Week 4- Go Green

This week’s share is full of flavorful greens: Swiss chard, kale, spinach and lettuce. Seasonal green are a very important component of CSA veggie shares: Nutrition-packed, detoxifying, and delicious.

Kale- a cousin of broccoli, it has some of the same distinct, pungent flavor that is characteristic of that family. Kale is most often cooked lightly, but also makes a wonderful raw salad.

Massaged Raw Kale Salad Skinnytaste.com Ingredients:

  • 1 bunch kale, ribs removed and discarded (6 oz total without ribs)
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1 tbsp freshly squeeze lemon juice (from 1/2 lemon)
  • 1/3 cup fresh grated Parmesan cheese (Parmigiano-Reggiano)

Slice the kale into 1/4-inch thin ribbons. In a large bowl combine the kale with oil and salt. Using your hands, massage the kale for 3 minutes until the kale softens. Toss with the lemon juice and grated cheese and serve.

Swiss or Bright Lights Chard

Chard- the perfect green for the summer garden; it likes the heat! As we move into unseasonably warm 100 degree weather, chard will keep shining. Chard has culinary uses similar to that of spinach, mild with a crispy texture that can be enjoyed in a variety of ways.

Creamy Swiss Chard Pasta

    • 1 lb swiss chard
    • 1 tablespoon olive oil
    • 2 garlic cloves, smashed
    • 1/4 cup onion, chopped
    • 2 large tomatoes, chopped
    • 1/2 cup fat free sour cream or 1/2 cup plain yogurt
    • 1/2 cup 2% low-fat milk
    • 1/4 cup parmesan cheese
    • 8 ounces fettuccine pasta, cooked according to package
    • salt and pepper


  1. Wash swiss chard, cut into small pieces.
  2. Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
  3. Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
  4. Add tomatoes, sour cream, milk, parmesan cheese, cooked fettuccine, salt and pepper to taste; stir well.
  5. Serve warm.
Farm apprentice Kelly planting potatoes.

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