This if our 5th year doing the Great Country Farms CSA program and we love it more and more.  Maybe it’s because as the kids get older they learn and appreciate more about where their food comes from, how it grows and the hard work that goes into growing it and bringing it to their table.  Or maybe it’s because I learn more fun and yummy ways to prepare our share and u-pick bonus.  Or maybe it’s because they’ve recently added family owned Bluemont Winery and Dirt Farm Brewery across the street!  What ever the reason- we ALL look forward to spending time at the farm and CSA season.

Last week our share included a beautiful bunch of rainbow swiss chard, zucchini and tender leaf lettuce.  Swiss chard is one of those hearty greens like kale that usually needs to be cooked to be eaten…and even I have a limit when it comes to sauteed greens.  Enter swiss chard pesto!  It’s great on pasta, chicken/steak/pork, seafood – or even as a dressing for veggies!  I shredded the zucchini into fritters and served over lettuce from GCF and our backyard garden.

Here are the recipes – enjoy!  Please share comments and photos if you give them a try.

Swiss Chard Pesto

• 1 bunch swiss chard (stems removed and leaves chopped)
• 1 handful fresh herbs (basil, cilantro, parsley or mint)
• 1 jalapeno (optional)
• 2 cloves garlic
• 1/2 c pumpkin seeds
• 1/2 c olive oil
• 1/2 lemon or lime juiced
• salt and pepper to taste
• 2 T parmesan cheese (optional)

Puree all ingredients in blender or food processor.  Refrigerate until serving.  Lasts 1-2 weeks in refrigerator.  Serve over pasta, meat (chicken, steak, pork, fish), roasted vegetables or as a dressing over salad.

Summer Squash / Zucchini Fritters

• 1 large or 2 small squash (yellow or green) grated
• 1 clove garlic, minced
• 1/4 c fresh basil (or 1T dry basil or parsley)
• 1T lemon zest
• 2 eggs (or flax egg = 2 T ground flax seed + 2 T water)
• 1/4 c flour (can be wheat or gluten free)
• 1/4 t onion powder
• salt and pepper to taste
• 2T oil (coconut or olive) for cooking

Toss grated squash with salt and let sit ~10 minutes. Squeeze liquid from squash – I use a clean kitchen towel and wring it out.  Mix in an bowl with remaining ingredients.  Heat oil in pan. Scoop zucchini mix and drop onto pan – flatten to form patty.  Cook about 2-3 min / side till brown and crisp.  Place on paper towels to drain, serve warm..and wish you made a double batch!

TIP:  If you have extra summer squash you can grate it and freeze it.  Just defrost when ever you need and add to fritters, sauces, zucchini bread or even meatballs!