418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
Storing Chard Tips
Freezing: Rinse chard in several changes of cold water, lifting leaves out and leaving sand and soil behind. Separate the stems from the leaves. Bring 4 quarts of water to a rolling boil. Drop about 1 pound of whole leaves into boiling water, cover and blanch for 2 minutes. Blanch stems for 3 minutes. Remove immediately from boiling water and immerse in an ice water bath for 2 minutes. Drain. Pack in zip-closure freezer bags or freezer containers, leaving no airspace. Label, date and freeze at 0°F for up to 1 year.
How to Store: Store chard in the refrigerator. Store unwashed leaves in plastic bags in refrigerator crisper drawer for 2 to 3 days. The stalks can be stored longer if separated from the leaves.
Preparation: Young tender chard leaves can be eaten raw in salads and sandwiches. Chard can be used in place of spinach in any recipe. When cooking older chard, the stems should be separated from the leaves as they require longer cooking. Chard is a tender green and benefits from a brief cooking period. Spinach, beet greens and kale may be prepared in a similar manner.
chard is packed with nutrition. It is an excellent source of
vitamins C, E, and K, carotenes, chlorophyll, and fiber. It is
also an excellent source of several minerals including potassium,
magnesium, iron, and manganese. Swiss chard is also a good source
of many other nutrients including vitamin B6, protein, calcium,
thiamine, selenium, zinc, niacin, and folic acid. Swiss chard is one of
the most powerful anti-cancer foods due to its combination of
traditional nutrients; phytochemicals, chlorophyll, other plant
pigments, and soluble fiber. The generous amount of vitamin K that is
contained in Swiss chard, is especially beneficial in the maintenance of
Steamed Swiss Chard
2 pounds Swiss chard
¼ cup water, plus water for washing chard
salt and pepper
1 tablespoon butter (optional)
Wash greens by swishing them in cool water, one handful at a time. Remove the stems and chop into 1-inch pieces. Stack the leaves and roll them together. Cut across the roll with a sharp knife. Repeat for additional bundles of leaves.
Heat a skillet over medium heat. Add ¼ cup water and chopped stems to pan. Cook 4 minutes. Add the wet, chopped leaves one handful at a time. Stir after each addition. After all the greens have been added, cover with a tight fitting lid and cook 2 to 3 minutes. They should be wilted but still bright green in color. Season with salt, pepper and butter, if desired. Serve immediately.
Live Earth Farm
Caramelized Onion and Sweet Potato Quiche
Ingredients:2 T organic butter, 2 T coconut or olive oil, 3 cups chopped onions (about 2 large)
2 small sweet potatoes, peeled and diced into 1/2-inch cubes (about 2 cups)
2 cups chopped fresh baby spinach, chard, kale, or other greens, 4 eggs, 1 cup milk, 1/2 cup half-and-half or cream, 1/2 tsp Kosher salt, dash of black pepper, 1 1/2 tsp Herbs de Provence (or another herb blend like Italian seasoning), 1 T flour, 1/2 cup shredded fresh Romano or Parmesan cheese, 1/2 cup Swiss or Gruyere cheese, 1 pre-baked pie crust.
Directions: Add oil and butter to a large skillet over medium-high heat. Add onions and cook for about 5 minutes until onions soften and turn translucent. Reduce heat to medium-low, cover, and cook onions for about 20-25 minutes, stirring occasionally, until deep golden brown. Add cubed sweet potatoes and spinach to skillet. Cook for 3-4 minutes until spinach is wilted. Remove from heat and set aside to cool. Preheat oven to 325 degrees F. In a large mixing bowl whisk together eggs, milk, cream, salt, pepper, and herbs. In a small bowl combine the cheeses with the flour, tossing until combined, then put cheese/flour mixture into the large bowl with the egg mixture; add also the onion mixture (when it has cooled enough to not scramble the eggs, slightly warmer than room temperature). Stir everything together until combined, then pour into the pre-baked pie crust. Bake for about 40 minutes or until a knife inserted into the quiche comes out clean and it doesn't jiggle when you nudge the pan. Makes about 6-8 servings.
