a great recipe for spaghetti squash

i can't take credit for this (it's from the food network's ming tsai) but it was dee-lish! top it with braised bok choy and you've got yourself a great dish!

Gingered Spaghetti Squash:
1 small spaghetti squash cut in half, deseeded
2 tablespoons butter
1 tablespoon honey
1/2 tablespoon minced ginger
Salt and black pepper
Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is "al dente". Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving

new way to work the zucchini crop!

long live the season of zucchini and tomatoes!! i struck upon a brilliant recipe through the ny times that makes great use of both: zucchini "pasta" and fresh tomato sauce. i made the tomato sauce last week with a bunch of the yellow tomatoes and ended up with this stunning orange colored sauce. grate some fresh parm on top and you have a fantastic meal.

got tomatoes?

does everyone remember Julia's dear friend Jacques? my husband has been reading his biography and found this wonderfully simple recipe for primavera pasta. now you are probably conjuring up the same images i did when i heard that dish's name.....a sloppy mix of broccoli, squash, carrots and whatever else was left in the crisper drawer of the refrigerator with a heavy tomato sauce. well my friends this recipe couldn't be farther from the plate. with all of the heirlooms coming from the farm you'll definitely want to try this one out. and the best thing is, its super quick and light.....

Giobbi's primavera pasta (from Jacques Pepin)
tomato sauce:
1 lb ripe tomatoes (2-3)
1 tsp finely chopped garlic
3/4 tsp salt
1/2 tsp freshly ground pepper
1/3 c olive oil
1 c shredded basil leaves
salt to taste

pasta:
8 cups of water
penne or bow tie pasta (we actually made our own fettuccine and it was great)
1/3 c finely grated Parmesan cheese

for sauce:
cut the tomatoes in half crosswise, parallel to the stems, and gently press out the seeds. cut into 1/2 inch pieces and put in a bowl large enough to hold the finished dish. add the remaining sauce ingredients and toss.

for pasta:
salt the water and bring to a boil. add the pasta and bring back to a boil. boil uncovered until al dente. add a 6 oz ladle of the hot pasta water to the tomato mixture. drain the pasta and add to the tomato mixture. toss thoroughly. divide into plates and sprinkle generously with Parmesan cheese!

you will definitely want some crusty bread to sop up the delicious sauce that is left behind!

Raspberry Blueberry Cheesecakes Lab

What a beautiful surprise! Raspberries in September! We made cheesecakes with the raspberries we got from the CSA supplemented by wild blueberries we picked last weekend in Ricketts Glen, PA. This a beautiful state park along Lake Rose, with great hikes along two streams that flow over spectacular waterfalls. One can swim in one of the pools (surprisingly deep!) and go sit under the waterfall and get a full body massage wile in the middle of a rainbow. It's magic.

Tim and I each made one, expecting to bring one to the family brunch on Sunday (got postponed), so we got to eat both (share some with friends too). We experimented with different crusts (Tim used a whole grain crust we bought at Mom's - great, not so fatty as the Pillsbury type crusts, but a bit salty for my taste; I used graham cracker crust made following the recipe that is on the box, with less sugar, but a touch a maple syrup, a bit a vanilla. I also put just a a bit of butter, supplemented with vegetable oil and apple sauce instead of all the melted butter that the recipe asks for. It really does not change the flavor or the texture,and it's so much healthier. We also experimented with the filling, the cheesecake part. We did not follow the traditional recipe for cheesecake (too much cream cheese and eggs for us). Tim played with whipped cream and cream cheese, and egg, baked for just a bit. He got a nice fluffy souffle-like filling, much better than mine which was heavier and closer to a real cheesecake filling (I added cream, but not whipped fluffy, cream cheese, egg, corn starch and a bit of flour). The toppings were different too: Tim's was the fruits coated in melted berry jam, mine was just the fruits. Mine looks better, but Tim's tastes better. All in all, both pies were great. We need to work out a lot to keep in shape with all these goodies. Plus, the apple pie season is coming up. Imagine the pies, the strudels, the jams! I can't wait. Happy eating!

