Archive for September, 2012

September 28, 2012

10 facts about squash you always wanted to know (and recipes)

Nothing says fall like a gourd in your CSA farm box.

Things about squash you always wanted to know:

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September 24, 2012

Leftovers tonight- extraordinaire (using my CSA fennel, potatoes, and purslane)

This week in your box: kale (Starbor), beets, fennel, turnips (Hakurei), thyme, delicata squash, purslane, and two apples (Chehalis and an unknown variety)

I’ll admit it. I traded my beets and turnips again! When I stood there holding a bag of turnips (and checking they were not radishes…) and asked what was in the swap box the farm volunteer shrugged and said “a box full of purslane”- SOLD! Here is another way to use your purslane: Roasted Potatoes and Fennel with Purslane (ok, and proscuitto and parmesan!)

I’ve written how much I love purslane- the leaves are almost a citrusy green apple flavour and the stems are somewhat a crispy spinach stem. I love purslane so much because it can be both a sweet (breakfast quinoa!) and savoury (salad!) dish.
As I mentioned in a previous post- the best way to add purslane to your dishes is to use it in replace of watercress or in any savoury dish that would use apples. It’s best raw, or slightly wilted from the heat of soup, quinoa, or like tonight- roasted potatoes and fennel.

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September 23, 2012

Chard Rolls!

We eat chard every week. We’re lucky enough in BC to have chard available year round. It’s inexpensive and incredibly healthy for you. I never get bored of my white bean stew with chard. But it is time to try something new: Chard Rolls!

I learned how to make chard rolls in my Greens! class at Rooted Nutrition. Chef Andrea stuffed the rolls with quinoa and baked them in a pesto sauce. If you like chard and quinoa that probably is enough to entice you but I needed to make the chard rolls sound more exciting. Something to be eaten without the grudge that it’s healthy. And these turned out delicious:

Smoked Salmon Chard Rolls with Lemon Quinoa.

Don’t be deterred by the detailed instructions- I wanted to make a fancy lemon quinoa risotto to pair with the salmon. Chard rolls are incredibly easy to make. You blanch your chard leaf, fill with whatever stuffing you want, roll up and serve! I had these ready in 30 minutes. You can have these done in 10 if you use leftover quinoa or risotto.

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