Week of August 1, 2008

This week's vegetables: beets w/tops, red/torpedo onions, Swiss chard, cucumbers, zucchini, summer squash, tomato, scallions, carrots, broccoli, green/yellow beans, cherry tomatoes (full shares), eggplant (full shares), salad mix

Next week: mushrooms?, torpedo onions, parsley, cucumbers, zucchini/summer squash, lettuce mix

Soon: leeks, more tomatoes, Spanish onions, sweet corn

Vegetable tidbits: Those that received broccoli this week should eat it soon -- it will not keep so well at this time of year. Those that do not like beets, be sure to place them in the Exchange Box -- others would be happy to take them off of your hands. For those unfamiliar with Swiss chard, today's new vegetable, check out the recipe below. Expect carrots on average every two weeks from here on out.

Salmon wrapped in swiss chard from subscriber Sarah Wood
150g butter, diced
300g mushrooms, sliced
4 large leaves of Swiss chard
4 salmon fillets, skinned
fish stock fresh, cube or concentrate made up to 300ml
a small piece of fresh horseradish, grated or a spoonful from a decent jar
1.Heat a couple of cubes of butter in a pan and cook the mushrooms until golden and caramelised, then cool.
2.Cut the Swiss chard leaves from the stalk and central veins. Shred the stalks and simmer for 2 minutes. Lay a leaf down and put a salmon fillet on top. Put some cooled mushrooms on top of the fillet and wrap tightly so it forms a neat parcel. Repeat to make 4 parcels.
3.Steam the salmon parcels in a steamer set over a pan of simmering water for 6 minutes. Meanwhile, bring the fish stock to a simmer in a pan, add the butter, then use a hand-blender or whisk to emulsify and thicken it. Season. Add the horseradish and the Swiss chard stalks and heat through. Serve with the salmon.

Juicy Sauteed Swiss Chard
1 bunch swiss chard
2 tsp sugar
2Tbsp. olive oil
1/8 tsp tabasco sauce
1 small onion
1/4 cup chopped fresh basil
2 medium tomatoes
1/4 cup sour cream
2 Tbsp. red wine vinegar
salt & pepper
Trim and chop chard, dicarding any tough stems. In a large skillet, heat olive oil, add onions and garlic, and saute 2-3mn until softened. Add chard, tossing to coat leaves. Cover pan with lid and heat 3-5 mn until chard is wilted and tender. Add tomates, vinegar, sugar, tabasco sauce and basil. Heat 2-3 mn. Remove from heat; mix in sour cream. Add salt and pepper to taste. Makes 4-6 servings.

White Bean Soup With Swiss Chard from Amy Stanley
8 ounces great northern beans
3 tablespoons olive oil
2 large onions, chopped (red & white)
2-3 carrots, peeled and finely chopped
1/2 lb red swiss chard, ribs and leaves coarsely chopped
5 cups vegetable broth
3 garlic cloves, minced
1 bay leaf
1 teaspoon fresh coarse ground black pepper
3 tablespoons fresh parsley, chopped
1. Place the beans in a large pot and cover with water. Let them soak overnight.
2. The next day, drain the beans, reserving 2 cups of liquid.
3. In a large pot, heat the oil. Add the onions and saute until tender, about 5 minutes. Add the carrots and saute for an additonal 3 minutes. Add the chard and cook until wilted, about 3 minutes. Add the broth, reserved bean liquid, beans, garlic and bay leaf. Partially cover and simmer for 1-2 hours, until beans are tender.
4. Remove bay leaf. Puree half of the soup in a blender. Return to pot with remaining soup. Add salt, pepper and parsley.

Have a great week!

The Seelys