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Recipes for this week!

     We do our best to offer recipes that use as many products from our market as possible! Here are this week’s selections:

Sauteed Swiss Chard with Onions, Garlic, and Tomatoes

  • 1 large bunch Swiss Chard
  • 2 onions
  • 3-4 cloves garlic, finely chopped
  • 6-8 tomatoes
  • 3 tbsp oil
  • Salt and Pepper

Preparation

Wash the swiss chard, remove the tougher parts of the stem, and coarsely chop the remainder. Peel the onions and slice them in wedges like the segments of an orange. Crut the tomatoes in quarters. In a large frying pan, heat the oil and sauté the onions and garlic over medium heat for about 5 minutes. Add the swiss chardand tomatoes, cook for another 5-10 minutes, stirring often to blend the vegetables. Season with salt and pepper.

Serves 4.

Carrot, Beet, and Apple Salad

  • 2 medium beets
  • 3 medium carrots
  • 2 large apples
  • ¼ cup raisins
  • ½ cup sunflower seeds
  • 2 tbsp lemon juice
  • 2 tbsp oil
  • ½ cup plain yogurt
  • Salt and pepper

Preparation

Clean and peel the beets and the carrots. Using a food processor or a hand grater, grate the beets and carrots. Quarter and core the apples and chop them finely. Place everything in a bowl with the raisins and sunflower seeds. Dress with oil and lemon juice and add yogurt if desired. Let stand several hours so the raisins can soften.You can also leave out the raisins and sunflower seeds and dress the salad with olive oil, cider vinegar and a bit of maple syrup. Serves 4.

Recipes from Janette Haase’s From Seed to Table: A Practical Guide to Eating and Growing Green

 

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