We’ve been searching for the perfect CSA (that stands for Community Supported Agriculture…click here for a more thorough explanation) since we moved to Maine. Our first CSA was perfect—but the timing and location of the pick-up was a pain in the a**. Last year’s CSA was bad. It wasn’t their fault. It was a rainy summer. They lost the broccoli and the tomatoes and all the other good stuff. We got lettuce—lots and lots of lettuce…so much lettuce that I tried (unsuccessfully) to convince Pete that we needed a bunny to help us eat it all.
This year, we’ve joined the CSA at Laughing Stock Farm and I think it might be the one. So far, we’ve gotten chard, kale, baby bok choy, basil, broccoli raab, hakurei turnips, mesclun greens and a cookbook to help us figure out how to cook things we’d never even heard of (like hakurei turnips).
This speedy, delicious (and kind of lemony) dish is our adaptation of a recipe from the Laughing Stock Farm Cookbook.
1 bunch chard, washed and chopped
2 cloves garlic, minced
1. Heat EVOO in a skillet over medium heat.
2. Add garlic and cook, stirring, until the garlic is fragrant (about 30 seconds).
3. Add the chard stems. Cook, stirring for about 1 minute.
4. Add the chard leaves and cook, stirring, until the leaves are wilted (1-2 minutes).
5. Add feta and remove from heat. Cover the pan and let sit for a couple minutes, until the feta begins to melt.