Eat Well Guide

With the coming of the Slow Food Nation in San Francisco the weekend of Labor Day, the Eat Well Guide just published Cultivating the Web a book which "highlights how new media is supporting the agrarian revival and also includes a comprehensive list of web resources for all sorts of good food fighters, from farmers to foodies to activists". I guess we are the good food fighters too. Imagine, "Hi, I'm Sorina, a good food fighter. Nice to meet you." I'll try it next time I'm at a party.

Zucchini (or squash) Fries

sorry everyone (Anne in particular!). i meant to post this weeks ago when we first got zucchini. this is a great way to eat your veggies and feel like you're splurging on junk food! i recommend seasoning the bread crumbs with something more than just salt and pepper. also, i didn't make the tomato coulis. i just used regular old ketchup for dipping. enjoy! http://www.epicurious.com/recipes/food/views/BAKED-ZUCCHINI-FRIES-WITH-TOMATO-COULIS-DIPPING-SAUCE-239163

BAGS for a cause

Joan just updated her Farmer's Diary again...this time to report on a new recycled bag initiative. JHSPH beat her to the punch on this one, but Joan wanted to send bags to our CSA to be fair. If you'd like one, you're welcome to take one, but if you're happy with your good ol' Bloomberg tote, Joan said she'd take back the bags we don't give away to sell at farmers' markets. So either way, the bag will go to good use. Joan explains that "the bags are fair traded. 1 BAG AT A TIME also contributes 1% of our total sales to an environmental non-profit group through our membership in 1% for the Planet." Joan promises to donate any profits from these bags and, from now on, to donate 10 extra cents for every farmers market customer who does not use a plastic bag. Go to the One Straw website to read on...http://onestrawfarm.com/diary.html

Of Beetles and Broccoli

Check out One Straw's website to read Joan's latest entry into the Farmer's Diary:

http://onestrawfarm.com/diary.html

Fennel and kholrabi to come? yum.

Recipes Ideas from The Sun

In today's "Taste" section of The Sun, I noticed a reminder about the paper's "Backyard Harvest" series, a compilation of recipes featuring seasonal and regional produce. Recent recipes call for a lot of the items we've received lately, so check it out:

http://www.baltimoresun.com/entertainment/dining/bal-backyardharvest,0,5567687.storygallery

...and post if you've made something good!

Zucchini, squash & broccoli with tomato crab meat sauce over whole wheat penne pasta

Here's something I made last night after getting home at 9pm (not from work, don't worry, but from tennis). It was late, we were hungry and I wanted something light and quick. So here it is. It'll probably take me longer to post this than it took me to make this dish, but then, I'm a slow typist and I do have a way with the chef knife.

While the salted water for pasta gets to a boil, heat up some vegetable oil in a pan over medium heat. Add chopped onion, garlic and hot red pepper flakes , cook until the garlic starts to become fragrant or to color a bit then add the chopped veggies. If you're not ready with the veggies, add some white wine, to cool down the cooking process a bit. The veggies do not need much cooking (as they are perfectly good raw), so 5 minutes after adding the veggies, add the chopped tomato and the crab meat (you don't need a lot, though the more the better) and turn off the heat. Sprinkle herbs on top of the veggies and in the cooked pasta and serve hot.


The best thing about this dish is that it can be done really quickly and is really versatile. In the winter I make a white wine cream sauce , and I usually add whatever veggies I have in the fridge. Crab meat is pricey and hard to come by, but one can easily use shrimp or fish or mushrooms. The leftovers are great too (even cold, as I had today for lunch). I omitted any quantities from this recipe because I really like the freedom to add as much of something as I like or have, and as I need. Enjoy!

