This Week’s Box 03/22/2014

Here is the list

bag of salad greens
red russian kale
avoacado
carrots
baby fennel
chard
green onions
tangelos
tangerines
lavander
oregano
lemons
beets with greens

Save The Date!

The Blue Sky Ranch spring work party will be on May 17th. Projects will start at 9:30am and go until 12:30pm. After projects we will retire at the picnic tables under the pine tree and have some healthy food and drink.  Bring a friend. Bring your the family. Kids are welcome. Hope you all can make it!

Vegan Creamed Chard 

10 to 12 cups finely chopped chard (big parts of stems removed and see
other recipe below for an idea.)

Sauce:
2 to 3 tablespoons extra virgin olive oil
1 small onion, chopped (about 1 cup)
2 cloves garlic, chopped
1/2 cup raw cashews
1.5 cups vegetable broth
1 whole freshly squeezed lemon
2 tablespoons nutritional yeast
1 to 2 teaspoons Herbamare (or other spices you enjoy)

Chop the chard in small pieces and set aside.
Heat a large skillet over medium heat. Add the olive oil, then the onions and garlic.
Sauté for about 5 minutes or until softened and beginning to change color. Add
them to a blender along with the cashews, vegetable broth, lemon juice, nutritional
yeast, and spices. Blend until smooth and creamy.  Place the sauce and chopped
chard back into your large skillet and simmer for 10 to 15 minutes or until chard
has softened and sauce has thickened. Taste and season with sea salt and freshly
ground black pepper.

Chard Stems Recipe:
Slice you stems nice and thin, almost like cutting a bell pepper.  Sauté with a littloil and water till almost soft.  Flavor with nutritional yeast and tamari and enjoy
along side your creamed chard.

Why eat chard you ask….
Chard is so good for you! It is packed full of anti­oxidants and vitamin­ c. They also
have good things like beta­carotene, vitamin­E (anti­inflammatory). All these great
vitamins help support healthy eyes, immune system, heart and your bones.
So eat more CHARD!!!!

Do you know who picked your veggies this week? Yes you do!

Taj, Jade and Nate 

Rainbow Chard With Lemon Fennel And Parmagiano

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