Farm Box Day

School was out for spring break, and we missed our farm box! To my surprise, the crops have transitioned into spring, and we had gorgeous Maui onions and juicy strawberries. I’m going to write a separate post about the interesting way the two of those crops go together. I was also excited about a gorgeous head of purple cauliflower, the stately collard greens, and a head of cabbage that looked like it came from “Little Shop of Horrors.” I’m not sure if I should throw a Baja fish taco party or go on the Cabbage Soup Diet.

I cooked four Farm Box Family Meals, which included Red Curry Beef with Broccoli, Snap Peas and (of course), Cabbage, Ceaser Chicken with Red Leaf Lettuce Salad, Vegetable Soup with Italian Chicken Sausage and White Beans, and Farm Box Veggie Enchiladas. Did you know you can order these meals, cooked from your farm box, packaged to reheat and delivered to your door? It is a delicious, healthy and economical way to enjoy your farm-fresh produce. Check out my Services page for more information.

I’ll be posting new recipes by the end of the weekend, for now I’m going to tuck into a bowl of that vegetable soup.

Swiss Chard

I’m bringing a dish to a friend’s house, and with not much more than swiss chard, eggs and bread in my pantry, I put this savory bread pudding together. Sometimes humble beginnings beget greatness.

Swiss Chard Bread Pudding

Serves 8 to 12

Canola or olive oil cooking spray

1 tablespoon olive oil

1 onion, diced

4 garlic cloves, thinly sliced

2 teaspoons chopped fresh rosemary

1 teaspoon chopped fresh thyme

1/4 teaspoon red chile flakes

2 bunches Swiss chard, stems and ribs removed, cut into fine strips

Salt and freshly ground pepper

4 eggs, beaten

3 cups half and half

1/2 cup goat cheese, softened

1/2 cup grated Parmesan cheese

5 cups crusty French or country bread, cut into 1-inch cubes

Heat oven to 350 degrees. Spray a 3 quart oblong baking dish with cooking spray. In a skillet, heat the oil over medium-high heat and add onion, garlic, rosemary, thyme, and red pepper. Cook until softened, about 5 minutes. Add the chard, season with salt and pepper, and cook, tossing, until wilted, about 3 minutes.

In a large bowl, mix the eggs, half and half, and cheeses to combine. Mix in the bread and stir until moistened. Stir in the cooked vegetables, then transfer to the baking dish. Bake, uncovered, for about 1 hour, until the top is set and the top is golden brown. Let cool for 15 minutes, then serve.

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