Larry brought home half the farmstand on Sunday.
First up--Swiss Chard. I was a chard virgin, although I've liked it in restaurants. Here's what I did, and we really enjoyed it. Chard, how have I avoided you all these years?
Chard with Onions, Orange and Chili
1 large bunch swiss chard, thoroughly washed
1 tsp. olive oil
1 onion, sliced
2 cloves garlic, minced
1 small seedless tangerine or 1/2 orange, peeled and segmented
3 Tbs. orange juice
a few shakes chili flakes
salt and pepper
Using a sharp scissors, cut the green leafy part of the leaf away from the thick chard stems. Chop the stems, and shred the leaves. Keep them separate. In a large skillet, spray some oil, then heat the 1 tsp. olive oil. Add the onion, and cook until just starting to brown. Add the garlic, oranges, and chili flakes. Put the chard stems into the pan, and 1 Tbs. of the orange juice. Cover and let cook for 5-10 minutes, stirring every now and then, until softened. Add more juice if needed. Add the leaves in batches, and cook until wilted. Season with salt and pepper, mix well, and serve.
For the squash, I made the curried roasted squash soup that's a standard in my house. Cut squash, scoop out seeds. Roast squash for an hour or so at 425, till soft and the cut side is caramelized. Meanwhile, saute 1 diced onion in 1 tsp. oil in a soup pot, add curry powder (I used a tablespoon) and a bit of cumin and chili. Put 2 boxes of veggie or chicken broth into the pot, let onion soften. When the squash is done, scoop out the flesh from the skin, and put the squash into the pot. Let cook a few minutes, then puree. Add 1/2 a can of light coconut milk, the juice from one lime, some chopped cilantro, and salt to taste. Done.
The beets got lightly rubbed with oil, then put into a dish and covered with foil. They went into a 400 oven for about two hours, till soft but not squishy. I then peeled them, sliced, and dressed them with some orange juice, balsamic, salt and pepper, diced onion, fresh mint, and a few orange slices. I didn't have any goat cheese or feta in the house, but I usually toss some into the salad before serving. And since I am the only one who loves beets, I get them all to myself
Still puzzling over the turnips; and there's also the two heads cauliflower (thinking Aloo Gohbi to also use some garden potatoes) and another butternut squash. I saw a recipe for butternut-Farro "risotto" with sage that looked good.