Parmesan-Crusted Squash recipe from Whole Foods

We used up all our yellow squash last night with this recipe. The result is a crunchy, salty exterior with a delightful sweet, burst in the middle! We added extra olive oil to the pesto so that it stuck more easily to the squash.
-Johanna

Parmesan-Crusted Squash with Fresh Tomato Sauce

Vegetarian

Fresh and sundried tomatoes blend together for a simply delicious tomato sauce that perfectly complements the herbed topping in this recipe. This breading method is also delicious for chicken and fish.
Serves 6

* 1/2 cup panko breadcrumbs
* 1/2 cup shredded Parmigiano-Reggiano
* 1/4 cup chopped parsley
* 1/2 teaspoon red pepper flakes
* 1/2 cup prepared basil pesto
* 2 pounds zucchini or yellow squash, cut on an angle into ½-inch thick rounds
* 4 oil-packed sun-dried tomatoes, drained
* 1 pound ripe tomatoes, cored and quartered
* 1/2 cup orange juice
* Salt and pepper to taste

Preheat oven to 425° F. Line a baking sheet with parchment paper; set aside.

Put breadcrumbs, Parmigiano-Reggiano, parsley and red pepper flakes into a wide, shallow dish and mix well. Spread a bit of the pesto on both sides of each piece of squash, then transfer to dish and press gently to coat on both sides with breadcrumb mixture. Transfer squash to prepared baking sheet and bake until golden brown and crisp, 20 to 25 minutes.

Meanwhile, put sun-dried tomatoes, fresh tomatoes, orange juice, salt and pepper into a food processor or blender and puree until smooth. Serve squash hot or at room temperature with tomato sauce on the side.
Nutrition Info

Per serving (about 10oz/291g-wt.): 220 calories (130 from fat), 14g total fat, 3g saturated fat, 8g protein, 17g total carbohydrate (4g dietary fiber, 7g sugar), 10mg cholesterol, 540mg sodium

this week's share

what a diverse bounty!! i told you the greens would eventually be replaced with the brilliant colors of summer. although i must admit i do miss them sometimes! so last night i managed to use the onions, anaheim peppers (my addition to the recipe), potatoes and corn in one recipe!! it's from gourmet magazine and was quite tasty! if you aren't feeding a lot i suggest freezing half of it for later. http://www.epicurious.com/recipes/food/views/POTATO-CORN-CHOWDER-242862

there is also another recipe that we are going to try tonight with the eggplant. i'll let you know how it goes. marinated eggplant with capers and mint. it calls for japanese or italian eggplant but i'm going with the regular ones that we got yesterday! http://www.epicurious.com/recipes/food/views/MARINATED-EGGPLANT-WITH-CAPERS-AND-MINT-242842

on a side note...does anyone know why the red leaf lettuce is no longer quite so red? i wonder if it has something to do with the heat or the later part of the season? when we first started getting it the leaves were deep red all the way down and now there's barely a red tinge on the tips. just curious.

another resource for recipes

this link was sent to me by one of our predoctoral fellows. it is her brother's farm CSA and has an excellent drop down list of recipes for seasonal produce. it is in california so they have way more fruit and veggie options but i think everything we get is listed. http://www.tdwilleyfarms.com/csa/frrecipes.html

if you have trouble clicking on the recipes check your pop-up blocker!

Frittata

Found this frittata recipe on epicurious.com. great for our csa veggies. you could probably subsitute (and add even more of) any greens. the chard really goes to nothing, especially when it's finely chopped. i did not use prosciutto or zucchini blossoms, and it was perfect without them. used a tiny bit of feta to make up for the saltiness lost with the prosciutto, but it was probably not even necessary. the parmesan is perfect. as this was my first frittata experience, i was afraid to be aggressive when it was cooking on the stove before the oven (recipe says to lift cooked egg to let raw egg go to bottom), but don't be afraid to shake it up a lot. it'll come out fine in the end. just watch carefully when it's in the oven so that it doesn't dry out!

Active time: 35 min Start to finish: 40 min
Servings: Makes 6 servings.

