9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Whats in my CSA box?

Posted 10/20/2017 9:14am by Jill Rendleman.

Chard is the multicolored addition this week along with tatsoi, another fall green.  Chard is best cooked until the stems are tender for best flavor, while tatsoi, just cook until the color is bright and beautiful.  You can put them both into a really healthy soup, I start with lentils (which take like 20 min to cook versus beans many hours) boiled until almost tender in a veggie or chicken broth.  When the lentils are about tender, I add chopped onion and older fresh tomatoes or a can of whole tomatoes.......when those flavors have come together, I add the chard and/or other greens right at the end and simmer lightly.  You never want to bring a soup to a hard boil, just a light simmer, as you are layering in the flavors.  Curry is a nice spice to add, but whatever you like.  Like many soups, this will be better on the second day and on the third!  

Chard on its own is great.......just take two minutes to cut up all.....I use a big knife and I don't do the thing of separating leaves from stems, just cut them all up at once, then toss them into hot olive oil, season with salt and pepper, I do add a touch of butter to chard at the end to soften the taste.  

Greens and sweet potatoes are one of my favorite fall dinners and a very healthy one at that.  

The big ugly white and red roots are fall French radishes out of control, they will have some heat.....we wash then slice ours into ice water, then add rice vinegar and salt and put them on salads.  Another thing is to put a lightly sweet dressing of olive oil, vinegar, and honey and soak in that 5 or so minutes before serving.   Look for more recipes at our farm website  www.allseasons-farm.com/recipe.   These are all great recipes from CSA farms and restaurants that use CSA veggies.  




 

Jill Rendleman

All Seasons Farm

9535 US Hwy 51 N

Cobden, Illinois  62920

www.allseasons-farm.com

facebook.com/AllSeasonsFarm

          

 

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