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Monday, March 30, 2009

CSA Adventures, Box 11

Posted By on Mon, Mar 30, 2009 at 5:31 PM

click to enlarge oregano.jpg
In this week's box (I accidentally deleted the usual photo in the course of switching to a new camera):
  • asparagus, 14 oz.
  • carrots, 1 lb. 4 oz.
  • chard, 11 oz.
  • 1 head green lettuce, 8 oz.
  • 1 head red lettuce, 10 oz.
  • fresh oregano, 3/4 oz.
  • rutabagas, 1 lb. 13 oz.
  • radishes, 9 0z.
  • fresh onions, 11 oz.
The first-of-the-season radishes were devoured almost immediately as an hors d'oeuvres (French-style, with butter and salt) while I cooked the chard with the onions (recipe below) and poached the asparagus in garlic butter, both to go with a lamb rib roast almost exactly like the one I blogged about in January. I gave the oregano to one of my dinner guests since we have a big, healthy plant (shown above).

The next night we ate most of the lettuce and carrots in a big salad. So that was most of the box gone within 48 hours. We're getting a little backed up on rutabagas, but they keep in the fridge for months.

Chard with Fresh Onions
1/4 cup olive oil

pinch of hot pepper
1 bunch fresh onion (white parts only) or 1 onion
1 bunch chard
1/2 cup white wine
1 tsp. salt

With a paring knife, cut the stalks out of the chard. Wash the stalks and chop across the grain into slices no more than 1/4" wide.

Chop the chard leaves into 1/2" strips and wash them, leaving them fairly wet.

Cut the greens and roots off the onions and chop the white parts fine.

Add the olive oil, hot pepper, chard stalks (not the greens, yet), onions, and salt to a pot large enough to hold all the chard. Simmer until the stalks are cooked enough to eat, then add the wine and reduce at high heat until the liquid has almost all boiled away.

Add the chard leaves, stir, reduce heat to a simmer, cover, and cook, stirring occasionally, until done. Correct salt.

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Robert Lauriston

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