Tag Archives: swiss chard

Swiss Chard and Salmon Quiche

Here is a great recipe for swiss chard from a grower who just started working with the vegetable this year.  The blog is called Suddenly I Seed.  The recipe is a creamy quiche.  I feel that cream and swiss chard make a good match because it balances the taste of the greens.  You can also enjoy photos on this blog of her gardens in a place that has more rain than New Mexico this summer. Enjoy!

Amy Hetager, CSA Blogger

Swiss Chard and Salmon Quiche

From Suddenly I Seed Blog

serves 4

2 salmon fillets, cooked and flaked
4 eggs
2/3 c milk
1 T olive oil
1 onion, chopped
3 cups Swiss chard, chopped
1/2 t salt
1/2 t pepper
1/4 t ground nutmeg
1 pie shell (NOTE FROM AMY: use your favorite recipe or you can grease the pie plate and go crustless)

Click here for the directions and beautiful pictures

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A Mix of Fresh and Cool February Foods

We have a mix of fresh green sprouts and frozen blanched chard, showing the the wider variety of foods in February when there are fewer fresh local vegetables.  The creativity in gathering the food is a fun adventure for the cold winter days when we have the hints of spring sunshine.  I am drawn to the differences in the crisp crunch of sprouts and nourishing texture of the chard and went home to make lunch after picking up my share.

Sprouts

I am a huge fan of Susan Higgin’s sunflower sprouts and we received a nice amount in today’s share.  Sungreen Living Foods provides different types of sprouts and we may see some pea shoots in future CSA shares.  They are a perfect snack.  Sometimes I can eat the whole bag, but I try to make them into salads and use them on sandwiches, with crackers or other side dishes.  For lunch it was a quick salad.

Sunny Salad by Amy

1 handful sunflower sprouts

1/2 handful chopped red pepper

5 kalamata olives, chopped

cherry tomatoes

scallions

oil and vinegar

hard cheese crumble

Frozen Swiss Chard

Easy is how I would describe this prepped vegetable.  It has already been chopped and is ready to use.  The texture will be different from a fresh chard so recipe selection is important.  Soups, stews and warm side dishes would be the best candidates.  The taste is amazing.  It is the real vegetables that we enjoyed from the fall crops. So much better than having a store-bought bag of frozen spinach waiting for a quick night meal.

Amy’s Dinner Plans

1/2 the bunch of frozen chard

1 small onion, diced

2 cloves garlic

1 cup mushrooms, quartered

sausage, grilled and sliced

1 cup or white beans

chicken stock to cover

oregano, thyme, red pepper flake

You can substitute the frozen chard in many recipes.  Here are a few that look good to make this week.

Mushroom, Barley and Swiss Chard Soup from Casual Kitchen Blog

Here is a vegetarian recipe.  This entry also discusses barley, which is a wonderful ingredient for soups in the winter.

Click here for the recipe

Curried Red Lentil & Chard Stew with Garbanzo Beans from Bon Appétit

Click here for the recipe

Chard, Potato and White Ragout from NY Times

Click here for the recipe and more chard tips

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