For the past 3 years, we have been receiving an organic vegetable basket through Equiterre’s CSA network. This network lets people become partners with a local farm by pre-ordering a basket of vegetables to be delivered to a drop-off point each week in the summer and fall. This model encourages farmers by letting them share the risks of farming with consumers, who, in turn, benefit from garden-fresh produce that is in line with their values.
We also get a winter basket, once every two weeks from November to March, consisting mainly of root vegetables. Our farm is “Les jardins du petit tremble”. You can look them up on the internet to sign up or just to get more information.
Inspired by the great weather we’ve been having these past couple of days; I want to share 2 recipes with you.
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 tablespoon ground red pepper
- 12 (2 ounce) skinless, boneless chicken thighs, cut in thirds lengthwise
- 2 tablespoons olive oil
- 2 large bulbs fennel, cut in half and cut into 1/2-inch slices crosswise
- 1 (10.5 ounce) can Campbell’s® Condensed French Onion Soup
- 2 tablespoons lemon juice
- 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1/4 cup chopped fresh parsley or cilantro leaves
- 2 teaspoons grated lemon zest
- Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Remove the chicken from the skillet.
- Add the fennel to the skillet and cook for 10 minutes or until lightly browned, stirring occasionally.
- Stir the soup, lemon juice and chickpeas in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the parsley and lemon zest just before serving.
- Recipe Tips:
- Easy Substitution: You may substitute 6 skinless, boneless chicken breast halves, cut into quarters lengthwise, for the chicken thighs in this recipe.
Swiss Chard with Feta Cheese
The red stems and green leaves of Swiss chard may hint at Christmas, but once you taste them with feta and currants, you’ll want to cook this dish throughout the winter.
Yield: Makes 4 servings
Active Time: 15 min
Total Time: 20 min
- 1 lb swiss chard
- 1 large garlic clove, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons dried currants
- 1/3 cup water
- 1/3 cup feta cheese, crumbled
- Cut stems and center ribs from chard, discarding any tough parts near base, then cut stems and ribs crosswise into 3/4-inch-thick slices. Coarsely chop leaves.
- Cook garlic in oil in a 4-quart heavy pot over moderately low heat, stirring occasionally, until pale golden, 1 to 2 minutes.
- Add chard stems and ribs, salt, and pepper and cook, stirring occasionally, 4 minutes.
- Add currants and cook, stirring, until plump, about 1 minute.
- Add chard leaves and water and increase heat to moderate, then cook, covered, stirring occasionally, until leaves are tender, about 5 minutes.
- Remove from heat and stir in feta