Top Ten Ways to Solve 'The Locavore's Dilemma'
We're entering prime time for locavores, as more Maryland crops come to market. For people who buy shares in Community Supported Agriculture ventures, it won't be long before the weekly produce pick-ups begin.
And as anyone who's ever belonged to a CSA knows, it's not all strawberries and sweet corn.
There are lots and lots of greens.
Slate had a good name for the situation, described in a funny first-person account of a CSA sufferer last year: "The Locavore's Dilemma."
Which brings me to this week's list:
Top Ten Ways to Solve the Locavore's Dilemma
1. Swiss chard juice
The topic of Swiss chard overabundance somehow came up the other day when I was chatting with Michael Evitts, spokesman for Baltimore's Downtown Partnership. His answer: Swiss chard juice. He combines a bunch of chard with some carrots, apple, lemon zest and a little fresh ginger. "Tastes like someone’s just mowed a lawn, only sweeter, which is actually nice," Evitts assured me. "To me, it tastes like summer."
I tried to give it a go, but we were out of carrots and lemon. The chard-Gala-ginger combo I was left with had surprisingly cinnamon-y flavor to me. I drank it watered down with seltzer. My husband's take was more like Evitts', though not in a good way. He said it was like "licking a lawn mower."
2. Crispy roasted kale
3. Chard with Parmesan and butter
OK, maybe the cheese and butter negate some of the health benefits of the greens, but everything in moderation, right? In "The Art of Simple Food," Alice Waters suggests washing and blanching a bunch of chard in salted water, draining and chopping it, then tossing it back into a heavy pan with 3 tablespoons of butter and a handful of freshly grated Parm. So good, you'll forget it's a vegetable.
4. Chard with pancetta, Parmesan and butter
Add pancetta to the dish above. It will still be good for you. I think.
5. No data returned
6. The redemption dish
Skip the Parm, butter and pancetta. Saute greens in only the tiniest bit of olive oil. Eat a whole bowl and feel virtuous. Then treat yourself to a bowl of ice cream.
7. The next hemp
Another Evitts suggestion: fibrous chard stems could be used to make a chic eco-fabric.
8. Spinach substitute
Chard doesn't bolt like spinach when the weather turns warmer, one reason it keeps coming in those CSA boxes. When the spinach quits, the chard leaves can be used like spinach in quiche or lasagna.
9. Salad
10. Compost
Throwing the stuff away? Unthinkable! Tuck it in the "crisper," let it rot, and then add it to the compost pile in good conscience.
Photo by math-hubby
Comments
Where's number 5?
Oh, my! I guess I was tired last night when I put that list together. I need a suggestion quick before I take the kids to school. Help! LV
Posted by: hmpstd | May 25, 2010 5:53 AM
We can always count on hmpstd.
Posted by: Dahlink | May 25, 2010 6:23 AM
Dahlink, I just want to be sure that I'm not missing anything before going directly to number 10. (I will admit that the last sentence of number 6 is a very good suggestion, indeed.)
Posted by: hmpstd | May 25, 2010 6:45 AM
Some kind of soup for #5?
Posted by: federal hal | May 25, 2010 7:19 AM
I actually like, "no data returned."
Seems appropriate, in a wildy inappropriate way!
How about, "no chard returned?"
And having just joined a CSA...i guess I have a lot of chard to look forward to!
Posted by: zevonista | May 25, 2010 7:42 AM
for the record, i was kinda kidding about #7. but if you cook it poorly, i swear there are come kinds of kale that could double for sack cloth.
Posted by: evitts | May 25, 2010 9:01 AM
Years ago, a good friend served a Chard Clafouti. Strangely, AllRecipes.com drew a blank when I combined "chard" and "clafouti" in a search....
Posted by: BankStreet | May 25, 2010 9:47 AM
For #5:
Toss the greens into mac & cheese. Or sautee kale or spinach with onions and black beans and get creative with flavors - I like to do balsamic vinegar, chipotle, chili powder, and a bit of maple syrup - hot and sweet.
Posted by: bonnie | May 25, 2010 9:49 AM
#5 Decorative photo garnish for scrapple
or, as my daughter suggested, "Daddy, what about Fuzzy?" Fuzzy is the hamster, Fuzzy wuzzn't a bear. Fuzzy duzzn't like Swiss chard, duzz he?
Posted by: VoodooPork ■|:o) | May 25, 2010 9:53 AM
Spices, spices, and more spices- heavy on the garlic (powdered AND fresh) and pepper (black AND cayenne). Don't forget salt- I often use Jane's Krazy Mixed-up Salt as a shortcut. You can also experiment with cumin, curry, paprika, dry mustard, etc. They stand up well to savory.
Then boil for a few hours. Throw in a little smoked or fatty meat of some sort for flavor if you wish (andouille works well too). Best thing? They freeze. Fill up a gallon freezer bag & save for the winter months. I think they're actually better when reheated.
Posted by: baltimoregal | May 25, 2010 9:58 AM
1 Swiss Chard juice plus a dash of Jager, 1/2 oz green Creme' de Menthe and 2 oz of vodka. I present "Summer Afternoon"
Posted by: Baltimocker | May 25, 2010 9:59 AM
Sounds more like Summer's Eve
Posted by: Baltimoper | May 25, 2010 10:39 AM
I do not understand how anyone can have too much chard or kale, personally. I could eat it just about every day and often do.
Here are some cures for your leafy-greens blues.
"Secret ingredient" greens: saute greens in olive oil, with some garlic. As they get close to done, add several good-quality anchovy filets, which will disintegrate and leave behind only the most haunting nutty saltiness, and finish with a little bit of crushed dried red pepper and perhaps a splash of good vinegar. No one will know there are anchovies involved, everyone will enjoy the flavor.
The most addictive, and simple, kale dish ever: Lemon Sesame Kale, recipe at my blog here: http://www.hanneblank.com/blog/2010/04/30/fridays-supper-3x4/
Pazi dolmasi -- like stuffed grape leaves, but using large chard leaves, and with a Turkish filling of lamb and rice with onions, garlic, cinnamon, allspice, black pepper, and dried fruit. Fantastic.
Baby chard is a fantastic salad vegetable. Toss several handfuls into a bowl and top with a fried egg, as detailed in my blog here: http://www.hanneblank.com/blog/2010/05/24/mondays-supper-nearly-effortless-nearly-instant/
Enjoy!
Posted by: Hanne Blank | May 25, 2010 10:54 AM
Cut it into ribbons and simmer in a little stock doctored with lemon juice and garlic. Add to just about any curry - my fave is curried chickpeas and potatoes with greens. Or saute in bacon grease (yeah, yeah, I know, but it gets the green stuff into me!) Or, blanch and freeze for when I'll appreciate it.
Posted by: Mary C. | May 25, 2010 11:17 AM
I find that at our house we mostly do what you describe in the very last sentence.
Posted by: Leeann | May 26, 2010 9:41 AM
From today's New York Times:
http://www.nytimes.com/2010/06/03/health/nutrition/03recipehealth.html?emc=tnt&tntemail1=y
Posted by: Bank Street | June 3, 2010 6:14 AM