News from Windflower Farm: Rainbow Chard with Pine Nuts, Parmesan, and Basil

CSA Delivery 2, June 15, 2010.

This week you’ll be getting Romaine lettuce, spinach, bok choy, and your choices between ‘Winterbor’ kale and Rainbow chard (see the recipe below) and arugula and broccoli raab.  You’ll be getting a bunch of scallions, four garlic scapes, and a pint of snow peas.  You can cook with your garlic scapes just as you would cook with garlic cloves.  We use a food processor to turn the scapes and a little olive oil into a paste, and then place it in a plastic container in the refrigerator until we’re ready to use it.  You’ll also have a choice between French breakfast radishes and white ‘Hukurei’ turnips.  More of both will be coming in the weeks ahead.  Be sure to try these sweet white turnips at least once this season.  Sauté them in olive oil flavored with your grated garlic scapes.  You’ll also get a potted basil plant, which you can plant, place on your window sill, or use in the chard recipe below.  This week’s fruit share will consist of more strawberries.  Calendula will be the flower of the week for Tuesday shareholders.  It’s too early to say what flowers we’ll be sending on Thursday.  We hope you enjoy your share of the harvest.  Next week’s shares will likely include a wide assortment of salad and cooking greens, more radishes and turnips, kohlrabi, peas and herbs.  Beets and broccoli are coming soon.

Have a good week,

Ted

RAINBOW CHARD WITH PINE NUTS, PARMESAN, AND BASIL

ADAPTED FROM FINE COOKING

1 large bunch of chard; 1 tbs. extra-virgin olive oil; 3 tbs. pine nuts; kosher salt; 1 tbs. minced garlic; 1 tbs. cold, unsalted butter, cut into 4 pieces; ¼ cup grated parmesan; and a ½ cup thinly sliced fresh basil leaves (8-10 leaves).

Cut the stems away from the chard leaves.  Cut or rip the leaves into 2- or 3-inch pieces and wash and dry them well.  Rinse the stems and slice them crosswise ¼-inch thick.  In a 12” non-stick fry pan or skillet, heat the olive over medium heat.  Add the pine nuts and cook, stirring constantly, until lightly browned, 2-3 minutes.  Transfer the pine nuts to a plate, leaving behind as much oil as possible.  Return the pan to medium-high heat, add the chard stems and a pinch of salt, and cook, stirring occasionally, until shrunken and beginning to brown lightly, 6-7 minutes.  Add the garlic and cook just until fragrant, about 15 seconds.  Add the chard leaves and ¼ tsp. salt.  Toss with tongs until just wilted, 1-2 minutes.  Remove the pan from the heat, add the cold butter, and stir just until the butter has melted.  Using tongs, immediately transfer about half of the leaves and stems to a serving plate and arrange.  Sprinkle on half of the parmesan, basil and pine nuts.  Layer on the remaining leaves, stems and pine juices, and garnish with the remaining cheese, basil, and pine nuts.  Serve immediately.  Serves 3 to 4.

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