Ingredients

6 large eggs

6 large fresh basil leaves, chopped

1 tablespoon chopped fresh parsley

1/4 teaspoon salt

1/4 teaspoon black pepper

1 oz prosciutto, finely chopped

1 tablespoon olive oil

1 lb medium zucchini (about 3), halved lengthwise and cut crosswise into 1/4-inch-thick slices

5 medium Swiss chard leaves, stems discarded and leaves finely chopped (1 1/2 cups)

12 scallions, trimmed and finely chopped

5 zucchini blossoms*

2 oz finely grated Parmigiano-Reggiano (1 cup)

Preparation

Preheat broiler.

Whisk together eggs, basil, parsley, salt, and pepper in a bowl.

Cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes. Add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes. Add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes. Pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose). Sprinkle cheese evenly over top.

Broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
Cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. Cut into wedges.

*Available at many farmers markets and specialty produce markets.

You can see the recipe/reviews at http://www.epicurious.com/recipes/food/views/SUMMER-VEGETABLE-FRITTATA-109668

top three!

CSA'ers.

change the title to 11 best foods you ARE eating and give yourself a pat on the back. here you are: chard, cabbage, and beets!
http://well.blogs.nytimes.com/2008/06/30/the-11-best-foods-you-arent-eating/

and a few quick suggestions for you on cooking with these three.

1) cabbage: make kraut. you get the benefits of the cabbage PLUS the benefits of the organisms you cultivate in your own kitchen. sandorkraut has a great tutorial. mixing red and green cabbage together makes for gorgeous pink kraut. i recommend throwing in slices of garlic for its anti-inflammatory, potential heart health contributions, manganese and selenium.
http://www.wildfermentation.com/resources.php?page=sauerkraut

2) beets: grate and toss with plain yogurt, mint, lemon juice, and salt/pepper for a tasty lunch.

3) chard: affectionately termed "chard-y pie" by friends, this stuff is amazing! i'd recommend kicking up the amount of chard in the filling (and feel free to throw in kale, beet greens, onion tops, etc). enjoy!

Swiss Chard Tart with a Potato Crust (from Stonewall Kitchen's cookbook "Harvest")
This tart makes two. If you want to save one for another day, cook them both in the oven, and store the second one in the fridge to reheat for dinner later in the week.

1 ½ lbs Swiss chard, stems trimmed and leaves washed and coarsely chopped
¼ c. plus 2 Tbs. olive oil
1 garlic clove, thinly sliced
Salt and pepper
2 large potatoes
3 tsp. chopped fresh thyme
1 heaping c. freshly grated Parmesan cheese
2 large eggs
2 c. ricotta

1. In large skillet, heat oil over medium heat. Cook chard and garlic (half first, then the other half), stirring frequently. Season with salt and pepper. Cook for 10 minutes, stirring until the chard is just tender. Blot excess liquid with a paper towel and let cool.
2. To make the crust, slice the potatoes very thinly. Create a thin layer of the potato slices on the bottom and the sides of two pie plates, slightly overlapping them to make a solid “crust”. Drizzle 2 Tbs. of oil over each crust, swirling the pan slightly so the oil drips to the bottom. Sprinkle each crust with ½ tsp. thyme, some salt and pepper, and a heaping ¼ c. of Parmesan.
3. Preheat oven to 400 degrees. Whisk eggs in a large bowl and whisk in the ricotta, the remaining 2 tsp. thyme, and the remaining ½ c. Parmesan. Season with salt and pepper. Add the cooled sautéed chard and mix well. Divide the filling between the two crusts and press down lightly.
4. Bake the tart for 20 minutes. Reduce heat to 350 degrees and bake for another 10 minutes. The potato curst should turn brown and crisp, and the filling should feel solid and firm when gently touched. Let cool about 5 minutes.

be well!
dana

2 sites to visit!

check out "The CSA Chronicles" in the Washington Post for some refreshing CSA enthusiasm and a recipe for a grilled chicken and squash salad.

http://www.washingtonpost.com/wp-dyn/content/article/2008/07/08/AR2008070801987.html?wpisrc=newsletter&wpisrc=newsletter

maybe soon we'll be lucky like the columnist and get some more yummy fruit!

also, joan, the one straw farmer, just added new pictures to the farm's website. go to onestrawfarm.com, then click on farmer's diary to take a look....

