This weekend is Chief Joseph Days, and thus there won’t be any Saturday Market. Instead of attending the rodeo, we’ll be heading down the Grande Ronde for a little 3-day weekend fun. Hopefully you can squeeze some activities in, too, around town and elsewhere in The County.
In your bins you’ll find a big bunch of chard, the first batch of summer squash, and some lettuce. Everyone gets parsley, which I think goes nicely with pancetta. Other newcomers include fennel, for full shares, as well as kohlrabi for half shares. Check out the chard recipe below, especially if you have mint growing in your own kitchen garden!
As a reminder, we’d greatly appreciate any and all help with weeding, mowing, planting, among other things. Volunteers are welcome at any time, however Tuesdays from 2-5 is our designated volunteer time. If you’d like to help, just let us know and we’ll happily direct you where to go.
See you after our float,
WHAT’S IN YOUR BIN?
Broccoli – 1 pound
Chard – 1 bunch
Fennel – 1 bunch
Lettuce – 2 head
Parsley – 1 bunch
Summer squash – ½ pound
Turnips – 1 bunch
Chard – 1 bunch
Kohlrabi – 1 head
Lettuce – 1 head
Parsley – 1 bunch
Summer squash – ¾ pound
Swiss Chard with Pistachios and Mint
Serves 2-3 as a sidedish
- One bunch Swiss chard
- One shallot or leek
- ¼ cup pistachio nut meats
- About 12 fresh mint leaves
- 1-2 tbsp olive oil
- To start, dice a small mild onion such as a shallot, leek or ciopollini. If you use a leek be sure to clean it well and remove all the trapped dirt between the leaves.
- Next slice a large handful of mint leaves. Leaves such as mint and basil are easiest to cut if you chiffonade them by stacking the leaves on top of each other and rolling them lengthwise like a cigarette. From there they are easy to cut into thin strips. Set the mint aside.
- Clean your chard. If the stems are very thick (which they often are) you may want to remove them from the leaves.
- After removing the stems, cut the chard leaves into 1 inch squares. If you want to include some stem in your dish for color and texture, cut them in half and add them to the pan a few minutes before the leaves so they soften and are easier to eat.
- Heat olive oil over medium-high heat until it swirls easily in the pan.
- Add onion, pistachio nuts and chard stems and sauté until the onion is soft and starts to brown slightly.
- Add chard leaves and stir to coat in oil.
- Gently sprinkle with salt and pepper.
- Cover for 1-2 minutes, allowing the chard to wilt.
- Uncover, stir and continue to cook until chard is dark green and the stems are tender, about 8 minutes.
- Sprinkle mint over the chard and stir.
- Continue cooking another 1-2 minutes.
- Adjust salt and pepper to taste and serve immediately.
recipe courtesy of Summer Tomato
Kohlrabi, Fennel, and Apple Slaw
Serves 4 as a sidedish
- 1 medium kohlrabi
- 1 medium apple (any crisp variety will work)
- 1 small (or ½ large) bulb of fennel
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon dijon or grainy mustard
- 2 teaspoons honey
- salt and pepper
- Remove the kohlrabi stems (which grow out of the bulb) and peel off the tough outer skin.
- Peel the apple.
- Slice the kohlrabi and the apple into matchstick sized pieces.
- Remove the stems, fronds, and any damaged outer layers from the fennel bulb. Slice the fennel into thin pieces, about the same length as the sliced kohlrabi.
- Combine olive oil, apple cider vinegar, mustard, and honey, and whisk until smooth.
- Toss the sliced vegetables and apple in a bowl with the dressing.
- Season with salt and pepper to taste.
recipe courtesy of Edible Twin Cities
Parsley and Pancetta Salad
- 8 oz. pancetta, cut into ¼″ cubes
- 6 cups loosely packed flat-leaf parsley leaves
- 2 lemons, peeled and segmented
- 1 cup freshly grated Parmesan, plus more to taste
- ¼ red onion, thinly shaved
- Kosher salt and freshly ground black pepper, to taste
- Heat pancetta in a 12″ skillet over medium heat.
- Cook, stirring occasionally, until pancetta is crisp and its fat is rendered, about 12 minutes; remove from heat and keep warm.
- To serve, place 1 ½ cups parsley leaves on each of 4 serving plates and top with 4 lemon segments, ¼ cup Parmesan, and some of the red onion.
- Using a slotted spoon, divide rendered pancetta among plates and then drizzle each serving with rendered fat.
- Top with more Parmesan, if you like, and season with salt and pepper.
- Serve immediately.
recipe courtesy of Saveur