Week 2 – 2015

This week there is going to be Baby Romaine Lettuce, Arugula or Swiss Chard, Kale, Garlic Scallions, Radishes & a few Snap Peas in the CSA share!


3 tablespoons olive oil

6 to 8 cups packed fresh kale leaves

⅛ teaspoon salt

4-1/2 cups water

1 pint cherry tomatoes, halved

8 oz of Fettuccine Pasta

3 garlic cloves, minced

salt and fresh ground pepper, to taste

2 tablespoons Extra Virgin Olive Oil

½-cup crumbled feta cheese

Heat olive oil in a stockpot. Add kale leaves and salt; cook over medium heat, stirring frequently, for 2 minutes. Remove from heat; add water, halved tomatoes, pasta, garlic, salt and pepper. Cook over high heat and bring to a boil. Reduce heat to a simmer and continue to cook for 13 to 15 minutes, or until pasta is thoroughly cooked and water reduced. Stir occasionally. Remove from heat and let stand 2 minutes. Drizzle with Extra Virgin Olive Oil. Stir in crumbled feta cheese. Serve immediately.

Roasted Radishes and Swiss Chard

1 bunch if Radish, cleaned, trimmed and cut in half lengthwise

1 bunch of Swiss Chard. coarsely chopped

2 Tablespoons of Olive Oil

juice from  1/2 a Lemon

salt & pepper to taste

Preheat oven to 375°. Place radishes, 1 tablespoon of olive oil, lemon juice, salt & pepper in a large bowl and toss together. Spread radishes on a baking sheet and roast for 20 minutes. While the radishes are cooking place swiss chard in the bowl with 1 tablespoon of olive oil and coat leaves with the oil. After removing the radishes from the oven turn oven to 425°. Arrange the swiss chard on the baking sheet with the radishes. Put baking sheet in oven when the oven comes up to temperature. Roast for 3-5 minutes. Remove from oven and place immediately onto serving dish.

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  1. Pingback: Week 6- 2015 | The Pumpkin Farm CSA

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