Rain Makes Rainbows
"The way I see it, if you want the rainbow, you gotta put up with the rain."
~ Dolly Parton
Rainbow Chard Freshly Picked
We have had our fair share of rain! One storm in particular bruised up a good bit of our lettuce and bok choi fields and a lot of stuff is beginning to bolt with this heat wave we are having. So it goes this time of year. We do still have a lot growing and thriving. We are doing our best to get it to you before the deer eat it! They are particularly fond of the rainbow chard and lettuce heads. Many a baby fawn have been spotted in the fields and we can hardly blame them. We grow good food.
It is a crazy busy week as our right hand man, Will Lorentzen, is getting married and the farm owner, Derek Roller, will be out of town. So thank you to all of you, in advance, as this week will be a one of maintenance more than one of all out work. Congrats, Will and Adrian!
Considering the damage from the storms, we should have a pretty great CSA offering this week. We have:
Asparagus
Bok Choi
Lettuce Heads
Shiitake Mushrooms
Bunched Rainbow Chard
Turnips
Scapes
Lambs Quarters
Bunched Kale
Asparagus
Bok Choi
Lettuce Heads
Shiitake Mushrooms
Bunched Rainbow Chard
Turnips
Scapes
Lambs Quarters
Bunched Kale
Here is a simple and delicious way to use rainbow chard!
Sautéed Rainbow Chard with Garlic and Lemon
1/2 cup extra-virgin olive oil
3 large garlic cloves, thinly sliced (or you can use your scapes!)
4
pounds rainbow or ruby chard—thick stems discarded, inner ribs removed
and cut into 2-inch lengths, leaves cut into 2-inch ribbons
Salt and freshly ground pepper
1/2 teaspoon finely grated lemon zest
- In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.
- Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest and serve right away.
Compliments of: http://www.foodandwine.com/recipes/sauteed-rainbow-chard-with-garlic-and-lemonhttp://www.foodandwine.com/recipes/sauteed-rainbow-chard-with-garlic-and-lemon
Additionally, a side note about Lambs Quarters...
It is a local wild food, belonging to the same family as spinach and chard. It is super nutritious and ours is pesticide free. :) It is a lovely cooked green. Just treat it like you would spinach. It makes really yummy pesto!
Have a super week folks and thanks again for joining us in keeping food local!
Your Echo Team
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