What’s in the box this week?
Standard Shares include
Summer squash - For an herbed summer squash salad: In a large bowl, toss 2 lbs squash , halved lengthwise and sliced ½-inch thick, ⅓ cup chopped fresh dill, ½ cup chopped fresh parsley, 6 cloves pressed garlic, 1 tsp. sea salt, ¼ cup white distilled vinegar, ¼ cup water (room temperature, and ¼ cup extra-virgin olive oil together until combined. Cover and chill for 2 hours. Serve cold.
Lacinato Kale - A great green to sautee with sausages. Saute it with Sausages. Brown split sausages (such as linguica or chorizo) in a skillet. Add 2 garlic cloves, a pinch of red-pepper flakes, and some olive oil; saute for 30 seconds. Add 1 bunch washed kale (still wet); cook until tender, about 8 minutes. Season with salt. Yum!
Carrots - Nantes is one of the most versatile carrot varieties - they can be used in recipes raw, fresh and cooked. They are a quintessential salad, crudite and soup ingredient. They can be eaten whole fresh, pureed into sauces, roasted and fried.
Beets - Pre-roasted or steamed beets taste great as an addition to any fresh green salad!
Chard - The star of this week’s recipe!
Bunched Onions - Still sweet enough to be eaten raw and finely sliced into salads. If you want to take the sulphurous edge away from them steep in a dash of cider vinegar and a pinch of sugar for 30 mins before using.
Savoy Cabbage - If you have not yet roasted cabbage, I cannot even begin to emphasize how life-changing it is! It takes on a delicious caramelized flavor that you will find yourself craving!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Swiss Chard Pancakes (Farçous) We all know that everything is always better in pancake form. Deb from Smitten Kitchen says, “this is very flexible recipe. Once you have the milk, flour and egg base in place, you can add the suggested combination of onions, herbs and greens below or one more suited to your tastes/what you have in the fridge right now.” Start experimenting today!
2 cups (475 ml) whole milk
2 1/2 cups (325 grams) all-purpose flour
3 large eggs
1 teaspoon coarse salt
Freshly ground black pepper
1 small onion, coarsely chopped
10 fresh chives, snipped
1 shallot, coarsely chopped
2 garlic cloves, split, germ removed, and coarsely chopped
Leaves from 10 parsley sprigs
5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped
About 1/2 cup (120 ml) grapeseed, peanut, vegetable, or olive oil
To serve: Plain, thick yogurt mixed with a little lemon zest, lemon juice and salt, to taste
If you’d like to keep your finished pancakes warm while you cook them: Heat oven to 250℉ and line a baking sheet with foil.
Make the batter: Put everything except the Swiss chard and oil in a blender or food processor and whirl until the batter is smooth. Scrape down sides. Add chard leaves and pulse machine until they’re chopped to your desired consistency.
Cook the pancakes: Heat a large skillet over medium-high heat and pour in a good puddle (1/4-inch deep) of oil. Once oil is hot enough that a droplet of batter hisses and sputters, spoon about 3 tablespoons batter in per pancake. It will spread quickly. Cook until browned underneath and (the edges will scallop, adorably), then flip, cooking on the other side until browned again. Transfer to a paper towel-lined plate, and then, if you’d like to keep them warm, to the foil-lined tray in the oven.
Repeat with remaining batter. Serve with lemony yogurt or another sauce of your choice.
Do ahead: Unused batter keeps in fridge for 3 days. Finished pancakes keep in fridge for a couple days, and will freeze much longer. Separate pancakes with pieces of waxed or parchment paper so they don’t glue together.