Chard is one of my favorite summer greens! Many of our best cooking greens fade in the heat, but not this one. As long as we keep it watered it keeps producing gorgeous pink, red, orange and yellow stemmed leaves as fast as we can pick them.
CSA Members can access lots of recipes for chard and all the other veggies in your share at Cook With What You Have. Check your email for the password to the site and enjoy your 24/7 access to recipe inspiration!
This week your share may include…
- Chard: This is simple to salute or if you’re feeling more ambitious try my grandmothers chard bisque
- Fava Beans: Take them out of the pod, boil them, slip off the second skin, salute with salt & olive oil and maybe a few herbs and enjoy one of life’s simple (but hard won) pleasures! Or cook them whole in the pod.
- Kohlrabi: With the leaves on they look slightly alien but peeled and chopped they taste delicious!
- Lettuce: Nice big heads of ruffled Red Baron & Tropicana.
- Napa Cabbage: These dense heads are great for salad, slaw or kimchi. There are lots of recipes at Cook With What You Have – my new favorite is Vietnamese Style Napa. Here’s a few more recipes from the NY Times.
- Onions: Big beautiful sweet walla’s
- Parsley: I’m a big fan of Yotam Ottolenghi and his tabbouleh is one of my favorites
- Summerfest Greens: This is an improved version of the asian komatsuna greens. It’s mild with a crunchy stem and can be added to salad, but is more typically used as a cooking green.
- Summer Squash: The first of the season!
- Turnips: Tasty Hakuri Japanese salad turnips.
Coming soon… Cilantro!