley will store best in a plastic bag in your fridge.  Soak in a sink of cold water  if they need perking up before you prepare them.  You can eat the colorful stems of the chard.  Slice them up and begin cooking them in at the same point you do onions in a recipe.  They take longer to cook than the leaves.  The leaves cook very quickly.  Use Chard as you would spinach in cooked recipes.


Mexican Rice 

Homemade Refried Black Beans

Craig’s Fresh Roasted Chile Sauce 
Hot peppers (2 hot wax peppers, 2 or three jalapeno peppers, and a pablono if you have one) and  4 medium red bell or several sweet red roasting peppers.  Place whole peppers in a single layer in a baking pan and roast in the broiler until charred.  Remove from oven, flip, and roast until other side is charred.  Remove from broiler and let the peppers cool.  When you can handle them remove the seeds and stems (wear gloves for the hot peppers or rub your hands with oil before handling to avoid HOT HANDS).  While the peppers are cooling put 2 onions, peeled and coarsely chopped, along with 5 peeled garlic cloves in the broiler and allow to lightly char.
Add the above along with 2 cups chicken or vegetable stock,  1-2 tsp. salt, 1 or 2 large cored and seeded tomatoes and  put it all in the food processor and buzz it till smooth.
Heat 2 Tbsp oil in a saucepan and whisk in 1 Tbsp flour. Cook on high till flour browns a bit, but do not let it burn.
Slowly whisk in chile sauce, 1 Tbsp. cumin and 1 cup or less broth.  Reduce heat and simmer on low for 5- 10 minutes until the thickness you want.  It also thickens as it sits in the fridge.  This sauce is great on enchiladas, with the rice and beans above, on nachos…  I think it would be good on an old shoe.  It’s just so good.
Corn Farrotto Recipe from Bon appetite
Spicy Chard with Ginger

On the Farm…

The pizza party was a blast!  We think people were able to eat a good amount of pizza and had their smiles said they had a good time.  We really enjoyed getting to meet members that have been with us for several years that we hadn’t met.  We also loved talking to folks that had been out to the farm in the past.  We had a group of people that biked all the way to the farm from the twin cities!  We had a great turn-out.  The pizza oven stayed nice and hot and Derek and the crew did such great prep work that the pizzas just kept coming out and getting gobbled up in a nice steady stream.  The pizza buffet seemed to be a nice way to let people eat, explore the farm, and visit with each other.

We LOVED sharing our cheese with people and getting some great feedback!  That was very exciting and the cheese was well received.  Some really great comments that were very encouraging!

Thankfully the rain held out till most everyone had eaten some pizza and it stopped after about an hour and we were able to get the bonfire going.  We really appreciate everyone that came out to enjoy the pizzas with us!  We will let you know when the next pizza party will be!

an impossible load of branches for the bonfire


Lauren and the basil

Derek the amazing Pizza Chef!

Pizza party!

Craig and the oven and the storm clouds rolling in

Cheese tasting

the sand pile was a hit!

relaxing post-pizza


Next week….


green beans






winter squash?

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Week 15; September 29, 2011

What’s in the box? (single share same as below, but no broccoli rabe)

butternut squash

acorn squash


broccoli rabe (very leafy bunch of greens with tiny broccoli-ish florets)

rainbow chard

german giant radishes


red onions

sweet potatoes

Notes on the box…

Do not store your squash, onions, or sweet potatoes in the fridge.  We didn’t grow a lot of sweet potatoes this season as we were giving them a try and didn’t want to invest too much into something that might not work.  We are happy with them, though and will be growing more next season.  So, this is all for sweet potatoes this season.  Enjoy them!

To make your radishes last longer, top them.  You can eat the greens!  We added sliced radishes and their greens to a stir fry and it was GREAT!   I think fall radishes are nice and mild.  This variety gets very large, but stays nice and tender and not too spicy.  Favorite radish snack: sliced baguette with butter or a soft cheese topped with thinly sliced radishes and a sprinkle of salt.  Simple and satisfying.

