At this point in the season, there’s a great rhythm going on in the fields and we are able to sit back and enjoy the process as a whole. The kitchen is full of veggies to be processed and put up. Maybe some of you are doing the same?! Our baby girl will be starting foods this winter and there will be peas, green beans, and summer squash ready for her to try. Pickles are always in demand around here too and if you have never made them you can always start with a simple refrigerator recipe. Being able to enjoy the harvest during the cold months is always such a treat.
In your box this week:
Boothby Blonde Cucumber
Swiss Chard with Parmesan and Lemon
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
2 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
~Matt and Heather