CSA started this week. For me, it’s a little like Christmas. I happily drove to the farm for my big, beautiful box of veggies and grabbed some strawberries, eggs, goat cheese, bread and donuts while I was there. (Most of the donuts and strawberries made it home… But hey, it was lunchtime.) This is my second year as a CSA member at Dreyer Farms in Cranford, NJ. If you read my blog last year, you already know I LOVE it, like can’t stop talking about it. Who doesn’t love a big box of fresh fruit and veg every week? With goodies too? Those Sunday emails with a sneak peek of the week’s share are my absolute FAVE! (Yep, I’m a dork.)
But sometimes, it’s a little hard to use the stuff, so this year, I’ll post my strategy here along with recipes to help fellow CSA members find new ways to use their share. And if you have an idea to share, leave a comment! Please – I can only come up with so many ways to use kale and Swiss chard. And speaking of Swiss chard…
These baked eggs are amazingly good. And healthy! Start your day with a dish of cooked greens topped with farm fresh eggs, a touch of cream and a little cheese. I cooked the greens the night before, then warmed them before baking the eggs in the morning. The result: this awesome breakfast on a Wednesday! (The husband was rather impressed.)
Here’s my plan for the rest of the haul. Check back over the next week for recipes.
- Swiss chard: Baked eggs featured here
- Kale: Creamed kale (One of my Eclaire’s favorite veggies!) as a side with barbecued chicken; and probably my favorite kale salad
- Beets: Beet risotto with beet greens and goat cheese
- Asparagus: Jury’s out on this one. Either quiche, simply grilled or in some sort of pasta dinner
- Escarole: Escarole salad with warm bacon vinaigrette with Sunday dinner
- Lettuce and radish: Salads for lunch
- Mint: Mojitos on Friday!!!!
- Bread dough: Pizza fritte for breakfast on Sunday- a treat Mom used to make me as a kid.
- 6 cups Swiss chard leaves, chopped
- 1 clove garlic, minced
- 2 Tbsp. Extra virgin olive oil
- 2 eggs (4 if you're really hungry)
- 2 Tbsp. half and half or cream
- Freshly grated Parmesan cheese
- Preheat oven to 400F.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and saute for about 30 seconds.
- Pile the greens into the pan and season to taste with salt and pepper. Cook the greens until wilted, about 3-4 minutes.
- Transfer to two small baking dishes and make a little well in the center of each.
- Crack and egg (or two) in each well. Drizzle one tablespoon of cream over each dish and sprinkle with some Parmesan cheese.
- Bake for about 8 minutes or until the egg whites are set and the yolks are deliciously runny. Serve immediately with a piece of crusty toast.