Recipe taken from PerrysPlate.com.
Recipe altered by Pam Rose Creek Farms
1 head garlic
½ C olive oil
1 large bunch Swiss chard
2 to 3 slices Swiss peasant or similar rustic-style white bread [you can use pretty much any kind of bread, really]
Generous pinch crushed hot red pepper flakes (or to taste)
½ tsp. fresh rosemary, or ¼ tsp. dried [minced up!]
¼ tsp. dried thyme
¼ tsp. dried oregano
1 lb. penne or similar short pasta
½ C chicken or vegetable broth, warmed
Grated parmesan cheese [or grate your own]
Preheat oven to 350 degrees [use your toaster oven if you can; you're only roasting the garlic]. Remove outer, papery skin of garlic. Coat with olive oil, wrap in aluminum foil, place in middle of oven and roast until tender when pierced with a cake tester or tip of a very sharp knife, about 1 hour.
Wash chard; separate leaves from stems; coarsely chop leaves, thinly slice stems [recipe said to discard the stems - the heck with that!!].
By hand, shred bread into large crumbs (about ½ inch). Heat oil in a large heavy skillet over medium-high heat. Add pepper and herbs to the warm oil and cook them for a few seconds, stirring all the while and taking care not to let them burn. Add bread and continue to cook and stir until crumbs are nicely golden brown. Remove crumbs to a plate and sprinkle with salt. Return pan to heat.
Cook pasta in salted boiling water just until the al dente stage. Drain. Place chard in pan that held bread crumbs, cover and steam until wilted, about 5 minutes [put the sliced stems on the bottom; splash with a little water if the leaves are dry]. When garlic is cool enough to handle, remove cloves from their skins [sometimes they'll 'squirt' out]. Put garlic in a small bowl and mash with a fork. Add broth and continue to mash until a rough puree is formed.
Turn pasta into the pan with the chard. Add garlic mixture and toss over medium heat to combine well and heat through; spoon into a serving dish, top with crumbs, and serve at once. Pass the parmesan at the table.
Live Earth Farm
Fettuccini with Chard, Raisins, Brown Butter
6 tbsp. unsalted butter
Melt butter in small pan over low heat until rich amber in color (8-10 min). Set aside. Pour 1/4 cup hot water over currants & raisins in small bowl to plump. Trim stems from chard, stack leaves & slice crosswise into 2" ribbons. Set a large pot of salted water on to boil for pasta. In a large pan over med. heat, sauté onion in olive oil w/salt, pepper (about 5 min). Add garlic & chard, and sauté 4-5 min until chard is just tender. Cook fettuccini in boiling water, timing it to finish cooking with the chard. Drain pasta well, and add to chard along with plumped fruit, walnuts and warm brown butter, adding salt & pepper to taste. Toss to mingle ingredients. Serve w/parmesan.
*or use a head of green garlic! Cut off roots and dark green leaves and discard them, then chop up the white and light green parts of it and use like you would ordinary garlic cloves.
Live Earth Farm
Sautéed Greens with Apple
3 slices bacon
In large skillet fry bacon until crispy. Drain on paper towels. Pour off all but 1-2 T of fat. Sauté onion, apple & greens' stems in fat until onions are lightly browned. Add chopped greens & sauté until wilted. Stir in pine nuts, crumble in bacon, salt & pepper to taste, dress w/vinegar & serve.
Tuscan Vegetable Soup
large bunch of fresh Swiss chard
Rinse out the Swiss chard leaves thoroughly. Remove the toughest third
of the stalk, discard or save for another recipe (such as this Swiss
chard ribs with cream and pasta). Roughly chop the leaves into
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.
Swiss Chard Ribs with Cream and Pasta Recipe
1 Separate the ribs from the greens. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.
2 Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds.
3 While the cream is reducing, cook up your pasta according to the pasta's package directions.
4 Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper.