What You’re Getting:
1 bunch swiss chard
2 heads lettuce
½ lb spinach
2 lb beets
4 lb carrots
2 lbs leeks
5 lbs potatoes
5 lbs onions
8 lbs mixed winter squash
As fall rolls on, we are getting closer and closer to the “end” of our season… although our to-do list never really ends, there is, at least, a list of “must-do”s that we are almost at the end of. We have a few more big harvests, garlic to plant, some new fields to plow up, wood to split, and our spring spinach to seed before we can breath our sigh of relief and start in on construction projects for the fall.
Roasted Root Vegetables
This is one of our favorite recipes, and we probably eat it 3 times a week or so until we run out of the ingredients. This is a very simple recipe – you can make as much or as little as you want. This makes enough to roast on a large cookie sheet – I would cut the amounts in half if you want to roast them in a roasting pan.
2 cups diced potatoes
2 cups diced onion
1.5 cups cubed squash
1.5 cups diced beets or turnips
1.5 cups diced carrots
1 or two apples, diced.
Preheat your oven to 400 degrees. In a large bowl, toss the veggies in a liberal amount of olive oil – I usually use about ½ cup – as well as salt and black pepper to taste. Spread them evenly on a cookie sheet, and cover with aluminum foil. Roast at 400, covered for about 20-30 minutes (until veggies begin to soften). Remove foil cover, and continue to roast until veggies are soft on the inside, but browning on the out side. Yum!
Sautéed Swiss Chard with Onions
1 bunch Swiss chard
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
2 garlic cloves, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
Read More http://www.epicurious.com/recipes/food/views/Sauteed-Swiss-Chard-with-Onions-240560#ixzz2A1y0sm6M