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Delicata Steak Fries
1 Delicata Squash
Oil
Salt
Your favorite seasonings
1. Preheat the oven to 425 degrees.
2. Cut the squash in half lengthwise and clean out the seeds with a spoon. Cut into long steak fry chunks leaving the skin in tact.
3. Toss squash in oil, salt and seasonings. (I like to use a dash of each cinnamon, cayenne and curry powder for a spicy, savory and sweet fry)
4. Spray a cookie sheet with non-stick cooking spray.
5. Layout the squash fries and bake for about 40 minutes turning once.
Garlic, Onion and Sauteed Chard
One bunch of chard
Five cloves of garlic
One onion
EVOO or oil of choice
Fine grain sea salt
1. Hand wash your chard, dry it and then tear the leaves off of the stalks.
2. Slice the onion into strips and chop the garlic, meanwhile heating the EVOO (Extra Virgin Olive Oil) over medium heat in a skillet or wok. Chop the chard stalks, much like you would a stalk of celery (they look and feel the same). Once the oil is heated, add the garlic and saut� for a couple of minutes. Add the onion and chard stalk, stirring every minute or so. Allow these to cook for 4-5 mins
3. Add the chard leaves and wilt them, just like you would spinach. Remove from heat and toss with some fine sea salt.
Cleansing Chard Soup
From Rich Roll and Julie Piatt's The Plantpower Way
5 stalks of chard
2 celery stalks
1 bunch fresh dill or parsley
1 TBS coconut oil
1 lime (halved)
4 cups filtered water
1/4 cup apple cider vinegar
2 garlic cloves
sea salt-to taste
dash of cayenne pepper (optional)
1.. Wash the beet greens well and gather them into a bundle stacked on the top of each other. Slice into 1" ribbons
2. Wash celery and chop into 1/2" pieces
3. Wash the dill or parsley, gather in a bundle and chop into 1/4" pieces (including stems).
4. In a large pot, heat the coconut oil over medium heat
5. Add the celery and saute for a minute or tow, until the color brightens.
6. Squeeze lime juice onto the celery and stir.
7. Add the H2O, apple cider vinegar and garlic cloves and bring to a boil.
8. Add the greens and herbs and simmer for only 5 minutes. Turn off the heat and adjust the seasonings with sea salt, vinegar and cayenne (optional)
What to do with leftover/extra CSA veggies!
- For broccoli, cauliflower, green beans or greens, lightly steam and dunk into colder water to stop cooking. Once cool put into freezer bags or containers and freeze. Will last for many months in the freezer. For veggie specific freezing tips go here
- Can em'! Click here to learn about making pickles, preserves, sauces and more!
- Make a vegetable stock/broth
How exciting will it be in January when you are still eating your CSA vegetables?!
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