Farm Box Week 2
- 1 Pint of Strawberries!
- 1 Bunch of Spring Onions
- 1 Head of Romaine
- 1 Bunch of Carrots
- 1 Head of Celery
- 1 Bag of Spinach
- 1 Bunch of Kale
- 1 Bunch of Swiss Chard
Hanna’s Famous Creamed Swiss Chard
A take on creamed spinach. This is a staple in our house. It is kind of like desert but with greens!
Ingredients:
- Swiss Chard
- 1 spring onion (just the white onion part)
- Garlic
- Milk
- Coconut oil or other high heat oil
- Cream Cheese
- Butter
Method:
1. Prep. Peel greens from stem of swiss chard. Chop spring onions (minced), finely chop garlic (maybe you have some leftover from last week!?)
2. Cook onions in a saute pan or cast iron skillet in coconut oil until they are clear.
3. Add swiss chard greens and garlic.. Cook until greens are almost tender (8-10 minutes). You may need to add some butter along the way.
4. When swiss chard is almost done, add milk (about 1/2 cup to 1 up depending on how saucy you want it) and cream cheese (2 to 4 oz). Cook for a few more minutes. Add salt and pepper to taste.
5. Enjoy! We often eat this just as is or mix with pasta, or even butternut squash ravioli.
Mirepoix (Celery, Carrots and Onions).
It is a rare occurrence to receive all three of these at once! I would take advantage of it if you can. A mirepoix, is essentially just chopped up carrots, onions and celery, slowly cooked down into a base. It is the foundation of most recipes, soups, stocks, meat dishes and so much more.
Here is a great article from Serious Eats. with some great recipe suggestions.
Ashley’s Recipe Suggestions
– make a soup , start with Mirepoix, then add some stock (vegetable or chicken), then add more carrots, kale, celery, maybe some beans (white beans, or another type) or even pasta, or farao.
– Roast chicken with Mirepoix
-Crock pot Beef Pot Roast with Mirepoix
-Chicken and Dumplings