Wednesday, May 26, 2010

Chard Utopia

Do all readers know that chard is basically year-round here in SoCal? Also beets. If you've been in the CSA for any length of time, this is probably self-evident, but it bears repeating. Because to make the CSA work, you MUST have some good uses for chard. Also beets.

This one was sent to me by Celia from one of her favorite CSA friendly cookbooks Simply in Season. She claims that she made a half recipe and it used up all the chard, beet, and turnip greens, plus some of that wonderful fresh basil we have been getting recently. Also, it's delicious. Here it is as a half recipe, since a full recipe makes a bazillion servings, and the half recipe only makes 4 - 5.

1 C onion
fresh basil
1/2 tsp dried oregano
pinch salt

Saute in pan for 5 minutes w/some oil.

1 1/4 lbs chard, beet greens, and turnip greens (stemmed and chopped)

Add to pan with onion and wilt (about 5 mins)

2 cloves garlic (minced)
1/2 Tbs flour

Add to mix, stir and cook for 2 - 3 mins. Remove from heat

1 C feta (crumbled)
1/2 C cottage cheese
pepper to taste

Mix in.

1/2 lbs frozen phyllo (thawed)

This last bit is where you have to get a bit creative. I wasn't at Celia's to enjoy this recipe, so I don't know if she cut the phyllo sheets in half and made her half batch that way, or what. Actually, it probably is what I just suggested. But just in case it's not, here is the recipe as written. If you choose to make it, you'll just have to modify on the fly. Fun!

Place a sheet of phyllo on an oiled 9x13 pan. Brush with more oil and place another sheet on top. Repeat 7 times. Spread half the filling evenly on top. Add 8 more sheets of oiled phyllo. Cover with the rest of the filling and finish with the remaining sheets of phyllo. Bake uncovered at 375 for 45 minutes.

- Christiana

No comments:


Apples (1) Arugula (3) arugula flowers (1) Avocado (2) Basil (9) Beet Greens (3) Beets (15) Bell Pepper (1) Blood Orange (2) Bok Choy (6) Bread (1) broccoli (3) Brussels Sprouts (2) Butternut Squash (4) Cabbage (11) Cantaloupe (1) Carrots (16) Cauliflower (1) Celeriac (3) Celery (6) Celery Root (1) Chard (14) Cherry Tomatoes (4) Chinese Broccoli (1) Chocolate Mint (1) Cilantro (7) clilantro (1) Coffee (1) Collard Rapini (1) Collards (3) Corn (1) CSA Information (8) CSA Memberships (1) Cucumber (8) Daikon (1) Dandelion (6) Dill (10) Edible Flowers (1) Eggplant (6) Eggs (1) Endive (1) Escarole (4) FAQ (1) Farro (1) Fennel (11) Frisée (1) Garlic (6) Garlic Scape (1) Gold Beets (1) Grapefruit (1) Green Garlic (2) Hakarai Turnip Greens (1) Hal (1) Haul (230) jalapeno (2) Jalapeños (2) Juicing (1) Juniper Berries (1) Kaboucha (1) Kale (15) Kohlrabi (2) Komatsuna (2) Lacinato Kale (1) Leafy Greens (1) Leeks (5) Lettuce (5) Mint (3) Mustard Greens (1) Nettles (2) Newsletter (2) Onion (6) Onions (1) Orange (1) oregano (1) Outstanding in the Field (1) Pak Choi (1) Parsley (3) Pea Shoots (1) pepper (6) Poblano (1) poetry (1) Pollen (1) Pomegranate (1) Potatoes (4) Preserved Lemons (1) Press (1) Pumpkin (4) Purslane (2) Radicchio (4) Radish (3) Rapini (1) Red Peppers (2) Romaine (1) Romaine Lettuce (1) Rutabaga (1) Sage (2) Salad dressing (1) Seder (1) Sorrel (1) Spinach (8) Spring Onions (2) Squash Blossoms (3) Stock (1) Strawberries (1) sugar beets (1) Summer squash (3) Sweet Pea Shoots (1) tangerines (1) Thanksgiving (1) Tomatillos (2) Tomato (10) Tomatoes (5) tricky (1) Turnip Greens (2) Turnips (13) Volunteer (1) Watermelon (1) Winter Squash (2) Zucchini (15)

Blog Archive

Community Supported Agriculture

Support Locally Grown Food

There is plenty of gozo at Rio Gozo Farm. That is JOY in Spanish and joy is one of the most dependable products we have. Gozo is commonly found in gardens and farms. Once you get a little gozo up and going it is very tolerant of most pests, withstands dry periods, and grows with a modicum of fertilizer. After gozo becomes a staple of one's diet, it goes with about anything. Actually folks crave it so much it is a wonder everyone does not have a patch of it growing close at hand. Grab up some gozo and get with the flow.