CSA Week 3

Hello! Lindsay here. Well I have finally spent some time out in the field, both planting and harvesting, and I can report that things are growing beautifully. The rain we got was much needed and is helping our summer crops like zucchini and cucumbers to start sizing up.

Our apprentices this season, Nick and Danielle, are working hard and learning quickly. Having come from Texas most recently, they were wondering if they would ever see hot weather, but our forecast ahead looks to be that way!

Here are some pics from the field:

Ella was a big helper this morning in the field, putting our cut heads of lettuce into the bins for us, and breaking up leaves of kale and chard for the fairies to eat. She tried to lift the full lettuce bins herself, but they were a little bit too heavy :)

I've been busy lately and have been grabbing a snack that is worth sharing: a box of sunflower shoots with some toasted almonds thrown in. I eat it right out of the box with my fingers, no dressing or anything. It has become something that I crave, and if I eat it as a morning snack, I've already gotten one serving of greens in for the day!

Here's a recipe using Rainbow Chard, another one of my favorite greens. This is from the New York Times, and could probably be simplified to work for you! The simplest way to enjoy Rainbow Chard is to slice up thinly and wilt/saute with garlic and coconut oil. This is a perfect side dish for breakfast or dinner.

  • 1 ½ to 2 pounds chard
  • 5 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • ½ cup pine nuts
  • ½ cup raisins, soaked in warm water for about 10 minutes, drained
  • Salt and pepper to taste
  • 8 boneless, skinless chicken thighs
  • ½ cup dry (fino) sherry or a flavorful white wine
  • Chopped fresh parsley leaves for garnish

Cut chard stems into 1- to 2-inch lengths, and coarsely chop leaves. Gently boil stems until almost tender. Add chopped leaves. Cook until soft, another couple of minutes. Drain well, pressing out water.

Put 2 tablespoons oil in large skillet over medium-low heat and add garlic; cook until garlic begins to color, a couple of minutes. Add pine nuts and cook another minute, stirring, then add chard, raisins and salt and pepper; cook, stirring, for about 2 minutes. (Stuffing can be refrigerated for two days.)

Put each thigh between plastic wrap and pound thin, without tearing. Sprinkle with salt. Put spoonful of stuffing on one end and roll. Skewer closed with a toothpick or two.

Put remaining oil in large, deep skillet over medium-high heat. Add thighs, browning on one side for about 5 minutes and adjusting heat if needed, then turn. Cook a minute or two, then turn heat to medium-low and add sherry. Let bubble for about 30 seconds, cover, and cook about 5 minutes, or until chicken thighs are quite firm and cooked through.

Remove to a platter. Reduce liquid in pan over high heat, if needed, and spoon over chicken. Garnish with parsley, and serve.