Produce from the garden

[Meganator]

I was just reading the eggplant-in-April thread...on the opposite end of the spectrum: A co-worker and I went in together on a share at a community-supported agriculture farm, and we got our first box today! It contains strawberries, asparagus, carrots, spinach, Swiss chard, leaf lettuce, butter lettuce, beets, dandelion greens, garlic, green onions.

It came with a Deborah Madison recipe for dandelion greens. Any recommendations on the Swiss chard? Also, I don't know if I like beets, but I'm willing to try. Any ideas for how to prepare those?

[Vicanddi]

bumping...

[SusanL]

Our favorite...
I love the second one, got this either from LGBurns or Emilycat, thanks again!!
Swiss Chard Rolls Two Ways

Here are not one but two versions of stuffed Swiss chard rolls, one with a hearty grain and mushroom filling, the other with a low-fat cheese filling. Once you have the knack for folding the chard leaves into little packages, the preparation is quite effortless.
Anytime you have leftover bulgur and/or rice, remember they're perfect for the mushroom filling. If you're cooking the rice and bulgur especially for this dish, prepare the Swiss chard leaves and the rest of the mushroom filling while the rice simmers and the bulgur soaks. You will need 1/3 cup of raw rice and 3/8 cup of raw bulgur.
For entertaining of festive occasions, serve both kinds of rolls; they compliment one another nicely.

12 large Swiss chard leaves

Mushroom Filling

1 c. finely chopped onions
4 garlic cloves, minced and pressed
1 t. olive oil
1 celery stalk, chopped
1/2 t. dried marjoram
1 c. sliced mushrooms (about 4 ounces)
1 T. dry sherry
1 T. soy sauce
1/2 t. dill
pinch of thyme
1 c. cooked bulgur
1 c. cooked brown rice
2 T. currants
1 T. fresh lemon juice

Cheese Filling

2 leeks, well-rinsed and minced (about 1 1/2 cups)
1 t. olive oil
dash of salt
3 scallions, minced
1 1/2 pounds 1% cottage cheese (about 3 cups)
2 T. chopped fresh basil
salt and ground black pepper to taste

2 large tomatoes, sliced (optional)
1 c. tomato juice

nonfat sour cream or yogurt

Remove and discard the stems and any tough ribs of the Swiss chard. Blanch the leaves in boiling water for 3 or 4 minutes, until pliable. Set aside.
To prepare the mushroom filling, saute the onions and garlic in the oil for 3 minutes.
Ad the celery and marjoram, cover, and cook on medium heat from 5 to 10 minutes, until the vegetables are softened. Stir in the mushrooms, sherry, soysauce, dill and thyme and simmer until the mushrooms are tender and juicy. Remove from the heat and stir in the bulgur, rice, currants and lemon juice.

To prepare the cheese filling, saute the leeks in oil for 2 minutes. Sprinkle with salt, cover and continue to cook for 5 to 10 minutes, until tender and bright green, stirring often to prevent sticking. Remove from the heat. Add the scallions, cottage cheese, basil and salt and pepper to taste and mix well.

Preheat oven to 350.
Prepare a 9 x 12-inch nonreactive baking dish with a very light coating of oil or cooking spray. Cover the bottom with the tomato slices, if using, and set aside.
Place about 1/4 cup of the filling in the center of each Swiss chard leaf. Fold the sides of each leaf toward the center, and then roll it up from the stem end to the tip to form a neat little package. Place the rolls, seam side down, in the baking dish, pour the tomato juice over them, and voer tightly with aluminum foil. Bake for 30 to 40 minutes, until heated through. Serve the rolls with some pan juices spooned over the top and, in desired, garnish with a dollop of nonfat sour cream or yogurt.

Serves 4 to 6

[ssusan]

I'm so jealous. Here in New England we can't even see fresh produce from here, well almost. I get my vegetable garden rototilled next week and my tomato plants are looking good. (In the porch)

I use Swiss Chard as you would spinach, such as in spinach lasagne...

I've been putting in a six pack of rainbow swiss chard plants for the last couple of years.

-Susan

[cab321]

The Greek Greens and Feta Pie from the April CL was really good. That calls for 12 cups of swiss chard and 8 cups of spinach, but you could sub other greens if you had them.

I bought a half share for the first time this year and can't wait to start getting my goodies (in June :().

Carrie

[gaja]

It will be a while until we have access to locally-grown spring produce here in Canada...

Here is a chard recipe I like from Local Flavors:


Lasagne with Chard, Ricotta, and Walnuts
Local Flavors – Deborah Madison
Serves 4 to 6

1 cup freshly cracked walnuts
Sea salt and freshly ground pepper
2 to 3 pounds (or bunches) chard, leaves only
2 tablespoons olive oil, plus extra for the dish
3 large garlic cloves, minced
1/3 cup white wine
1 cup sheep’s milk or cow’s milk ricotta, preferably whole-milk
1 cup freshly grated Parmesan
2 (4-ounce) balls fresh mozzarella, coarsely grated
1¼ cup milk
1 (8-ounce) box no-boil lasagne noodles

Bring 2 gallons of water to a boil for the chard and the pasta. Preheat the oven to 400ºF, the toast the walnuts in a shallow pan until pale gold and fragrant, 7 to 10 minutes. Chop finely and set aside.
When the water boils, add 1 tablespoon salt and the chard. Cook until tender, about 5 minutes, even if the water doesn’t return to a full boil. Scoop the chard into a colander and press out most of the water. Reserve the water. Finely chop the chard.
Heat the oil in a wide skillet and add two thirds of the garlic, then the chard. Cook over medium-high heat, turning frequently, for several minutes, then add the wine and allow it to cook down. Turn off the heat.
Combine the ricotta, Parmesan, all but ¾ cup of the mozzarella, and the remaining garlic in a bowl. Stir in 1/3 cup of the chard cooking water, then add the chard. Mix together, taste for salt, and season with pepper.
Bring the water back to a boil. Lightly oil an 8 x 10 (or 9 x 13) – inch baking dish. Drizzle ¼ cup milk over the dish. It will not go on evenly because of the oil, but this is all right.
Drop 3 pieces of the instant pasta into the water and boil for 1 minute. Remove them and fit them in the baking dish. Sprinkle with ¼ cup of the milk, a third of the cheese mixture, and ¼ cup of the walnuts. Repeat twice more with the pasta, milk, cheese mixture, and nuts. When you get to the last layer, add the remaining milk, mozzarella, and walnuts. Place 4 toothpicks in the pasta to make a tent, then cover with foil, and bake for 25 minutes. Remove the foil, and bake for 10 minutes longer or until lightly browned on top. Let sit for 10 minutes, then cut into portions and serve.

[Robyn1007]

There was a swiss chard recipe in May's issue (which I finally got last night:D) that looked good. I can't remember what it was called but I can look tonight if you need me to.

Robyn

[tbb113]

I got beets the other day in my produce delivery as well. I made Beets with Lemon and Olives (there is a thread on this board with the recipe). I really liked it. And as others have said, swiss chard can be cooked like spinach. You can even cook the beet greens the same way...I tried them, they were very bitter...red wine vinegar helped them alot :D