Add each half of the celery seed, peppercorns, mustard seeds, and garlic to each jar. (If just making one jar, this can all go together.) Pack chard stems tightly into jars. Bring vinegars, sugar, salt, and siracha to a boil, in a small saucepan until sugar and salt is dissolved. Then pour over chard stems. Let sit until cool, then put lids on and refrigerate. Wait two days before eating for flavors fully develop. Will last 1 month in refrigerator.
Makes two 8-ounce jars or one 16-ounce jar
Recipe Source: Mother Earth Living
Place all ingredients and 1 gallon water in a large pot. Bring to a boil over high heat. Reduce to a simmer and cook 1-2 hours. Let cool, then strain and compost solids. Cool and refrigerate for up to 3 days. Stir before using if broth separates.
Tip: If you're short on time but want to make the veggie broth, simply throw your scraps in a ziplock or plastic bag and place in the freezer. When you have the time, take them out of the freezer and make the broth.
Recipe Adapted From: Whole Foods Market
Recipe Source: Bean a Foodie
*Recipe from I Breathe I'm Hungry
I was in a pinch for making dinner, so I literally topped a frozen cheese pizza with freshly harvested veggies and baked it in the oven. Not only was this super easy, it was delicious.
This is an "anything goes" recipe and I highly encourage you to adapt the ingredients to your current CSA box. If you're not sure how to use an item I'd suggest throwing it into this recipe... or if you're at the end of the week and still have a mix of veggies left... yep, in it goes!
Ingredients (for recipe used in photos)
Spinach (collard greens, turnip greens, kale, bok choi, chinese cabbage would all substitute well)
Turnips, small white ones (any root veggie will do!)
Hing powder (great garlic/onion substitute)
In a medium sauce pan (that has a lid), sauté spices in oil until the aroma comes up. Add cashews to spice mix and sauté until golden. Chop up your veggies and add them to the pot. Stir to coat them and add a plash of water. Then cover the pot and cook for 5-8 minutes, until lightly cooked. Place everything from the pot into a blender and add fresh basil or other fresh herbs that you like. Add a splash of water (there should be some from the pan) and blend until creamy. You can add more water if you want a thinner sauce.
Serve on top of rice or pasta, or as a dipping sauce for chapati!
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