I had some fun yesterday as a guest on Robin Costenbader-Jacobson’s program, the Greater Reading Public Eye, on BCTV. It was really nice. You can catch the episode here. I admire Robin and the opportunity to be a part of her show was thrilling. We talked about food inspiration. There was something else I wanted to share and forgot. Oh wait, I remember… in true Phoebe form I shared all of my favorite Berks County fresh food providers but completely neglected to share my quick tips on how to use your summer CSA box bounty!
Before I share one of my favorite squash and kale/swiss chard recipe let me talk about a few local summer food sources I shared last night. First there is Weaver’s Orchard with their Orchard2Office program. They deliver a box full of fruit, vegetables and other food options to your office. Did you catch that… to your office! How’s that for making eating well easy?
My dearest heart local organic grower was also represented last night, B & H Organic Produce. Erica, the owner, has been so very supportive of my private chef/meal delivery business since I started! She has the best berries and the biggest heart. You can catch her at the West Reading Farmer’s Market or through her CSA.
Have you heard the news about Gayatri Wellness? This CSA rocks. They offer not just produce but other food shares (pantry, baked goods, granola and so on)! They carry some of my pantry items too. They shared their beautiful swiss chard, herbs, granola and zucchini blossoms for the program last night.
There is another favorite of mine… Eckerton Hill Farms. Like the other two CSA’s, Eckerton Hill Farms also offer food shares beyond produce but they are known for their amazing tomatoes and peppers. If you don’t buy their CSA share catch them at the West Reading Farmer’s Market.
This is what I love to do with summer squash, kale or swiss chard. CSA boxes are often full of these items. At the very least you can prepare this dish and freeze leftovers for omelets, frittatas or fall soups. Think time saving tips.
- 2 teaspoons extra virgin olive oil
- 4 ounces sweet onion, sliced
- 1 tomato chopped, optional
- 1 teaspoon herb dipping oil blend
- 7 ounces patty pan squash, cubed
- 8 ounces swiss chard, stems and leaves chopped
- 1 teaspoon minced garlic
- 2 tablespoons chopped, fresh basil
- Saute the onions and tomatoes, herb blend in the olive oil, over medium to medium high heat, until the onions are tender.
- Stir in the patty pan squash and continue to cook for 5 minutes adding more olive oil if needed. Stir in the swiss chard, garlic and basil. Cover to create a bit of steam and cook for 4 more minutes. You do not want to cook the vegetables until they are soggy or lose their color.
- Top with freshly grated cheese or a drizzle of your favorite balsamic.