Hola, Misfit Members! Here’s what’s in the box this week:
-Tomatoes
-Cherry & grape tomatoes
-1/2 doz farm fresh eggs
-Peppers
-Swiss chard
-Sweet corn
Swiss Chard with White Beans & Parm
Ingredients
-1 bunch Swiss chard
-2 tbsp olive oil
-1 clove garlic
-2 cans cannellini beans, drained & rinsed
-About 1 pint cherry/grape tomatoes, halved
-1/2 cup grated parmesan cheese
-Salt and pepper to taste
Directions
-Wash and prepare chard leaves: Separate think stems and cut crosswise into about ½ inch pieces. Stack the leaves a few at a time and slice crosswise into about 1-inch strips. Add the stems and leaves into 2 separate bowls.
-Heat oil and garlic over medium heat in a large saucepan. Cook about 2 minutes until garlic is golden brown. Add chard stems and cover. Stir often and cook 3-5 minutes until stems soften.
-Stir in leaves a handful at a time. Let the leaves wilt, then reduce and cover. Simmer for about 5 minutes, until the chard is tender.
-Stir in beans and cherry tomatoes and cook uncovered for about 5 more minutes.
-Stir in grated parm. Season with salt and pepper. Serve hot, and add a bit more parm on top to garnish if desired.
Well folks, we are winding down into the last few weeks of the CSA. I don’t know about you all, but for me it really has flown by! I wanted to reflect briefly on some things thus far in the season.
So I have had many successes this year, such as the cauliflower, cherry tomatoes, sweet corn, and greens in the spring. However, crops that could be improved upon are numerous as well (peppers, summer greens, eggplant, melons). Next year I plan to construct several new low tunnels that can support a variety of row covers, such as these:
This will allow me to shade all of my peppers, cover my brassicas with insect netting, and keep the greens in better shape throughout the season.
Also, it’s come to my attention that I am once again not reaching everyone with my blog posts each week. The website host that I use has a new version of the blog application, and I will be upgrading to that soon. In the meantime, I will manually send a link to the blog post to everyone via email, and I will also be sharing them on Facebook. If you are not currently following the Misfit Farm page on Facebook, here is the link to the page: https://www.facebook.com/MisfitFarming You can also always just visit the website, Misfit-Farm.com and click on the “Blog” page.