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Best Recipe for Swiss Chard

Best Recipe for Swiss Chard

One of Bug's longest running CSA members, Carolyn, sent us this recipe and said: 
"Here’s a yummy recipe I tried. I topped it off with an over-Easy egg, and had it on sourdough toast. So good."
There you have it! CSA member approved. 

Ingredients

  • 1 or 2 large bunches Swiss chard, or rainbow chard

  • 2 tablespoons extra-virgin olive oil

  • 3 cloves garlic, finely chopped

  • 1 large onion, diced

  • 1/2 teaspoon salt

  • pinch each dry thyme and nutmeg

  • Freshly ground pepper to taste

  • 2 teaspoons balsamic vinegar, optional

Instructions

  1. Chop and clean Swiss Chard: Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry. Rinse and chop the Swiss chard stems (about the same size as the diced onion.)

  2. Cook The Swiss Chard Stems with Onions: Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes.

  3. Add The Leaves and Wilt: Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes.

  4. Cook Until Softened: Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes.

  5. To Finish and Serve: Remove from the heat and drizzle with balsamic vinegar if using. Serve hot.

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Grilled Radicchio Salad with Pear (or Apple!) and Pecorino

Grilled Radicchio Salad with Pear (or Apple!) and Pecorino

This recipe comes to your from another CSA farm, so it's gotta be a good one. 

-Wash and dry:
1 medium, or 2 small heads of radicchio from your share

-Cut into half and coat with olive oil
-On a medium/low heat, grill radicchio halves on each side for 4 minutes until wilty and tender. If the outer leaves get a little crispy, that’s okay! (It is more delicious that way)
-Set aside to cool slightly and in the meantime whisk together:

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
3 cloves of green garlic (from your share!)
4 tablespoon Extra Virgin Olive Oil
Salt and pepper to taste

-Cut up the radicchio halves into chunks and toss them with the vinaigrette. Thinly slice 1 half of a Bosc pear (or an apple) to toss in. Top with some grated Pecorino or Parmigiano-Reggiano. Serve warm or at room temperature. ENJOY!

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B.U.G. Farmer B.U.G. Farmer

Sautéed Baby Bok Choy

Sautéed Baby Bok Choy

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Serves 4

Author: Love and Lemons

 

This sautéed baby bok choy recipe is a quick, easy, and delicious side dish. Serve it with any protein you like and a scoop of quinoa or rice.

Ingredients

 

Instructions

  • In a small bowl, stir together the tamari, water, rice vinegar, mirin, sesame oil, garlic, and a pinch of red pepper flakes.

  • Heat the avocado oil in a large skillet over medium-high heat. Add half the bok choy, cut side down, and sear until browned on each side, 1 to 2 minutes per side. Remove, add more oil to the pan, if necessary, and add the remaining bok choy and repeat.

  • Add all of the bok choy back to the pan along with the sauce. Toss, then cover and cook 1 to 2 more minutes, or until the bok choy is tender.

  • Transfer to a platter, sprinkle with sesame seeds, and serve.

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B.U.G. Farmer B.U.G. Farmer

Daikon Radish Salad

This salad becomes very vibrant when you use the purple daikon radishes in your share! You can substitute the green onions with chives : )


 Author: Sue | My Korean Kitchen

Course: Side dishes

Cuisine: Korean

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Author: Sue | My Korean Kitchen
 

Ingredients

  • ▢ daikon radish / white radish, peeled (about 2 cups)

  • ▢ 2 Tbsp green onion or chives (optional), finely chopped

SAUCE (MIX THESE IN A BOWL)

Instructions

  • Julienne the radish with your knife or using a mandolin slicer. Ideal size would be 6 cm to 7 cm (about 2.5 inch) long match stick style.

  • Put the radish into a mixing bowl then add the sauce. Mix them well with your hands. Garnish with the green onion.

  • Transfer the seasoned radish into a glass container and rest it for 30 mins in the fridge then serve. Or you can eat it straight away. Any unused portion can be refrigerated for 5 to 7 days.

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B.U.G. Farmer B.U.G. Farmer

Stir-fried Napa Cabbage with Hot & Sour Sauce (酸辣白菜)

Pungent, flavourful in taste and crunchy in texture, stir-fried Napa cabbage with hot & sour sauce is delectable, yet very simple to cook.



Author: Wei Guo

Course: Side Dish

Cuisine: Chinese

 

Prep: 4 minutes minutes

Cook: 3 minutes minutes

Total: 7 minutes minutes

Servings:

Ingredients

  • ▢ 1 small Napa cabbage (Chinese cabbage) - about 450 g/1 lbs

For the sauce

For stir-frying

  • ▢ 1 tablespoon cooking oil

  • ▢ 4 cloves garlic, minced

  • ▢ 6 dried chilies, cut in sections - or to taste, see note 2

  • ▢ 1 stalk scallions, finely chopped

 

 Instructions

Prepare the cabbage

  • Separate the leaves of the Napa cabbage. Lay one leaf flat on the chopping board. Cut it into bite-sized pieces at a 30-degree angle (please refer to the image in the post above). Repeat to finish the rest.

