I aspire to this.
|swiss chard, maple syrup, garlic, cabbage|
4 years ago we joined a local CSA*
we buy shares in a local farm and each week we get a basket with whatever came ripe that week plus some eggs and and a loaf of bread. Its a chunk of cash up front and a bit of a gamble and some times it presents a bit of a challenge, last week it was swiss chard. Neither of us are very fond of the taste, sort of earthy like beets. Tonight my quest was to find a way to cook it that we like because I fear we will get more this week.
Here is what I made:
cabbage wedges tossed in EVOO, maple syrup, Salt&Pepper
roasted for 30 min, flip after 15-20
swiss chard stems tossed in EVOO, maple syrup, Salt&Pepper and 1-2 cloves chopped garlic
roasted for 15 min
combined with prepared couscous
swiss chard leaves tossed in EVOO, Balsamic vinegar, and 1-2 cloves chopped garlic
roasted for 10-15 min til crispy
chopped and added to a dressed salad of lettuce fresh basil and tomatoes.
The consensus was to save the "recipe"
....roasted nuts would be a nice addition to the couscous
*Community Supported Agriculture,