Institute for Food CSA Pickup Nine
We look forward to seeing you Wednesday July 26th from 3:30-5:30
This week’s box will include:
- Cherry tomatoes
- Red round tomatoes
- Green beans
We are excited to be adding chard and tomatoes to this week’s boxes. There will be both “ripe and ready” and “soon to rip” tomatoes in the boxes, so fear not if they’re a bit varied in color.
Sadly, this is our farm manager Clair’s last week with us. However, we are proud to say she has joined Food Corps and will be continuing to share and grow her farming know how. When you see her at this week’s pickup be sure to wish her good luck in her future endeavors.
Aisha has provided us with the following recipes for this week’s produce:
Lemon-Garlic Rainbow Chard
- 3 bunches rainbow chard, trimmed and rinsed
- 6 tablespoons olive oil
- 6 cloves garlic, slices or to taste
- 1 pinch crushed red pepper flakes
- 1 tablespoon lemon juice
Separate the stems of the chard from the leaves. Cut the leaves into thin strips and set aside. Thinly slice the stems.
Heat the olive oil in a large skillet or pot over medium heat. Stir in the sliced garlic, red pepper flakes, and chard stems, and cook for 3 minutes until the flavor of the garlic mellows and the stems begin to soften.
Stir in the shredded chard leaves, cover, and cook 5 minutes over medium-low heat. Stir, recover, and continue cooking until the chard is tender. Toss with lemon juice to serve.
- 4 medium tomatoes, chopped
- Fresh raw corn sliced off 1-2 ears
- 1⁄2 red onion, diced
- 1⁄4 cup chopped cilantro
- 3-4 medium garlic cloves, minced
- 2 limes, juiced
- Coarse sea salt to taste
Mix all the ingredients in a medium bowl. Taste and adjust the ingredients to your liking. Let the salsa “rest” for about 30 minutes, then drain the liquid if quite a bit has accumulated in the bottom of the bowl.
Serve immediately, and/or store for 1-2 days in the refrigerator.