Zesty wholegrain squash fritters

These hearty pancakes are packed with vegetable goodness, varied textures, and the flavorful kick of feta and sundried tomato. They're so good, they can be enjoyed naked - sans dipping sauce, that is; I recommend wearing pants while you eat them.

These were actually the result of a derring-do kitchen venture - my chard was starting to look droopy, and a lot of it was waiting to be eaten. Since I had been spending a lot of time away from home, I needed something I could pack for the road that wouldn't spoil.

• 1 yellow squash, chopped
  
• swiss chard*, chopped
  
• sundried tomatoes, softened (soak overnight), chopped
  
• whole wheat flour
  
• 1 egg
  
• water
  
• milk
  
• oil
  
• feta cheese chunks
  
• sprinkle** of organic flax seeds
  
• sprinkle of salt

Put on some Count Basie, Buddy Rich, or Sinatra. This is crucial to bring out the flavor. Add ingredients, roughly in the order listed above, to a large mixing bowl. Stir, adding flour or water as necessary to achieve a sticky texture. Mixture should be about 1/2 dough and 1/2 vegetable chunks - don't go stingy on the veggies! Fry in a bit of oil. Once pancakes are golden brown on one side, flip, then squash with spatula to cook the insides well. Once crispy on both sides, serve with good company and a nice Malbec. Save some for work the next day.

Everytime I enjoy the fruits (and vegetables) of my labors, I thank the dirt I signed up for this CSA. Without a fridge full of previously unknowns (orange beets? Never seem 'em before), I'd nary venture to concoct so many culinary Michaelangelos. Kudos (or kudzu?) to Leana and Joan for putting this together!

*Fun veggie facts:

Swiss chard, beta vulgaris, is of the same species as the common beet. Vulgaris sounds vulgar (crass), doesn't it? But vulgaris just means "ordinary," from the Latin vulgus, meaning "a crowd."

**How much is a sprinkle? More than a pinch, less than a pound.

Too many greens?

Could one ever truly have too many greens? For those of us who like to glean our energy from foods only once-removed from direct solar power (alas, if I only had cholorphyll), the answer is a resounding "No!"

...But what to do when those greens start turning into mushy browns?

Thankfully, this sneaky decomposition process has only crept up on my beloved kale but once. Withered, soggy limbs were quickly amputated to save the body - though this little green soldier quickly found itself frying in a pool of olive oil only moments later; indeed, had it known its ultimate destiny, would it have chosen the slow demise of withering rot over a sizzling fate in my frying pan? Regardless of the preferences of my produce, I prefer them crispy over mushy.

So does anyone have any tips worthy of Dr. Frankenstein on how to preserve, prolong or resurrect dying or withered greens? Might you know of some macabre concoction - a bread, perhaps - in which my uncooperative young vegetables might be infused for later consumption?

Greens and cheese quiche

This is a sort of ad hoc recipe, but I made it, tasted it, and proclaim it good enough to share. A result of too many veggies last week, since I got most of the share due to the long weekend. It is a version of a spinach and cheese quiche, but uses assorted greens instead, and a "crust" of shredded red potatoes instead of time consuming dough making - I suppose you can make it in any pan, but I used an 8 inch nonstick pie pan.

Trim and steam any and all greens on hand. I used the Kale, Chard and beet greens of last week. Let cool, squeeze out the water, and chop coarsely.

Cook 4 slices of bacon or turkey bacon in a pan, and then saute 1/2 an onion and 1 tsp of chopped garlic in the same pan, to get that extra flavor.

