What a gorgeous fall weekend here in Central Ohio
- Squash – I’m going to see if I can’t concoct some kind of quick bread or pancake that uses squash puree. These guys are starting to stack up.
- Green peppers – pasta salad made with feta, peppers, and bowties.
- Swiss chard – Spinach Dip (chard makes a good sub for spinach in most everything that calls for cooked spinach)
- Apples – I’m going to make an apple pie with the Golden Delicious and snack on the fujis. mmmm
October. Wow. How’d that happen?
Rees menu for week of 10/4/10
- Monday: Pasta with sausage and peppers
- Tuesday: Ground beef burritoes
- Wednesday: Pintos
- Thursday: Baked spinach dip (made with swiss chard) and whole wheat pitas
- Friday: Pizza
After a week of travel and exciting new jobs, I’m trying to get back on track this week. Thanks to my three good friends who went to North Market to pick up my CSA for me last week!
- Sweet potatoes – I’m going to add these to the potato basket in the pantry for future consumption
- Corn – Smoky corn salsa
- Cantaloupe – snacking
- Swiss chard – Sausage and potato soup with greens
- Apples – make sauce and/or freeze
- Pears – These juicy delights are for snacking
Last week, I was in St Lous visiting family, but my handsome hubs picked up CSA for me. I already ate all the chard, apricots, and blueberries from last week. I still have some beets though, so I’m including them in this list. And can I just say for the record that I absolutely LOVE my farm, Wayward Seed? I can. I do.
Here’s what we got this week:
- Beets (from last week) – Boiling, slicing and eating with goat cheese and thyme. (Roasting in the oven is better, but I’m out of foil!)
- Carrots (some cool looking white ones) – peeling, cutting into sticks for snacking.
- Swiss Chard – I feel another fritatta in your future, chard. But I bet you could also use this instead of spinach in Palak Paneer.
- Crook neck squash – Sauteed with garlic and onions, then topped with Romano.
- Peaches (first of the season!) – Ripen in brown bags, eat for snacks. If I can’t eat them all while they’re still good, I’ll freeze them for smoothies.
- Blueberries – Eat for snack. I’m trying to watch what I’m eating (beach in T minus 5 weeks people), but if you’re very good, I share Marion Cunningham’s FABULOUS recipe for crumble topping which is to die for with these blueberries. And with the aforementioned peaches.
Wayward Seed veggies are back in business this week. Excellent news.
CSA, Week of June 26:
- Apricots – Same as last week – Ripen in brown bags, and eat plain.
- Cherries – Same as last week – Eat plain, for breakfast, lunch, dinner, snacks, and dessert.
- Swiss Chard – Blanch, and use in frittata
- Rat Tailed Radishes – Saute with garlic and olive oil
This is very similar to my Stuffed Shells. It’s an example of what I like to do to make things easy, but avoid having the same old thing all the time: Take one recipe that you like and tweak it so it’s just a little different, based on your mood, availability of ingredients, or whatever.
You can make one big 9×13 pan of this, but I made two 9x9s and popped one in the freezer for next week. This one has a few steps, but a lot of them you can do simultaneously (brown the meat while the pasta is cooking, mix the cheese filling in between stirring the meat, etc).
Swiss Chard Lasagna
- 1/2 box of Lasagna noodles
- 1 16 oz package skim ricotta
- 1 16 oz package low fat cottage cheese
- 2 eggs
- 1 bunch swiss chard (you could use any green you like here, though prep will vary)
- 1/4 – 1/2 C grated romano cheese
- 1 pound ground sirloin
- salt and pepper to taste
- Tomato sauce (Here is how I made it for this dish)
Boil your pasta. Wash your swiss chard and separate the leaves from the stems. Blanch the leaves, then squeeze all the moisture from them that you can (wait until they’re cool!). Chop the leaves finely, and place in a mixing bowl. Trim the stems and chop. Add these to a skillet with the ground sirloin and cook them together over medium heat until the meat is browned and the stems are softened. To the mixing bowl with the chopped chard leaves, add the ricotta, cottage cheese, eggs, romano, salt and pepper. Mix well. Now, layer it all in a pan. First some sauce, then noodles, then cheese, then meat, then sauce, and keep going. Layer up to the top of the dish, finishing with sauce at the end. Bake at 350 for about an hour. If you’re going to freeze it, freeze before baking.
