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.
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
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.
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