First, let me say, please check out my earlier post today for an explanation of my poem. I know there were a few of you that were interested.
Second, I promise that Crackberry Friday will not only be pics of veggies. I was just very excited this week for my fall farm share to begin that I had to take a pic of my haul. If you have been reading my blog, you know how much I love food and cooking.
This was my haul
7 Tomatoes grown by Green Valley Organics
1 head Boc Choi grown by Scarecrow Hill Organics
2 sweet dumpling squash grown by Hillside Organics
1 bag (1/2 lb) wildfire baby lettuce mix grown by Elm Tree Organics
1 bag (1/2 lb) arugula grown by Farmdale Organics
3 special zucchini (some of the ones I could choose from were round!)
1 bunch Swiss chard (not in pic ’cause I ate it)
I have been looking up fall veggie recipes for 2 weeks in anticipation of my farm share beginning. I have heard mixed reviews of chard so I decided that since P had hockey and would not be eating with me, this was the night to give it a try. I found a recipe for sauteed chard with garlic, right up my alley. As I was preparing the chard, I found myself excited at the prospect of trying something brand new. I chopped up the stalks and then rolled up the leaves and cut them into 1/2 inch wide strips. The recipe didn’t call for it but I cooked the stalks too, just sauteing them longer than the leaves. I reheated my pasta and added the chard to it. I was in heaven! The chard was so good and the pesto pasta was perfect to round out the meal along with a bottle of red wine, of course. This was a excellent way to start my fall farm share. I am so excited to cook so many new things!