Inspired by Rachel, I’m going to start posting weekly menus and linking back to Mindful Menus. It never works out to plan for Sat and Sun, so I’m skipping those days. They are free-for-alls at our house.
Rees menu for week of 6/14/10
- Monday: Lasagna with swiss chard
- Tuesday: Ravioli with brown butter sauce
- Wednesday: Ground sirloin burgers with buttered peas
- Thursday: Pork loin chops with Radish greens
- Friday: Burritoes
Yay! It’s finally here – the first day of CSA pick up. Here is the first of what will be many weekly posts to help plan a use for every item in the CSA bag so nothing goes to waste. I always make a list of everything I get, then the way (or possible ways) to use it during the week.
CSA, Week of June 12:
- Strawberries (lots and lots!) – will freeze some for smoothies and frozen adult beverages, eat some mashed with yogurt, eat some plain, some with chopped mint
- Lettuce – Wash for salad, and eat with Oregano Mustard Vinaigrette
- Radishes – Wash and eat as a snack (but they are sooo good sliced thin and eaten on buttered rye with a little salt)
- Radish Greens – Slow cooked with bacon and onions to serve as a side dish for pork chops
- Swiss Chard – This will go into a lasagne, frozen in small portions to eat all week
- Sage – Used in a brown butter sauce with cheese ravioli
- Peas - Blanched and buttered, mixed with chopped mint
Every year when greens come in season, I make this over and over until I think I can’t possible eat any more frittata. But then winter comes and goes, and I start to see Swiss Chard on the market stands, and I start my frittata making all over again. My mom was kind enough to give me some chard from her garden today. This was the result.
Swiss Chard Frittata**
- 6-8 large leaves swiss chard (any green works for this, though cooking may differ*)
- 1 T olive oil
- 1 clove garlic, chopped
- 4 eggs
- 1/4 cup Romano cheese (parmesan or feta would also work – anything strong)
- Red pepper flakes
Start a medium pan of water to boil on the stove. Put your oven on broil, and put a rack at the topmost position. Wash swiss chard and remove stems. Chop stems finely and add them to a small oven proof skillet (mine is about 8″) with the olive oil. Sautee over medium heat until the stems soften a bit. Add the garlic. In the mean time, once your water comes to a boil, drop in your chard leaves and boil for about 1 – 2 minutes. Chard is pretty tender so won’t need much cooking. Remove it from the water, drain, and leave to cool. Get your eggs ready while that cools. Break them into a little bowl and beat them pretty good with a fork – until frothy. Then take your cooled chard and squeeze all the water out. Squeeze out as much as you can or else your frittata will be runny. Chop the chard and add to the eggs, stirring well to break up clumps of chard. Add the eggs/chard to the stems and garlic in the skillet. Keep cooking, stirring it around, until the eggs are about half cooked (2-3 minutes). Put it under the broiler for about 3-4 minutes, until it is puffed up and browned on top. Remove it from the oven, then sprinkle on the Romano. It will melt onto the top (you could pop it back under the broiler for 45 seconds if you wanted). Loosen the frittata from the skillet with a spatula and move the whole thing to a cutting board. Let it cool for about 5-10 more minutes, then cut into quarters and serve, sprinkled with red pepper flakes. You can add some salt if you like, but I think the Romano adds plenty of saltiness. This is also good at room temperature, and reheated the next day.
*To make this with fresh spinach, skip the stems step.
To make it with kale, cook it longer and toss the stems.
Beet greens or mustard greens should work about the same.
Arugula would also work nicely, but shouldn’t need cooked at all.
**Note that I misspelled “Frittata” in the first version of this post… might still be some that I missed. Don’t spell it, just eat it.