Rhubarb: The delightfully sour, crisp red stalks of this huge leaf plant make it into your share this week. Most often the timing of this crops readiness is to early for the share baskets. This is the second recent year it has worked out for you well. There are strawberries coming on too, and nothing gets the berry season rolling quite like a strawberry-rhubarb pie! I made one yesterday and we had it for breakfast. It is great with a little milk or cream poured on top! There are many things you can do with your rhubarb if pie baking won’t be one of them. It’s delicious in a simple sauce with sugar to pour over ice-cream, bake into tarts or enjoy as a preserve, chutney or relish on sweet breads, toast or meats. In the past, I have trimmed it, cut it up into half-inch size pieces and froze it until the strawberries were ready. But we have also made nice chutney’s like the one below.
Rhubarb Chutney adapted from Recipe’s From America’s Small Farms
- 3-4 Rhubarb stalks trimmed and cut into half-inch pieces
- 1/4 cup saute’ed chopped onions (or your green garlic!)
- 2 Tblspn dark or golden raisins
- 1/2 cup sugar
- salt to taste
- Bring 1/4 cup or so water and the rhubarb to a boil in a heavy saucepan on a simmering heat.
- Stir in 1/2 cup sugar to taste along with a pinch of salt.
- Add saute’ed onion and raisins and cook for a few minutes to incorporate flavors. Add a chopped apple or pear to cooking if preferred to raisins.
- Serve over pork-chops, chicken breast or flavorful fish.
Swiss Chard/Spinach: This bag of greens aims to make everyone happy. The spinach is looking fabulous and the swiss chard as well, so we hope to harvest enough for everyone to get a nice tasty bag with plenty to enjoy raw or even slightly braised. The spinach is fabulous raw and so is the baby chard, however larger chard leaves can leave some with a bitter taste in their mouth. Here is a recipe for one of my favorite salads whose dressing makes it devine, but it is not for vegetarians. We like this salad with spinach and small chard greens. Make a big salad, or save half the bag for wilted/warmed greens at another meal.
Spinach/Chard Salad with Warm Bacon Dijon Dressing
- 8 ounces young spinach (and baby chard greens)
- 2 large hard-boiled eggs
- 6 slices Bacon
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1/2 teaspoon mustard Dijon
- Sea salt and fresh ground black pepper
- 4 large white mushrooms sliced
- 4 radish sliced
- 1 very small, thinly sliced red onion (or green garlic)
- Remove stems from spinach leaves, wash, spin and pat dry thoroughly. Place in large mixing boil and put aside. Peel hard-cooked eggs and slice them into layered pieces.
- Fry the bacon until well done (crispy). Remove to towel to drain, reserving 1.5 Tblsps of the rendered fat from the bacon. When bacon cools, crumble and set aside.
- Transfer the fat into a small sauce-pan placed on low. Whisk in the red wine vinegar, sugar and Dijon mustard. Add sea salt and fresh pepper to taste.
- Add mushrooms, radish and onion (substituted for onion, green garlic ramps or scapes work amazing in this salad!) to the greens and toss well. Add the warm dressing and bacon and toss to combine.
- Place onto plates, and evenly divide the egg among the plates, season with fresh pepper and enjoy immediately….yummm.
- coarse salt
- your bag of Endive/Escarole leaves torn into bite-size pieces (bag of Bok Choi is a perfect substitute!)
- 2 Tblspns toasted sesame oil
- 1 Tblspn grated peeled fresh ginger
- 1/8 tsp red pepper flakes
- Teriyaki sauce
- Bring 2 quarts water to a boil in a large pot over high heat. Add tspn salt and your greens. Cook for 1 minute. Remove and drain well in colander, then pat dry with towels.
- Heat the sesame oil in a large, nonstick skillet over medium heat. Add the greens, ginger and red pepper flakes and cook stirring occasionally, until the thicker parts of the endive or bok choi (stem base) are a nice tenderness and slightly browned on both sides. About 5-8 minutes.
- Brush the greens with your choice of teriyaki sauce and serve immediately.