Today’s CSA Box | Week of April 15, 2019

*Click on produce above for more information and Recipes

Recipe of the Week

Chard with Lemon, Garlic & Onions

Recipe adapted from: Bon Appetit magazine


1 tablespoon olive oil

2 garlic cloves, thinly sliced

1 spring onion, thinly sliced

1/2 teaspoon crushed red pepper flakes

1 large bunch chard, ribs and stems removed and reserved, leaves torn into 2” pieces

kosher salt and freshly ground black pepper

1 tablespoon fresh lemon juice


Heat oil in a large skillet over medium heat.  Cook the garlic and onions, stirring occasionally, until golden brown (about 2 minutes).  Add red pepper flakes and half of the chard, season with salt and pepper, and cook, tossing often, until wilted, about 4 minutes.  Add the lemon juice and remaining chard and cook, tossing, just until all chard is wilted, about 1 minute; season with salt and pepper.

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This Week's CSA Box

Veggie Tips

Broccoli:  We have lots of great recipes for broccoli in our recipe archive.

Purple Carrots:  Great roasted with some of the potatoes in your box.

Radishes: spicy little spring gems…

Chard: See our Recipe of the Week. If  you dice the stems quite fine, it won’t take long to steam or sauté them.  Add the leaves (also sliced up fine) after the stems.  The stems need a bit more cooking but once you learn to use them you won’t discard them again in the future, and you may like them more than the tender leaves!

Oregano:  A few sprigs of this will freshen the taste of your pasta or potatoes. The oregano will be in with the lettuce.

Lettuce:  Use the vinaigrette recipe on our web site for your salad dressing and it is guaranteed that all of your green salad will be used!

Spring Onions:  These are a bit milder and moister than the dried form. See our Recipe of the Week.

Potatoes:  While it is true that you have received potatoes several weeks in a row, keep in mind that these potatoes will store well for some time in the refrigerator.