Something new we have not given before is Broccoli Rabe.  You can chop up and cook the whole bunch of greens, stems and all.  Broccoli Rabe is a nice mild green.  You can use it much like spinach and it goes well with Italian or Asian style dinners.

Rainbow chard is back!  remember that you can chop the stems and toss them in to cook with the onions and garlic then add the greens at the very end of cooking so they don’t turn to mush.  Store all your greens in the crisper of your fridge in a plastic bag.  If they sit for a while in your fridge and start to look wilty, give them a soak in a sink of cold water.  They will perk back up.

This round of cauliflower is the nicest of the season.  The days stayed cool and overcast which the cauliflower seemed to really like.  Unfortunately, this will probably be the last of it for the season.  Hope you enjoy it!


Still have those delicata squash?  Try cooking it this way.  You can also cube up your sweet potatoes and add them to the roasting pan.  Thanks for passing this on, Rebecca!

I think we will be having this broccoli rabe and swet potato pizza for lunch tomorrow.

Sorry for all the links this week, but this looks to be like THE BEST way to get kids that aren’t big veggie fans to eat some squash and cauliflower together.  Butternut squash and Cauliflower Macaroni and Cheese!

Just so you know, Cauliflower is amazing roasted.  Cut it into florets, toss with a little olive oil and parmesan or curry or just salt.  Put in a roasting pan with no cover, and roast in the oven at 425 till browned (about 20 min).  The flavor is so nice this way.  Of course, you can always steam it and cover it with cheese.

Broccoli Rabe with Raisins and Pine Nuts

Saute a clove or two of minced garlic, some red pepper flakes, and a small handful of raisins in some olive oil.  When fragrant, add a generous splash of white wine and allow to reduce for a minute.  Add a bunch of washed and chopped broccoli rabe and cover till wilted.  Remove from heat.  Season with salt.  Before serving, mix in a handful of toasted pine nuts or sunflower seeds.  Great as a side with italian sausage or fish.

On the Farm….

It’s clean up time.  It’s been rainy and cold.  The farm crew has spent many a muddy day pulling plastic mulch from the fields.  Everyone looks like a mud monster when this task is going on.  Thankfully, we don’t have too many beds left to clean up.  Other than clean up, this is the time of year that we love because it’s just Pickin’ and Packin’.  We harvest and pack the CSA boxes.  The weeds have mostly stopped growing and it’s too late in the year to do any more planting.  Good thing because the days are getting shorter.  Some pictures of the farm

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Week 1, June 23, 2011



Green Garlic


Herb pot with Sage, Thyme, and Oregano or Marjoram

1 greenhouse cucumber

3 heads of lettuce

2 bunches of radishes

1 bu swiss chard

Full share


Green Garlic

Herb Pot with sage and thyme or thyme and rosemary

1 greenhouse cucumber

1 greenhouse zuchinni  Or Broccoli florettes

salad mix


swiss chard


half share

First time CSA members,  Welcome!  for details about picking up your box, go to this link from last season.  Disregard the first paragraph, but check out the instructions about flattening your boxes and how if you are splitting a share, you decide how you’d like to do it! 

Strawberries are still just coming on, and we had enough for only the full shares this week, we are hoping once we start harvesting from the next patch we will have enough to go around.  Yields look lower in the stawberries than last year so far, so we will have to see how it shakes out.  Keeping our fingers crossed… we know how much everyone loves berries!

Broccoli is usually on the menu this time of year, but this year’s first crop didn’t produce aside from a few smaller heads some of you will see. Out of  2400 plants we only saw about 34 lbs of broccoli.  BUT, we still have the 2nd 3rd and 4th plantings that are looking good. Last year about this time we were harvesting nice big heads of broccoli. Same variety, same soil fertility, just the difference weather can make.

