From the garden this week...
From the Garden this Week…
Broccoli, Swiss Chard, Green Onions, Kale, Cauliflower or Cabbage, Watermelon Radishes, Spinach, Blood oranges, Meyer lemon, Lemon and Grapefruit
Coming Soon…Lettuce Heads and Bok Choy
Using your Produce… by Julie Moreno
This week we have Swiss chard coming. We have red and white varieties growing right now and will send a bunch with both colors. I have to admit that chard is not my favorite vegetable, but I continue to eat it and try new recipes looking for one that I like. I usually add it in with other components. In this recipe I cook it with onion and white wine and then combine the cooked chard with pasta and parmesan cheese. Using the red chard that is coming this week it will give the dish a pink hue, that is very appropriate for Valentine’s day. When cooking chard the leaves are very delicate and just need to be sautéed for a few minutes, but the stems need a few minutes more cooking. I separate the stems and leaves when chopping and then cook the stems with the onions so they have time to soften before the leaves are added.
Swiss Chard and Pasta
½ pound linguini or spaghetti pasta
2 tablespoons butter
½ onion, thinly sliced
1 bunch Swiss chard leaves and stems, cut into thin strips
½ teaspoon salt
2 tablespoons white wine or water
¼ cup shredded parmesan cheese
Fresh ground pepper
In a large pot, bring about 8 cups water to a boil. Add 1 tablespoon salt to the boiling water and then add the pasta. While the pasta is cooking, in a large sauté pan, heat the butter, onion and Swiss chard stem slices. Cook the for about 2-3 minutes and add the Swiss chard and ½ teaspoon salt. Toss the chard and onion together and add 2 tablespoons of white wine or water. Place a lid on the pan and allow the chard to steam for 1-2 more minutes. Remove the lid and turn off the heat. When the pasta is done, drain the water and add the pasta to the chard. Toss together with half of the parmesan cheese and then portion out into serving bowls, topping with the remaining cheese and fresh ground pepper.
It is with deep gratitude and a sense of loss that we celebrate Julie Moreno as she leaves her part time position with Wellspring as Garden Coordinator to work full time with Gallo. Julie has been outstanding in her culinary expertise and newsletter writing, creativity in learning all aspects of market gardening from seed to harvest and delivery, and communication with you as subscribers. Julie has trained our volunteers well and is passing the torch to another wonderful gardener, Heidi Aufdermaur. Julie will continue to mentor us and be in our hearts as we send her out with love and prayers. Thank you Julie!
The watermelon radishes are a variety of radish that are green on the outside and usually red on the inside (although there is some natural variation). These are milder than red radishes and make for a beautiful display in this salad including our oranges, green onion and spinach. Add toasted nuts and crumbled cheese for more crunch and richness.
Spinach Salad with Oranges and Radishes
1 tablespoon lemon juice
2 tablespoons olive oil
1 tablespoon minced green onion
¼ teaspoon salt
4-6 cups spinach leaves, washed and chopped
1 watermelon radish, sliced very thin
1 orange, peeled and cut into bite sized pieces
1/4 cup crumbled feta or goat cheese
1/4 cup chopped toasted almonds or pistachios
Salt and freshly ground pepper