Even though it is drizzly today, we are grateful to look at the weather predictions and see some hope of drying out. We are ready this week to put new plastic on the hoop house, to install new irrigation in the perennial fields, and to begin grazing the wheat field.
We are also looking forward to our All Member Meeting this Wednesday from 6:30 to 8 pm in the CSA Barn!
This week's pick list:
- Sonora wheat flour
- Chard
- Green garlic
- Radish
- Turnip
- Delicata Squash
Swiss Chard Pancakes [Farçous]
Adapted from smittenkitchen.com and Dorie Greenspan’s Around My French Table
This is very flexible recipe. Once you have the milk, flour and egg base in place, you can add the suggested combination of onions, herbs and greens below or one more suited to your tastes/what you have in the fridge right now.
- 2 cups (475 ml) whole milk
- 2 1/2 cups (325 grams) all-purpose flour
- 3 large eggs
- 1 teaspoon coarse salt
- Freshly ground black pepper
- 1 spring garlic, coarsely chopped
- Small handful of fresh herbs
- 5 large or 10 small Swiss chard leaves, center ribs removed, roughly chopped
- About 1/2 cup (120 ml) olive oil
To serve: Plain, thick yogurt mixed with a little lemon zest, lemon juice and salt, to taste
If you’d like to keep your finished pancakes warm while you cook them: Heat oven to 250 degrees F and line a baking sheet with foil.
Make the batter: Put everything except the Swiss chard and oil in a blender or food processor and whirl until the batter is smooth. Scrape down sides. Add chard leaves and pulse machine until they’re chopped to your desired consistency.
Cook the pancakes: Heat a large skillet over medium-high heat and pour in a good puddle (1/4-inch deep) of oil. Once oil is hot enough that a droplet of batter hisses and sputters, spoon about 3 tablespoons batter in per pancake. It will spread quickly. Cook until browned underneath and (the edges will scallop, adorably), then flip, cooking on the other side until browned again. Transfer to a paper towel-lined plate, and then, if you’d like to keep them warm, to the foil-lined tray in the oven.
Repeat with remaining batter. Serve with lemony yogurt or another sauce of your choice.
Do ahead: Unused batter keeps in fridge for 3 days. Finished pancakes keep in fridge for a couple days, and will freeze much longer. Separate pancakes with pieces of waxed or parchment paper so they don’t glue together.
