*In the box

In the Box: Summer, Week #7

Veg Share
Zucchini – several pieces
Scallions – 1 bunch
Toscano Kale – 1 bunch
Green Swiss Chard – 1 bunch
Beets – 1 bunch
Carrots – 1 bunch
Parsley – 1 bunch
Batavian Lettuce – 2 heads

Fruit Share

Herb Share

Milk Not Jails Share
Dairy share pick up is weekly. Don’t forget your milk!

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite goodies today! Forgot to order? The next deadline is July 22nd for delivery on the 26th. By the way, orders for the next delivery will arrive just in time for the CSA Summer BBQ (July 28th)!

Reminder: Early bird signup for Winter Sun Farms’ winter shares continues online. The total price is $137. Read more and sign up online.

*In the box

In the Box: Summer, Week #5

Our veggie farm, planting new strawberries! (image via GEOF)

Veg Share
Zucchini – several pieces
Cipollini Onions – 1 bunch
Fennel -OR- Kohlrabi – 1 bunch
Baby Spinach – 1 bag
Radicchio – 1 head
Swiss Chard – 1 bunch
Toscano Kale – 1 bunch
Red Boston Lettuce – 1 head

Fruit Share
Blueberries – 1 pint

Herb Share
Oops! Sorry for the confusion, herb shares start this week (not last week as we had posted earlier).
Lemon Thyme
Summer Savory

Milk Not Jails Share
If you have a dairy share this season, remember it is a weekly share, so pick up your dairy today too!

Lewis Waite Farm CSA Extras
Pick up your Lewis Waite extras today! Forgot to order? The next deadline is July 8th for delivery on the 12th.

Reminder: Early bird signup for Winter Sun Farms’ winter shares continues online. The total price is $137. Read more and sign up (right now!) online.

*In the box

In The Box: Summer, Week #2

Vegetable Share
Baby Arugula – 1 bag
Romaine Lettuce – 1 head
Boston Lettuce – 1 head
Swiss Chard – 1 bunch
Garlic Scapes – 1 bunch
Collards -OR- Japanese Salad Turnips – 1 bunch
As always, please keep in mind that the list is subject to change, depending on what’s going on at the farm.

Fruit Share
TBD… (stay tuned)

Milk Not Jails Share
Today is a pick up for dairy!


Tomato, Chard & Black Bean Salad with Spicy Lime Vinaigrette

recipe and image via fridgeandtunnel

Juice of 1 lime (2 Tbsp)
2 Tbsp Extra Virgin olive oil
1 small jalapeno with some seeds, minced
1 large clove garlic, minced
3/4 tsp sea salt, or to taste
2 packed cups (1 bunch) chopped fresh chard leaves and tender stalks
1 (15 oz) can black beans, drained, not rinsed
2 vine-ripened tomatoes, diced
1/3 cup finely diced red onion

1. Whisk lime juice, oil, jalapeno, garlic, & salt in a medium bowl.

2. Add the chard, beans, tomato, and red onion and gently toss.

3. Serve at room temperature.


Savory Bread Pudding with Swiss Chard

recipe via mealbymeal

2 TB olive oil
3 cloves of garlic; 2 chopped, 1 whole
1 bunch swiss chard, stems and leaves separated, chopped small
½ lb stale bread or Rock Hill farmbread
2 oz Gruyere, grated
1 oz Parmesan, grated
Salt & freshly ground blk pepper
2 TS fresh thyme leaves
2 TS fresh rosemary, chopped
4 large eggs
½ ts salt
2 cups low-fat milk

1. Pre-heat oven to 350.

2. Add 1 TB olive oil and 2 chopped garlic cloves to large skillet over medium heat. Once oil is hot, add swiss chard stems and saute for 5 minutes, stirring often. Add chopped swiss chard leaves and cook until wilted. Season w/salt & pepper. Remove from heat and set aside.

3. Oil a 2 qt baking dish or gratin

4. Rub bread slices w/whole garlic clove

5. Place ½ of the bread in the baking dish and top w/half of the stems and greens mixture. Add thyme
and rosemary. Add ½ the cheese. Repeat layers

6. Beat eggs and milk. Add ½ ts salt and blk pepper.

7. Pour egg mixture over bread and greens

8. Bake 40 – 50 minutes. Serve hot.

Serves 4


French Swiss Chard

[This recipe was pulled from the CSA 2007 archives; Unsure of source.]

1 bunch Swiss chard
3 tablespoons butter
1 tablespoon olive oil
1 tablespoons chopped fresh rosemary
1/3 cup raisins or golden raisins
2 tablespoons pine nuts
salt and freshly-ground black pepper, to taste

1. Remove the chard stems and the thick central vein from each leaf. Chop the leaves very

2. Using a large, heavy-bottomed frying pan over medium high heat, melt the butter with the oil until sizzling. Add the chard and the rosemary, stirring well to coat the chard with the butter mixture. Cook, stirring constantly, for another minute until the chard has wilted to about half its original volume.

3. Add raisins and pine nuts, stirring to combine evenly, and continue cooking until any moisture has evaporated. The entire cooking process should take no more than about 3 minutes.

4. Season with salt and pepper and serve immediately.

What the veg?

Swiss Chard

There are two varieties of Swiss Chard, red or green. The wide leaves taste much like spinach, but the edible stems taste more like celery.

Cooking Tips
The stems need a little more cooking time than the leaves, so slice them off where the stems meet the leaves and add them a bit sooner.

1 cup has 35 calories, 4 grams of fiber and 3 grams of protein.
Swiss chard is an excellent source of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E and dietary fiber.


To store, place unwashed chard in the refrigerator in a plastic bag. It will keep fresh for several days. If you have large batches of chard, you can blanch the leaves and then freeze them.

1 lb = 1.5 cups cooked stems + 1 cup cooked leaves
1 lb = 4 cups raw stems + 5-6 cups raw leaves