Great news! The webmasters/legal department over at The Food Network said I can post some links for recipes....and boy have I found some good ones. You'll find the name of the recipes and the shopping list. Just click on the recipe title and you'll be taken over to that recipe at The Food Network. I'll start with Swiss Chard, since we sell so much of it at the Farmer's Market.
Here's another recipe, but with a little more difficulty. Some preparation a day ahead is necessary, but oh so worth it! Buy as many fresh items as possible from your local farmer's market (you won't get them any fresher unless you pick it yourself) and prepare some of the items that day, for a terrific get together with family and friends the day after.
Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar: 2 1/2 pounds Swiss chard (about 2-3 bunches) 1/2 pound slab bacon, cut into small dice 2 medium red onions, halved and thinly sliced 2 cloves garlic, thinly sliced Salt and freshly ground pepper 1/4 cup Serrano Chile Vinegar, recipe follows Serrano Chile Vinegar: 4 serrano chiles, coarsely chopped 2 cups white wine vinegar Kosher salt Note: Serrano Chiles are like Jalapenos, only a bit longer and thinner. Superb for making vinegars, such as in this recipe, or for making salsa! Serrano Chiles will be available at our booth at the Capital District Farmer's Market this coming Saturday, the 9th of August. We will also have Tomatillos, for those interested in making green salsas!
|2 pounds Swiss chard, washed and spun dry (2 bunches..about 15 stems ea. bunch) 4 tablespoons extra-virgin olive oil 1 Spanish onion, thinly sliced 2 garlic cloves, thinly sliced 1/4 bunch fresh flat-leaf parsley, finely chopped to yield 1/8 cup 3 large eggs Salt and freshly ground black pepper 1 cup freshly grated Parmigiano-Reggiano 1 cup bread crumbs|
|2 cups rice flour Salt and freshly ground pepper, to taste 3 large eggs 3 tablespoons milk (try our milk from the farmer's market..hormone and antibiotic free in glass bottles) 2 cups white cornmeal 4 (8 to 10 ounces each) whole rainbow trout, scaled and gutted 6 tablespoons vegetable or peanut oil 2 lemons 2 sticks unsalted butter 1/2 cup finely chopped pecans 1/4 cup finely chopped fresh flat leaf parsley Sauteed Swiss Chard with Red Onion and Serrano Chile Vinegar, recipe follows|