CSA Week 7- Woodstock No Eggs or Cheese this week

July 25Week # 7
TOTAL 1 Bag HALF SHARE MEMBERS top SHELF, left-labeled
Instructions: for full share only.
Take 1, UNLABELED Bag from bottom of fridge
Take 1 UNLABELED bag from top RIGHT. of fridge
Full Share Members: What’s in the bags:
Greens Mix with Romaine on Top
Large Cherry tomatos
Baby boil, bake, broil, grill, stew or stirfry
(assorted summer veggies with garlic scape and parsley)
Baby Cabbage

Half Share Members: What’s in the bags(YOUR BAG HAS YOUR NAME ON IT.)
Greens Mix with Romaine
Baby Boil and Broil
Cherry Tomatos
Potato, Cabbage, Carrot and Leak: German Potato soup: http://www.recipelink.com/mf/31/37179
For Leak , garlic, egg, greens: Swiss Chard Tian
1 pound (or one generous bunch, if that’s what you’ve got!), trimmed Mixed Greens or any green
Olive oil, as needed
1 leek or 1 onion, chopped (if using a leek, make sure it’s cleaned, and only use the white and light green parts)
3 garlic cloves, minced
3 eggs
S and P to taste
4 teaspoons water
Bread Crumbs, as needed
1. Chop the chard, both leaves and stems, and then boil the chard for about 20 minutes (yikes, I think I would do 5-10 in my kitchen-julia) in lightly salted water. Drain the chard and set it aside.
2. Preheat the oven to 350degrees. Pour some olive oil into a large skillet. Add the onion and saute lightly over low-medium heat for 2-3 minutes. Add the garlic, and saute for another minute. Add the Swiss chard and continue sauteing for 2-3 minutes more, blending the ingredients well. Beat the eggs in a deep bowl, add the salt, pepper, and water. Mix well.
4. Butter thoroughly a long, ovenproof dish. Place the chard mixture in it and spread evenly. Pour the egg mixture on the top and also spread evenly. Sprinkle some bread crumbs over the top surface. Place the dish in the oven for about 25-30 minutes. Serve hot

For Greens: CHARD DAHL or use mixed greens

1/4 cup brown lentils
1 tbsp. turmeric
1 bunch chard or greens mixed
1/2 cup orange lentils
salt and pepper

Lentils do not have to soaked. Into 7 cups of boiling water, throw the brown lentils with the turmeric. Let simmer for 20 minutes. Add the chard and bring back to a boil. Simmer for 10 minutes more. Add the orange lentils and simmer for another 10 minutes. Season with salt and pepper. The lentils should have soaked up all of the water and can be served at once, though it will do no harm to let them rest in the warm pan.

I added some toasted sesame oil and it made this dish even better. You can find bulk turmeric and both colors of lentils at health food stores and asian markets.)

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