CSA #9: It’s Fun to Say ‘Frittata’

Because of the move and a whole world of personal business, we opted out of last week’s CSA package. One of the best aspects of subscribing to the Garfield Community Farm is that if you can’t make a pick up, all you have to do is let them know and they will donate your share to someone in the Garfield community that could use the fresh produce. So we didn’t have to waste anything and someone got to eat some delicious farm fresh vegetables. Feels like we really didn’t miss out on anything at all.

Still, I missed my weekly visit to the farm and was glad to head over there again this week, where apparently fortune smiled on our previous week’s action and delivered unto us a bounty upon which we had not yet experienced. Carrots, squash, peppers, onions, garlic, beautiful tomatoes, oh my! And making another appearance is the current star player of our weekly subscription, Swiss chard.

Swiss chard has many names – silverbeet, perpetual spinach, spinach beet, crab beet, bright lights, seakale beet, mangold – and even more uses. Because it shares a mild bitterness with kale and collards but cooks down easily like spinach, it’s one of the most useful greens to have in your kitchen. It works in salads and soups and pasta dishes. It can work for any meal time. It’s great raw,  it’s great cooked. Versatile and easy to work with, Swiss chard is also a looker. Its ruby-red stems can be cooked along with the leafy greens, so long as you snip off the really woody part toward the end.

And did I mention its nutritional properties yet? This green wonder is rich with Vitamins A, K,  and C, dietary fiber and minerals. Before the CSA, I used chard from time to time, but now it’s become a staple of my fridge. If and when I start my own garden next year, I plan on making it one of my major crops, if only so I can keep my personal supply robust and ever-present.

This week’s CSA round-up in photos:

Swiss chard, carrots

Green and purple beans, broccoli.

Tomatoes, summer squash

More tomatoes, beets, garlic, onions, Chinese eggplant

This week was so chard-centered that I made the following recipe (from Isa Chandra Moskowitz’s indispensable cookbook Vegan Brunch) twice.

Swiss Chard Frittata

– 1 tbsp olive oil
– 4 garlic cloves, sliced thin
– 1 small onion, finely chopped
– 1 bunch Swiss chard, chopped well
– 1 tsp basil
– 1 tsp parsley
– 1 lb firm tofu
– 1 tbsp soy sauce
– 1 tsp yellow mustard
– 1/4 tsp turmeric
– 1 & 1/4 tsp black pepper
– 1/4 cup nutritional yeast
– Salt to taste

– Pre-heat oven to 400 degrees. Lightly grease an 8-inch pie plate.

– Saute the onions in the oil until slightly tender, about a two minutes. Add garlic and continue cooking until the garlic is golden brown. Add the chard, basil, and parsley and cook until the chard is completely soft.

– Crumble tofu into a separate bowl, then add soy sauce, mustard, turmeric, black pepper, and nutritional yeast. Mix well, then add the chard mixture. Toss until well combined.

– Firmly press tofu-chard mix into the pie plate. Bake for 20 minutes, until the frittata is firm and golden brown on top. Allow to cool before serving.

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