With the arrival of this box-we have completed one month of farm share already! It’s hard to believe that 4 weeks can fly by this fast-but as they do the farm is harvesting more and more goodies for us to enjoy in our boxes. The final day of school (for the kids I watch) is tomorrow and I am looking forward to a summer of camping and canning and freezing what extra goodies I can to enjoy all year round.
This next bit is from Jenny-and is an update on the farm.
This weeks recipe is my favorite although I have yet to make it this year. Last year was our first year with the farm share program and neither myself of my husband had ever seen swiss chard (but it’s now our favorite!). This recipe could easily have other greens added to it (the crunchy part of the bok choy could be added at the same time as the chard stems and then the leafy green part of the bok choy at the same part as the leafs of the swiss chard). I will update with a photo as soon as I make it but we’re leaving this week for a camping trips. If you do make it feel free to share it 🙂
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
- 1 tablespoon fresh lemon juice, or to taste
- 2 tablespoons freshly grated Parmesan cheese
- salt to taste
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.