- Lettuce
- Swiss chard
- Peppers
- Onions
- Pie pumpkin
- Kabocha squash
- Cauliflower
- Napa cabbage
- Leeks
- Carrots
- Apples~ Gala
Special Announcements…
The apples in your box are also from the lovely Mt. Hood Organic Farms and Jabrila sent some photos of the farm when she picked up the apples and it is absolutely stunning! Here they are…
We will be hosting the Oregon Biodynamic Association the weekend of Saturday, October 10th…you are welcome to come participate in the day if you have an interest in what Biodynamics is all about and how to prepare some of the preparations we use. We will begin at 9am making some preps, then have an Intro to Biodynamics talk at 11am. Bring a brown bag lunch and then we will make more preparations after lunch, until the potluck dinner at 6pm (bring a dish to share if you plan to stay). Check out the website for more information by clicking here.
Recipes!Stuffed Chard Recipe
Serves 3-5
Ingredients
8 – 10 very large organic chard leaves, stems finely chopped
2 tablespoons organic walnut oil (can be substituted with other oils)
1 organic white onion, chopped
2 organic garlic cloves, minced
1 small organic patty pan squash, diced (*I’ve been leaving out the squash)
1 organic carrot, grated
1 teaspoon freshly ground organic black pepper
1 teaspoon organic paprika
1 teaspoon organic cumin
1 cup cooked organic quinoa or rice
¼ cup fresh organic parsley, chopped
2 tablespoons organic lemon juice
¼ cup organic walnuts or filberts (hazelnuts), chopped
2 tablespoons dried organic cranberries
fresh organic goat cheese, crumbled
Method
Cut the chard stems off in a V shape at the base of the chard leaves, chop the stems and set them aside. Bring a large pot of water to boil and quickly blanch the chard leaves to soften them. Gently rinse the leaves with cold water and place them on a plate.
Heat the oil in a skillet or frying pan and cook the onions, garlic and vegetables until soft. Add the spices shortly before taking the vegetables off the heat.
Preheat the oven to 350 degrees F and lightly oil a baking dish that will fit all of the chard rolls. In a mixing bowl combine the quinoa or rice, cooked vegetables, parsley, 1 tablespoon of lemon juice, cranberries and walnuts. You can choose to mix goat cheese into the stuffing or serve it separately to sprinkle on top of the cooked rolls.
Use a cutting board as your filling station, placing on leaf stem side facing up on it and plopping about 2 tablespoons of filling on the leaf. Tuck in the sides and top end of the leaf and roll it up like a burrito. Place the roll in the baking dish and do the same with the rest of the chard leaves. Drizzle 1 tablespoon of lemon juice over the baking dish and bake for 20-25 minutes or until the rolls are hot. Serve as a main dish or an appetizer if using smaller chard leaves.
Thank you so much for sharing Veronica! She also sent in a beet recipe which i will share when we have beets in the boxes again!
Winter Green Farm 