Sweet peas are well on their way and should be in the boxes next week!  Yay!

Head lettuce will continue for a few more weeks. This week features a red oak leaf lettuce and green lettuce.  Put them in plastic bags in your crisper droor so that they don’t loose too much moisture.  If you do find your greens (including chard) to be wilted, fill the sink with cold water and let them sit for several minutes.  They will perk right up and get clean!  Spinach was a tough crop to get planted between the rains, so we probably won’t see much of it until fall.  The salad mix in the half shares was harvested from our greenhouse.  It’s quite tasty.

The rainbow chard is so very lovely, isn’t it.  It will need a good cleaning (as all the greens will) to remove any grit.  When it rains, soil splashes up onto the plants making a rainy year a dirty year.  We give all the produce a good dunk, but please wash them again to avoid chomping on any sand or dirt.  Nothing ruins a good salad like a chunk of dirt.  Store the chard in plastic in your crisper.  When cooking chard, chop the stems up and throw them in to cook with the onions or garlic at the beginning of a recipe.  Add the leaves towards the end of cooking.  You can use chard in most any recipe as you would spinach.  Lots of nice colors that kids can really get into.

Green garlic will continue on for the next few weeks.  It is a special treat that we only get at this time of the year.  Usually we let the ends grow to bulb up  into garlic heads.  The green garlic is immature garlic and it is nice and mild and can be used as you would a green onion, but it has garlic flavor.  It can also be used for cooking, but add it towards the end if you’d like to get a stronger garlic flavor.  Chop up to the first leaves then pull off leaf and keep chopping up to the next leaf.  Look out for dirt betwen the leaves up there!  A quick sautee in butter or olive oil then tossed in some pasta and topped with cooked down rainbow chard (including the stems) with some cheese on top.  That sounds good, right?  Garlic scapes (the flowering part of the garlic plant) will be in the box next week or the week after.  Our garlic this season is looking so good!  And we planted lots of it, so hope you like garlic!

Radishes will keep longer if you remove the tops and put the radish in a plastic bag.

Herb pots can be planted out into your garden or a window box or just left on a sunny window to clip from when you need them. The more room you give them the better they will yield.  Another one is coming next week.


Here is a White Bean and Swiss chard Soup

Radish Pickle recipe from the Kitchen Sink Blog

Chard Miso Peanut Soup – Rama’s Favorite Soup  (repeat recipe from last season, but a good one for sure)

4 cups water or broth

1/4- 1/2 cup tamari or say sauce

2 Tbsp. natural peanut butter

some rice noodles or soba noodles (or serve over rice)

1/4 – 1/2 pound fresh tofu or other protein (chicken?) (optional)

a bunch of chard, beet greens, turnip greens, or other greens or a mix.

green garlic (optional)

2 Tbsp. miso (red or white)

Bring water, soy sauce, and peanut butter to a boil.  Make sure Peanut butter is dissolved and mixed in.  Put in the noodles and optional protein.  Cook for a few minutes then add the chopped chard, stems and all.  Remove the soup from heat.  Take out some of the broth and disolve the miso in it, then add it back into the pot and mix it all together.  That’s it.  Super quick and really nourishing and good.  You can play with this recipe a lot.  Sometimes we cook the noodles seperate or use rice.  Then we use less water to make a thicker sauce and add other veggies like chopped carrots and broccoli and serve it over the noodles.

Green Garlic Salad Dressing

With this box there isn’t much a good salad dressing couldn’t fix…

  • 3/4 Cup Mayonnaise
  • 1 TB Dijon mustard
  • 3-4 green garlic shoots, washed and chopped, including green leafy parts
  • 1 TB lemon juice
  • 3 TB white wine or white wine vinegar depending on how tart you like it
  • salt, pepper and optional sugar to taste

Put it all in the blender and give it a whirl.  Adjust amounts for thickness and flavor (if its too thick, add  a little water).  Garlic flavor may become stronger as it sits.



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