Recipes: Lentil, Mushroom & Chard; Chickpea, Ham & Chard
Sep 11, 2016
Pretty Perfect Peppers
Cutie Pie Peppers from Bootstraps Farm.
Terrific Tomatoes: Enjoy 'Em While We've Got 'Em!
This season, we've had Juliet (large grape) tomatoes from S&S Farm, a splendid variety of cherry and slicing tomatoes from Windy Acre Farm, Bootstraps Farm & Maple Mountain Farm, and Yellow Pear tomatoes and Orange Jubilee & Orange Wellington slicers from Brightside Acres.
What can you expect in this week's share? Along with peppers, tomatoes, and Swiss chard, I'm not yet certain what else will be in the shares this week. The recent heat and drought might shift to chilly rain overnight...and then shift back again. All part of the adventure of CSA-ing!
Stay tuned for an email update Wednesday.
Cooking with Swiss Chard... Soup is my ultimate comfort food. When I've got a lot of something in the garden, I'm thinking about ways to make it into soup. I'm quite content with this slow-cooker soup and "pretty quick" stove-top soup featuring Swiss Chard. Definitely repeaters at Brightside! Lentil, Mushroom & Chard
Four slices bacon cut into 2-inch pieces (if you don't eat bacon, use a couple Tbls of olive oil); 2 medium onions, chopped; at least 4 garlic cloves, finely chopped; 2 Tbls tomato paste; 2 tsp fresh thyme, minced (1 tsp dried); a cup or two of carrots, cut into 1/2-inch chunks; 8 to 12 oz sliced mushrooms (bella, shiitake, porcini, wild mixed); 1 cup brown or green lentils; 8 cups broth (I used 4 cups low sodium chicken & 4 cups low sodium vegetable); 1 bay leaf; half-pound of chard, stems chopped, leaves cut into ribbons; salt & pepper to taste. Saute the bacon, onion, garlic, thyme and tomato paste in a skillet for 5-10 minutes, until the fat begins to render and the onions to soften. Rinse and inspect the lentils. Add the bacon mixture, lentils, carrots, mushrooms, chopped chard stems, broths and bay leaf to the slow cooker. Cook on low for 9-10 hours or high for 5-6 hours, until soup is thickened and lentils are tender. When the soup has about an hour left to cook, add the chard leaves and remove the bay leaf. Serve with crusty bread for dipping. So divine. Chickpea, Ham & Chard Two Tbls olive oil; 1 medium onion, chopped; 4 garlic cloves, finely chopped; at least one large carrot, chopped; 1 6-oz piece ham steak or country ham, diced into 1/4-inch cubes; 1/2-tsp red pepper flakes or cayenne; half-pound chard, stems chopped, leaves cut into ribbons; 4 cups broth (low-sodium chicken or veggie); 16-oz can chickpeas (garbanzo beans) drained and rinsed; 16 oz chopped tomatoes with juice (fresh or canned); 1 Tbls Worchestershire; hot sauce, salt & pepper to taste. In a heavy-bottomed Dutch oven, saute onions, garlic, carrots and chard stems until the veggies are just-tender; add the ham & red pepper and mix well; add chard and saute until it begins to soften. Add broth, chickpeas, tomatoes & Worchestershire. Bring to a boil; reduce heat and simmer for 30-60 minutes. Adjust seasoning as needed. Serve with fresh-grated parmesean. Even better as leftovers!
A Truly Special Treat
Thanks to Lindsey Hayes of Maple Mountain Farm, this week you will receive a beautiful magazine in your shares. On behalf of Produce on the Move, Lindsey applied to Taproot for our CSA members to receive a free sample of their quarterly publication. Taproot delivered! I know you will enjoy this old-fashioned magazine for very modern "makers, doers and dreamers" as much as we do. Focusing on food, farm, family and craft, Taproot offers ideas, information and inspired imagery. Let your mind & spirit wander.
What's in the Fridge at 503 Third Avenue? This week, we'll have just about everything a veggie-lover could want: beans, beets, boxed lettuce, cabbage, carrots, chard, collards, cucumbers, fresh herbs, garlic, red & yellow onions, sweet & hot peppers, Red Pontiac & Kennebec potatoes, red shallots, summer squashes and lots of cherry and slicing tomatoes!
Order ahead to reserve extras. Call or text Kelsey 304-642-6736. We also offer free-range eggs, breakfast pork sausage, frozen unsweetened grape juice and an ever-expanding variety of handcrafted gourmet goods certain to delight your favorite foodie. Maple syrup, plain & bourbon vanilla extract, fruit jams & sauces, herbal teas, dried culinary herbs and apple, cherry and oak hardwood lump charcoal. Everything we sell is grown and handcrafted in the Greenbrier Valley: Pocahontas, Greenbrier & Monroe Counties.
Now accepting all major credit cards.
Gourmet Goodies Galore! The Greenbrier Valley's Very Best Garlic and Shallots.
Got Goatmilk Soap?
We do! A brand new batch of Miss Clyde's Goatmilk Soap from Brightside Acres will be available this week. Lavender, Wake Up Sunshine Citrus, and Unscented soaps in various shapes and sizes. Check out the inventory Thursday at 503 Third Ave.
RECYCLING HELPS US REDUCE COSTS.
Please continue to return your boxes and baskets.
You're doing great! We also happily accept egg cartons and clamshells. Thank you!