CSA: Week 9

This week we received: more black summer Bok Choy, more Chioggia beets, bright lights chard, Helvius Romaine lettuce, skyphos buttercrunch (a red salad lettuce), and marathon broccoli.

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Since our chard leaves are so big this week, I decided to make chard leaves stuffed with rice and herbs – with (instant) brown rice and parsley from the container garden. Here’s a photo of the onions and chard stems:

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And a picture of the stuffing mixture, with some crumbled feta:

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And the finished product, which does not look as good as the picture in the link:

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Verdict: So good! I would buy chard from the grocery store just to make this again.

I made another stir-fry with the Bok Choy, broccoli, some red pepper, and chicken.

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Verdict: The stir-fry turned out better than last week – partly because now I’ve had more practice and partly because broccoli florets really hold the stir-fry sauce.

In boring news, we used the salad greens for tacos and snacking. And we roasted the beets… again. This time, I roasted them in foil at 400 degrees for 30 minutes and then let them “steam” inside the foil for another 10 minutes. I wanted to see what the beets taste like without olive oil. (They taste fine without olive oil.)

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