Shred 4 small red potatoes, with the peel, into a bowl. Add a 1/2 tsp of salt, mix well, and then squeeze out the water with your hands. Season the shredded potatoes with whatever is on hand - I used some grill seasoning. Pat into the bottom of the pan, and bake at 400 for about 8 minutes.

Crumble bacon, and spread over the potato crust. Mix the greens with the onions, add 1/2 cup of shredded cheese (cheddar, parmesan, mozzarella...anything tasty), and spread on top of bacon. Beat 4 eggs, add a bit of pepper and more grill seasoning, and pour over the greens. Bake at 400 for 20-25 minutes, or until the quiche is set (doesn't jiggle when you shake the pan).

Enjoy, and share. :)

choppin' broccoli

a little shout out to dana carvey's catchy song......and that tastiest of vegetables.....broccoli! it's a great veggie and very good for you. a member of the Brassicaceae family, broccoli is high in vitamin C, soluble fiber and has potent anti-cancer properties. but don't boil for more than 10 minutes or broccoli will lose many of it's health benefits (steaming and stir frying don't seem to have that problem). there are many things to do with broccoli but i think the simpler the better.

tonight we made a tasty side dish of broccoli and orzo....
cook 1/2 cup orzo in 4 cups of water until tender (about 15 mins). drain, reserving 3/4 cup of water. saute 5 cloves of garlic (sliced) and 1/2 onion (diced) in 2 Tbsp olive oil until slightly translucent. add broccoli florets (about 4 cups) tossing in olive oil, garlic and onion. add reserved water, cover and steam for 5 mins. uncover and cook further to reduce liquid until almost evaporated (about 2 mins). combine with orzo. season with salt and pepper to taste and juice of half a lemon. enjoy!

don't waste the broccoli stalks or leaves....peel the tough outer skin with a vegetable peeler and use for soups, stir fry and stocks!

we also received green and red leaf lettuce, swiss and rainbow chard, onions, kale and red cabbage today so post your recipe ideas!

Good, easy greens

Here's something I just this weekend stole from Mark Bittman (New York Times). I tested it, and, ecco!, it's right as rain.

Here's the recipe, in its entirety:
Poach a couple of pounds of dark leafy greens, like kale, collards or spinach. Drain, cool, squeeze dry and chop. Then toss with oil, salt and lots of lemon juice. Serve with more lemon, oil, salt and pepper. Call it horta.

Pesto whole wheat fusilli, with dark greens, carrots, and chicken

I wrote this post on my own blog during week 3 of CSA. However, since the New York Times just did a piece about beets, I thought I'd share it with you all.


"No strawberries this week, but instead we got beets. I love beets, for the nice bloody red color they bleed into the food. I don't roast the beets, just wash well, and then slice the heads into nice half moons and chop the leaves and sautée in a pan with garlic and vegetable oil. This makes a very nice and beautiful side dish, no boring colors on the plate. So this week we'll have a lot of salads again, maybe tomato-less because of the recent salmonella scare, but Maryland tomatoes seem to be ok; Last night for dinner I made Pesto whole wheat fusilli, with dark greens carrots, and chicken. It's as simple as it sounds: sautée the carrots (sliced in nice ovals) and the dark greens in oil, with red hot pepper flakes and garlic, add a quarter cup of white wine (or however much you can spare from that glass you've been sipping from while cooking...) and let it cook until the carrots are almost done, still a bit crunchy (I don't like mushy carrots). When it's almost ready add the cooked chicken ( I had leftovers from a whole chicken that Tim barbecued on Sunday). Season with salt and black pepper. The pasta cooks in salted boiling water in a different pot, and when it's al dente , drain, add to a serving dish, mix in a bit of pesto and chopped herbs . Serve right after salad. Speaking of pasta, we had an authentic Italian dinner recently with A&L and L's Italian parents. It started with pasta (Pesto linguine) , the second course was a slice of roast with bread and cheese, and we ended with salad. This (salad ending) was most surprising , but then it makes sense, you sort of clean your palate, get it ready for desert. Then I remembered that I grew up in Romania and had salad only as a side dish to the meat course. I still remember my surprise my fist lunch at Marlboro College, when I saw people had salad for lunch (as lunch, with maybe a cookie as desert). I think people's eating habits and cultures are fascinating. Bon Appétit!"

