It All Comes Down to Chard
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I got my first pickup of local produce through my CSA (community-supported agriculture) subscription this year. Mint: fresh. Strawberries: delish. Pearl onions the size of apples: helpful. Swiss chard: abundant. But I found an absolutely delicious chard recipe online:
Prelude: Put a handful of raisins in hot water to soften. Optional: Throw in some crystallized ginger as well.
1. Combine butter and olive oil in pan. Saute ginormous pearl onion (or similar)
till soft.
2. Add chard and cook down till tender. Add thyme and marjoram. Remove from heat and add raisins.
3. Feel righteous for eating dark leafy greens.
-
I got my first pickup of local produce through my CSA (community-supported agriculture) subscription this year. Mint: fresh. Strawberries: delish. Pearl onions the size of apples: helpful. Swiss chard: abundant. But I found an absolutely delicious chard recipe online:
Prelude: Put a handful of raisins in hot water to soften. Optional: Throw in some crystallized ginger as well.
1. Combine butter and olive oil in pan. Saute ginormous pearl onion (or similar)
till soft.
2. Add chard and cook down till tender. Add thyme and marjoram. Remove from heat and add raisins.
3. Feel righteous for eating dark leafy greens.
-
posted by Anonymous at
7:18 PM
1 Comments:
mmm, fresh produce. so, The Man and i tried to eat some store-ripened honeydew melon the other day, and i couldn't go past a few bites. watery cardboard, it was! so disappointing.
martyred gourmand,
martyred gourmand
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