By Catherine Lee, 26 August 2011 –
After a lovely break, well rested and well fed, I return to the blog with some new ideas for how to get the most out of your crop share and beat the holiday blues.
The first idea came from my Mum & Dad who made a lovely Tomato and Courgette Bake. This can be served as a side dish with grilled meats or as a delicious light lunch with plenty of crusty bread. I then thought it was time to challenge myself to use the chard in a different way. Most of the time I steam it, or add it to my vegetable juices, so decided to try something that I found on the www.food.com website, Chard with Rosemary, a delightful recipe with overtones of Middle Eastern and Italian cuisine with pine nuts and raisins. I added some of the stalks as I like the texture and taste. It made a lovely lunch with a couple of poached eggs & some buttery toasted bread and a nice supper with sautéed potatoes and pan-fried white fish.
And finally, the award for the best tasting part of the crop share is a joint-tie between the beautiful Passandra cucumbers which taste so different from any that you can buy in the supermarkets, and the Orla potatoes, so creamy and light.