Emerald broth, ochre beets, and other olitory* indulgences

My soup recipes are hardly the sort that belong among the culinary masterpieces of Wolfgang Puck. If I'm lucky, my creations might someday qualify for publication on the back of a rusty, dusty, dented Campbell's soup can, the sort that one might find hidden behind the eerie, pickled remains of once-ambulating porcine limbs (pig's feet and soup cans are disconcertingly juxtaposed at my nearest grocer). That said, I do love cabbage, and I'm rather proud of my seemingly bottomless pot of emerald broth and nourishing, rubbery foliage. Throw in a few sliced yellow beets and a sprinkle of salt, or perhaps a nugget or three of some free-range antibiotic-free chicken sausage (for carnivorous folks, of which I am not, except for those every third mondays or so when I partake in the luxury of a meleagrine** indulgence; but keep that between you, me, and the lamppost).

*Of, like, or pertaining to kitchen vegetables.

**Of, like, or pertaining to turkeys. If you've ever felt the urge to use absurd vocabulary like cnidarian (of, like, or pertaining to a jellyfish), I'll share with you my most coveted secret: http://phrontistery.info/genitive.html

Swiss Chard as Spanakopita

We used up two weeks' worth of chard by making a modified Spanakopita! We found a whole wheat phyllo dough and used a "light" butter-like substance spray. It is best served fresh but I have been eating it for lunch as well. I used the leftover phyllo dough to make breakfast quiches with some of the kale, purple basil, etc.

-Johanna

2 1/4 cups minced white onion
3/4 cup minced green onions
3 garlic cloves, minced
9 cups chopped trimmed Swiss chard (about 1 1/2 pounds)
6 tablespoons chopped fresh parsley
3 tablespoons minced fresh mint
1 cup (4 ounces) crumbled feta cheese
1/2 cup (2 ounces) freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
3 large egg whites
10 (18 x 14-inch) sheets frozen phyllo dough, thawed

Preheat oven to 350°.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add white onion; sauté 7 minutes or until golden. Add green onions and garlic, and sauté 1 minute. Stir in chard; cook 2 minutes or until chard wilts. Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly. Stir in cheeses, salt, pepper, and egg whites.

Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets.

Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish. Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles. Fold each rectangle in half lengthwise. Place a rectangle against each short side of dish. Spread the chard mixture evenly over phyllo.

Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture. Fold phyllo edges into center. Coat with cooking spray. Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden.

Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.

What to do with all these greens?

welcome all CSA (Community Supported Agriculture) members at JHSPH and beyond to the one veggie at a time blog (protecting health, saving lives....). a place to share ideas, recipes, resources, etc. for what to do with all the greens and the many other common and exotic veggies we get each week. please use this space to share with and learn from our fellow organic veggie lovers in East Baltimore.

So i will begin with a little something i invented that i am pretty proud of.....now mind you i rarely measure so you'll have to wing it but since this isn't a souffle you'll be fine!

chard and potato gratin: slice small potatoes about 1/4 inch thick and blanch. shock in cold water to stop cooking and set aside. saute minced garlic and chopped onions in olive oil. once onions are translucent add chard (stems removed) and a little bit of water to steam. season with salt and pepper. in a small casserole or baking dish put a layer of the chard mixture down. cover the layer with shredded parmesan. arrange a flat layer of potatoes on top making sure to cover all the chard mixture and season with salt and pepper. cover with another layer of parmesan and repeat. end with a layer of parmesan. bake covered in a 350 degree oven for about 15 mins. remove cover and let bake another few minutes to allow the cheese to get all bubbly and yummy. enjoy!

now it's your turn to share...