Mix the sauce

  • In a small bowl, mix black rice vinegar, light soy sauce, dark soy sauce, starch, salt, sugar and water. Set aside.

Stir-fry the dish

  • Heat up a wok over high heat until it starts to smoke. Pour in oil then add garlic and dried chilies. Fry until fragrant (do not burn).

  • Put in the cabbage. Stir fry until the green leafy part starts to wilt but the white part remains crunchy.

  • Give the sauce a good stir then pour into the wok. Add scallions. Mix well. Remove from the heat once the sauce thickens. Serve immediately.

 

NOTES

1. There isn’t, unfortunately, a substitute for Chinese black rice vinegar. To achieve the best taste for this recipe, I recommend you use Zhenjiang (Chinkiang) vinegar/镇江香醋, a reputable variety widely available in Chinese stores.

 

2. Please free feel to adjust the number of dried chilies based on their heat level and your tolerance. The finished dish should have a nice kick of spice but not so hot that it overpowers other flavours. If you don’t have dried chilies at hand, use fresh chili to substitute.

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B.U.G. Farmer B.U.G. Farmer

Melting Napa Cabbage

Rich and garlicky with a sultry, robust flavor and just a hint of spice, this Melting Napa Cabbage recipe is easy to make, but it tastes like it slow braised in the oven all day!

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Author: California Grown

 

Equipment

  •  Cast Iron Skillet

Ingredients

For the Melting Napa Cabbage

  • 1 head Napa Cabbage

  • 1/3 cup concentrated tomato paste

  • 4 garlic cloves sliced very thin or grated

  • 1 1/2 teaspoons ground coriander

  • 1 1/2 teaspoons ground cumin

  • 1/2 teaspoon ground turmeric

  • 1/2 teaspoon crushed red pepper flakes

  • 1/2 teaspoon coarsely ground black pepper

  • 1/2 cup extra-virgin olive oil divided

  • 1/2 tablespoon coarse Kosher salt divided

  • 3 tablespoons cilantro leaves for serving

  • 1 tablespoon edible flowers optional, we used arugula flowers

For the optional Pistachio Crumble Topping

  • 1/3 cup raw pistachios

  • 1 small garlic clove

  • 2 tablespoons hemp hearts

  • 1 tablespoon nutritional yeast

  • 1 tablespoon extra-virgin olive oil

  • 1/4 teaspoon garlic powder

  • 1/2 teaspoon coarse kosher salt more or less to taste

Instructions

 

Prepare the Melting Napa Cabbage

  • Preheat the oven to 350°F (190°C).

  • Cut the Napa cabbage in half through the core then cut each half into quarters. You will have 8 Napa cabbage wedges. Set aside.

  • In a small bowl combine the tomato paste, garlic, coriander, cumin, turmeric, and black pepper. Stir to combine completely. Set aside.

  • Heat 1/4 cup (60 ml) of the olive oil in a large cast-iron skillet over medium-high heat. Working in batches, if necessary, add as many cabbage wedges into the skillet cut side down as will comfortably fit. Season with the coarse kosher salt. Cook, turning once, until lightly charred, about 2-3 minutes per side. Transfer the seared cabbage to a plate and repeat with any remaining cabbage quarters.

  • Carefully, wipe out the skillet and reduce the heat to medium. Add the remaining 1/4 cup (60 ml) olive oil to the skillet, once warm and beginning to shimmer add the spiced tomato paste mixture. Heat, stirring constantly, until the tomato paste begins to split and darken in color, 2-3 minutes.

  • Add enough water to the skillet to come halfway up the sides, about 1 – 1 1/2 cups (240-350 ml) total. Season the liquid with salt and bring to a simmer.

  • Nestle all of the seared cabbage wedges into the simmering tomato broth, overlapping if necessary. Transfer the cabbage to the oven and bake, uncovered, turning the cabbage wedges once about half way through, about 40-50 minutes. The cabbage should be falling apart tender when cooked completley.

  • Serve immediatley garnished with cilantro leaves and pistachio crumble if using.

Prepare the optional Pistachio Crumble Topping

  • While the cabbage is cooking, combine the raw pistachios and garlic clove in a food processor. Pulse until broken down into similar sized pieces, but don't process so long the pistachios turn into pistachio butter.

  • Add the remaining ingredients to the food processor and pulse 4-5 times to combine. Store tightly covered. Refrigerate for up to 3 weeks.

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