farm to table

bounty

We are members of a CSA (community supported agriculture) with a local farm, Potomac Vegetable Farms, located here in Northern Virginia. We paid for our share back in February and are now receiving weekly harvests of vegetables from the farm.

greens

On Sunday nights, the farm sends us an e-mail about what will be in our box and on Monday afternoons, I stop by to pick up our bounty on my way home from work. I then clean and process it all as soon as I get home, so that we’re sure to actually eat all these healthy veggies all week.

swimming

Tamar Adler, author of An Everlasting Meal, has an amazing video about prepping your veggies for the week ahead:

Some veggies that we’ve received so far include Haruki turnips, garlic curls (scapes), potatoes, beets, zucchini, escarole, and oh my goodness– LOADS of swiss chard. Actually, I believe that chard was only officially included in our first week’s box, but there is always a ton in the “freebie” box, and I take a bunch every week.

italian-asian serves 2

Swiss chard is like spinach’s older sibling. It’s a hearty green, and you can pretty much use it wherever you use spinach– in omelets, thrown into soups or pastas, or just plain old sauteed. Here, I use it as a base for sea bass with Asian flavors. This makes for a light dinner, or add some rice to round it out a bit.

healthy

ginger sea bass with swiss chard
printer-friendly recipe
adapted from Giada De Laurentiis
serves: 4

ingredients:
1 large bunch of swiss chard, thinly sliced (about 6 cups)
4 teaspoons peeled and minced fresh ginger
2-3 cloves minced garlic (about 2 teaspoons)
1/2 cup dry Marsala wine
2 1/2 tablespoons soy sauce
2 teaspoons sesame oil
4 (5-ounce) sea bass fillets
Salt and pepper

directions:
Preheat the oven to 400 degrees F. Place the sliced swiss chard in the bottom of a large (3 quart) baking dish. Add the remaining ingredients and gently toss to combine. Place the sea bass fillets on top of the greens and sprinkle with salt and pepper. Cover the baking dish tightly with foil and bake until the greens wilt and the fish is just cooked through, about 15 minutes.

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One Response to farm to table

  1. Tammy says:

    Great looking meal. We’re also in squash season right now so I’ve had so many to use up.

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