Chard Work

Tonight was another meal that showcased Nate's cooking. (I supply the research. What, not even?) I came home to find a dinner hot and waiting: thanks, 1950s paradigm flip! Anyhow, here's Nate to describe his creations:

What's up, Farm Lovers? As you can see above, the 3/4 of a pound of Swiss chard doesn't amount to a heck of a lot after you take off the stems and wilt it down. I wasn't using the quarter to display the size of the Swiss chard, I was simply trying to compare the shape of the Swiss chard to the shape of George Washington's powdered wig. It turns out it wasn't as similar as I'd thought.



I looked high and low for our rolling pin but I couldn't seem to locate it amongst the hundreds and hundreds o kitchen gadgets in our apartment. After a few minutes I abandoned my search and grabbed a bottle of cheap Chianti we had lying around. It did a fine job of rolling out the puff pastry dough. Probably much better than the job it will do of being a drinkable Chianti.



For our salad we had the green leaf lettuce, blueberries (not from the farm share, but from New Jersey, which, like a farm, smells like manure), goat cheese, sliced almonds, toasted pepitas, lemon juice, olive oil, and salt and pepper.



Here's the finished tart. It was supposed to be a Swiss chard and ricotta tart but with the tiny amount of chard we had it ended up being mostly a ricotta tart with hints of Swiss chard. Overall that approach wouldn't have won me any awards on Iron Chef. Well, not on the Japanese version of the show anyway. It might have done fine on that crummy American version.



For dessert, as is standard, we celebrated the marvels of the berries. Mostly because it's easy to just plop some berries on top of some yogurt and call it a night.

We have a few too many strawberries knowing that we'll be out of town this weekend so we may have to be creative for tomorrow night's dessert so that we don't have too much left over.

Well, that's all I have to say about tonight's meal. Tomorrow I need to figure out something to do with all our bok choy. I will turn it over in my mind at work tomorrow and hopefully come up with something a little more inspired than simply stir frying it.

Has anyone ever done anything to bok choy besides stir frying it? Maybe I'll try to turn it into a pudding. A gross, watery pudding.

Later!

I, obviously, am not in favor of bok choy pudding. But I also have very little leg to stand on since I will be contributing nothing to the preparing and much to the eating, so we'll see. Tonight's meal was delish -- the salad was fantastic and fresh. The tart was a little eggy, but I blame that more on the recipe than on Nate -- well, and on the G.W. chard.