New Harvest & New Recipes

We are in between lettuce growing seasons, but that doesn't mean the end of leafy greens. Fortunately, there are a lot of hearty leafy greens that are able to withstand the heat of the summer such as rainbow chards, kales, and radicchios! We found that our romaine lettuces and bibb lettuces do not fare well in the heat and become bitter if left too long in the ground at temperatures over 90 degrees. So, we are enjoying new salads and recipes with these greens that we would like to share with you.

Sautéed Rainbow Chard

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 small red onion, diced
• 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons freshly grated Parmesan cheese
• salt to taste (optional)

Directions

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Grilled Radicchio Salad with Balsamic Vinegar

·         2 heads radicchio, quartered through the core so that the leaves don’t fall apart

·         3 tablespoons olive oil, or to taste

·         2 cloves of minced garlic

·         salt and pepper to taste

·         1 -2 tablespoon of balsamic vinaigrette

·         Feta or Parmesan cheese

·         1 orange or lemon (optional)

Directions

1.      Rub each quarter of radicchio with olive oil and garlic. Sprinkle with salt and pepper.

2.      Grill them over high, till they’re tender and nicely charred, 5 to 10 minutes depending on your fire.

3.      Drizzle them with balsamic vinaigrette and top with feta or Parmesan cheese

4.      Garnish them with orange zest or lemon zest and give them a squeeze of juice.

Kale Chips

• 1 bunch kale
• 1 tablespoon extra-virgin olive oil, divided
• 1 tablespoon sherry vinegar
• 1 pinch sea salt, to taste

Directions

1.      Preheat an oven to 300 degrees F (150 degrees C).

2.      Cut away inner ribs from each kale leaf and discard; tear the leaves into pieces of uniform size. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.

3.      Put the kale pieces into a large resealable bag (or use a bowl if you don't mind getting your hands oily). Add about half the olive oil; seal and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the remaining oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly 'massaged.' Sprinkle the vinegar over the kale leaves, reseal the bag, and shake to spread the vinegar evenly over the leaves. Spread the leaves evenly onto a baking sheet.

4.      Roast in the preheated oven until mostly crisp, about 35 minutes. Watch very closely toward the end. You want the edges brown, but not the whole chip. Otherwise, it will taste charred. Season with salt