I have been fortunate to have the opportunity to do a work share at Loon Organics, a CSA just outside of Hutch.(aka Hutchinson, Minnesota) In exchange for a little hard work and sweat, I receive an entire box full of delicious, organic vegetables every week. The gratification I experience from working outside is something I get to take with me as well. I am challenging myself to use the entire contents of each box. This takes a bit of planning, preparation, and research. Until this week, I had never used a garlic scape. I didn’t know of the existence of a Japanese salad turnip, and I had never truly considered the value in properly storing my produce. I have a cookbook from Featherstone CSA near Rushford, Minnesota. This book contains storing techniques, recipes, and other useful information about a wide variety of fruits and vegetables. I have linked the ingredients in this week’s recipe to their website for storage techniques. I would recommend picking up your own copy of Tastes from Valley to Bluff: The Featherstone Farm Cookbook.
This is a recipe from Loon’s first week newsletter. Its combination of Swiss Chard and garlic 
scapes makes for a healthy, satisfying, head bobbing good meal. You can always add a grilled chicken breast to please the carnivores at your table. It was prepared entirely in my Flameware Skillet.
Swiss Chard and Caramelized Onion Tacos
1 bunch of Swiss chard, thick lower stems removed (or sub spinach for chard)
1 1/2 tbl. oil or bacon drippings
1 large onion, thinly sliced
1 bunch garlic scapes, finely chopped
1 tsp. red pepper flakes
1/2 cup chicken or vegetable broth Salt
12 warm corn tortillas
1 cup (4 ounces) Queso Fresco or other fresh cheese such as feta or goat cheese
Salsa for serving
Slice the chard into 1/2-inch ribbons. Heat the oil in a large skillet over medium-high heat. Add the onion then cook until golden brown, about 4-5 minutes. To the onions add the red pepper flakes and garlic. Stir for about 20 seconds until you are hit with the aroma of the garlic then immediately add the broth or water, 1/2 teaspoon salt and the greens. Adjust the heat to medium-low then cover the skillet. Cook until the greens are almost tender.
For Swiss chard this will be about 5 minutes. Spinach only takes about 2 minutes. Uncover the pan, adjust the heat to medium-high then cook until the juices have reduced significantly and merely glaze the greens. Taste and add salt if you think it needs it. Serve with the corn tortillas, crumbled fresh cheese, and salsa.
simmer about 20 minutes or until sweet potatoes are fork-tender. Check stew and add more vegetable broth as needed.
Visit the recipes of our other 2 finalists.
Take a ladle or 2 of the meat juice and add it to the prunes in a sauce pan. Add a ladle to the raisins and olives mixed together in a different saucepan. Cook these each gently for about 15 minutes. While they are cooking, boil the eggs and toast the almonds in a frying pan.
