Tuesday, August 28, 2012

Summer CSA Week 10

Things are looking up on the farm.
After a few days of feeling absolutely horrible from pneumonia, my dear pig Joey has regained his appetite and is reminding me when I am late getting his dinner to him. This is all good.
A nice slow steady rain yesterday perked up a few crops, and encouraged newly planted seed to pop out of the ground.
And..what the heck. September is on the horizon and we are still planting. Maris planted more beets today when I was out doing my deliveries. Will they make it? Who knows for sure? Yes, if we get a good long fall, and in the worst case, they will be teeny beets.
The hoop houses are all getting ready for the winter crops, but i haven't stared to plant yet. it's still too hot. I'm just waiting for the cooler weather. Doesn't sound like the tail end of this week will be it!


Baskets today were quite loaded.


Tomatoes, peppers, both sweet and hot, beans, beets, African Blue basil, chard, parsley or leaf celery, bronze fennel, lemon grass and a number more things as well.


Some of the baskets had Tinda squash in them..a squash used in Asian cuisine. It is a lovely mild flavoured squash..and what other vegetable rhymes with Linda? I just had to grow it.

Want a different recipe to try? This one is yummy and easy. And easy is always good.

(from Canadian Living)



Ingredients

  • 2 bunches Swiss chard, (2-1/2 pound/1.25 kg)
  • 4 tsp (18 mL) soy sauce
  • 1 tbsp (15 mL) sesame seeds, toasted
  • 2 tsp (10 mL) sesame oil
  • 1 tsp (5 mL) sugar

Preparation

Remove stems from Swiss chard and reserve for another use. In large pot of boiling salted water, cook leaves for 1 minute; drain in colander and rinse under cold water. Press to extract as much liquid as possible; transfer to bowl.
In small bowl, mix together soy sauce, sesame seeds, sesame oil and sugar; pour over leaves and toss to coat.



Cold Swiss Chard Leaves

1 comment:

Iz said...

So glad Joey is feeling better!