Week #7 ends with a recipe I didn't screw up

I signed up for the CSA Wednesday 5-7pm pick-up at my local Hen House grocery store, however I never make because I take a class that gets out at 7pm on the nose.  And trying to rush there between work and my class often means the food is partially cooked in the backseat of my car before getting home. Week #6 I was running even more late than normal and so I called Hen House.  To my delight, I was informed they were willing to pack my CSA items and let me pick it up after my class, and willing to do that every week going forward.  How awesome is that?!?  Since they are expecting me around 7:15pm, I feel like I get the ROYAL treatment when I actually get to the store. By the time I picked up Week #8 (my 3rd after class pick-up) the cashier (Matt) knows me by name. More on Matt to follow...

CSA Hen House Week #7

So why is this important? Week #7 came with 2 items (acorn squash and Swiss chard) I had never cooked before, and when I mentioned this at the checkout counter at Hen House they found me a Swiss Chard recipe to take home and try, courtesy of Simple Recipes.  Turns out, I really like Swiss chard!  Every recipe I found for acorn squash required brown sugar, which I had none so the end result was rather bland, but easy to grill with the medallion filets we ate.

Roughly chopped, fresh Swiss chard 

Swiss Chard Recipe

Ingredients

• 1 large bunch of fresh Swiss chard
• 1 small clove garlic, sliced
• 2 Tbsp olive oil
• 2 Tbsp water
• Pinch of dried crushed red pepper
• 1 teaspoon butter
• Salt

Method

1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk and discard. Roughly chop the leaves into inch-wide strips.
2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the Swiss chard to a serving dish.

 

Almost ready to eat!

 

I added more crushed red pepper than a pinch.  I guess that's the New Mexican in me.  Once prepared, dinner was served.

(blurry photo didn't reduce scrumptiousness of meal)

Coming soon, using the potatoes and onions from Week #7 in combination of Week #8 to create my best CSA dinner yet.

Cheers,
Sarah