You may be surprised at what you can still eat from a past share. Got some beets left from week 11, or a cabbage from week 9, or possibly even a kohlrabi from week 7? These items should store pretty well and still be edible. Other things no doubt got a little lost in the fridge and may need a good look over before cooking. But either way there is no doubt some items still around that will go good with this week’s share.
In keeping with that line of thinking, this week’s recipe is a mix of items from the last 2 shares. It was originally meant to be a type of stovetop au gratin, but it never set up, so Rebecca suggested putting it over pasta.
Onion and Chard Macaroni and Cheese
2 medium onions, cut into chunks and separated
1 bunch chard, stems and leaves chopped separately
2 cups grated sharp cheddar or other cheese
1/3 cup water
2 tbsp butter
2 tbsp flour
1 cup milk or cream
2 tbsp olive oil
2 tbsp chopped fresh parsley or chives
Salt and pepper to taste
Heat the olive oil in a pan, add the onion, chard stems, salt and pepper and cook on high for 5 to 7 minutes, or until onions are translucent. Turn heat to medium, add chard leaves, water, stir and cover for 5 minutes. Uncover and cook off any remaining water.
Meanwhile, in a separate pan make the cheese sauce. Melt the butter in a saucepan over medium high heat, add the flour and stir for 30 seconds. Add the milk and cook until the mixture thickens. Add the cheese, stir until cheese is melted. Pour cheese sauce over vegetables. Stir and cook for 5 minutes or until desired thickness. Serve over macaroni such as elbows or fusilli.
CSA Bulk Order List Week of
Item Member Cost Non- Member Cost
Paste tomatoes (No. 1's) $2.25/lb $2.75/lb
$1.75/lb over 10 lb $2.25/lb over 10 lb
Tomato seconds $1.75/lb $2.00/lb
$1.50 over 10 lb $1.75 over 10 lb
Basil $1.75//bu $2.00/bu
Tarragon $1.75//bu $2.00/bu
Dried herbs $1.75 $2.00
thyme, marjoram, dried hot
peppers, lovage, lavendar
flowers, coriander, oregano
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