July 7, 2011

In Your Boxes This Week You'll Find Some of the Following:

Zucchini
Basil
Swiss chard
Lettuce
Peas
Blueberries
Potatoes


About Swiss chard

Swiss chard is a type of beet that is grown for its large leaf stalks and leaves. It produces no enlarged fleshy roots. It is low in calories and minerals and a good source of vitamins A and C. Chard leaves are best prepared like spinach or beet greens - cooking with only the water that clings to them following washing. A bit of garlic or nutmeg and butter enhances the flavor of chard leaves. Chard stems have a delicate flavor much like asparagus and are prepared in a similar way. Stems should be stripped of leaves, cut into conveniently sized pieces, and gently steamed in salted water until tender. Cooked and chilled stems are very good with salad dressing or mayonnaise. Leaves and stems may also be cooked together.

Sautéed Swiss Chard with Garlic & Vinegar

3 tablespoons extra-virgin olive oil
2 cloves garlic, sliced thin
1 bunch Swiss chard, washed, trimmed and cut into 2-inch pieces
Sea salt and freshly ground black pepper
Red-wine vinegar

In a large sauté pan, heat olive oil over medium-high heat. Add garlic and sauté until just beginning to be fragrant, less than one minute. Add Swiss chard and sauté until soft, but still crisp, about 5 minutes. Season with salt and pepper. Dress with a splash of simple red wine vinegar right before serving.


Penne with Swiss Chard, Almonds, and Sundried Tomatoes

1 pound penne
1/3 cup sun-dried tomatoes, thinly sliced
1 bunch Swiss chard, rinsed and cut into thin strips
2 cloves garlic, thinly sliced
3 T. sliced almonds, lightly toasted
3 T. olive oil, plus more for garnish
Grated Parmesan cheese

Bring a large pot of salted water to a boil and cook the penne until al dente. Meanwhile, heat the olive oil over medium heat in a deep skillet, then add the garlic and saute until fragrant (about one minute). Add the sun-dried tomatoes and about 3 T. of the pasta water; then add the chard and cover the pot. Cook about three minutes, just until the chard begins to wilt. Remove from heat, season with salt and pepper. Add the drained penne directly to the pot with the chard and tomatoes and toss until well combined. Toss in a generous amount of Parmesan cheese and an extra drizzle of good olive oil; garnish with toasted almonds and then serve immediately.





It’s zucchini season (I’m sure you’ve noticed)! Here are two good Greek preparations, both featuring mint (which is a classic pairing with squash in the Aegean): 

Kolokithakia Matista
This preparation is popular along the Aegean islands:
Samos, Chios and Mytiline

4 small potatoes
2-3 zucchini or yellow squash
4-6 T. extra virgin olive oil
½ cup chopped fresh mint
1 small can whole peeled tomatoes
3 garlic cloves, smashed
Salt and pepper

In a non-stick skillet large enough to hold all the vegetables, heat 2 T. of the oil. Add the potatoes and stir to coat with the oil. Sprinkle them with a little salt, one of the garlic cloves, and 2 T. of the mint. Cover the skillet and cook over medium-low heat for about 8 minutes.

Next, break up the tomatoes in your hands and spread half the tomatoes over the potatoes. Add another sprinkle of mint, another clove of the garlic, and a sprinkling of salt. Layer the zucchini next, again sprinkling with mint, salt and pepper, and the remaining clove of garlic and the remaining tomatoes. Drizzle with the remaining olive oil, cover the skillet, and cook over very low heat until the vegetables are soft and the flavors have melded together, 20-30 minutes. Serve warm or at room temperature.

Kolokithokeftedes
Greek Zucchini Fritters

2 zucchini, coarsely grated
1 red onion, very finely chopped
2 T. fresh mint, thinly sliced
1 tablespoon basil, thinly sliced
All-purpose flour
Salt & Pepper
Oil for frying

Salt the grated zucchini generously and put in a fine sieve. Place a bowl or pan of water on top of the zucchini to weight it down. Drain for at least one hour, stirring occasionally. Remove them from the sieve and squeeze out any remaining excess moisture by hand.

Combine zucchini, onion, basil, mint, one tsp. each salt and pepper, 1/2 cup flour, and 2 T. cold water. Stir. The finished batter should be rather thick (it should stand up when heaped on a spoon). Add more water or flour to achieve that (the initial measurements here are only basic guidelines; it will all depend on how much liquid your zucchini expel).

Heat a quarter inch canola, peanut, or olive oil in a non-stick pan. Drop heaping spoonfuls of the zucchini batter into the hot oil, pressing them down slightly to form small patties about three inches in diameter. Fry until lightly browned on each side. Remove to a paper towel and continue frying until all the zucchini mixture is gone. Serve hot or at room temperature with some squeezes of fresh lemon or some tzatziki.