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Find seasonal recipes here:http://letsgrowakron.org/seasonal-recipes/

The theme for this series of classes is local, seasonal eating. The benefits of cooking and eating produce that is grown locally and harvested in season will be emphasized. Seasonal produce is more readily available, and therefore more affordable at the grocery store or farmer’s market. Local produce is harvested closer to ripeness and travels a shorter distance from the farm to the grocery store, retaining more nutrients and reducing the impact on the environment. Purchasing from local growers and producers stimulates and strengthens the local economy. Seasonal produce grown and harvested locally has the best flavor!

Each class will include a 30-minute cooking demonstration plus 15 minutes for Q&A and 15 minutes to share information about Let’s Grow Akron Community Farm MarketSummit Lake Neighborhood Farmers’ Market, and local farmers’ market nutrition incentive

Join Let’s Grow Akron and Kenmore Branch Library for monthly cooking demonstrations. Zoom participation with a local chef is unlimited. Food kits are available for the first 20 registrants. Please register for a program link.

This program will be presented online in Zoom. A login will be sent several days prior to the event.  

If you do not have an email address, please call 330.643.4650 to learn about how to participate in this program via phone.

Cooking demonstrations will take place at 6 pm on the second Thursday of each month beginning in May and going through October 2021.

Local chefs will be preparing a budget-friendly, seasonal dish with fresh produce available at the Summit Lake Neighborhood Farmers’ Market and/or Let’s Grow Akron Community Farm Market. Details about these markets will be shared at each session and can be found on Let’s Grow Akron’s website: www.letsgrowakron.org

FREE food kits, including the fresh ingredients needed to prepare the monthly seasonal dish, will be made available for pick up at the Kenmore Branch Library for the first 20 people who register.

Click on the flyer or use this link to register: https://services.akronlibrary.org/event/5589590
Use this link to register: https://services.akronlibrary.org/event/5421887

To register for the event: https://services.akronlibrary.org/event/5345271
Easy Swiss Chard Recipe
Prep time: 5 minutes Cook time: 15 minutes Yield: Serves 2-4

INGREDIENTS
1 large bunch of fresh Swiss chard
2 tablespoons extra virgin olive oil
1 clove garlic, sliced
salt and pepper to taste
1/4 teaspoon of whole coriander seeds (optional)
 
METHOD
1 Prep the chard stalks and leaves: Rinse out the Swiss chard leaves thoroughly. Either tear or cut away the thick stalks from the leaves.

Cut the stalk pieces into 1-inch pieces. Chop the leaves into inch-wide strips. Keep the stalks and leaves separate.

2 Sauté garlic and crushed red pepper flakes: Heat the olive oil in a sauté pan on medium high heat. Add garlic slices, salt and pepper, and coriander seeds (if using), and cook for about 30 seconds, or until the garlic is fragrant.

3 Add Swiss chard stalks: Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes.

4 Add the chopped leaves: Add the chopped chard leaves, toss with the oil and garlic in the pan. Cover and cook for 3 to 4 more minutes. Turn the leaves and the stalks over in the pan.

If the chard still needs a bit more cooking (remove a piece and taste it), cover and cook a few more minutes.


Serve immediately.
 
Garlicky Onion Sauteed Swiss Chard 

INGREDIENTS
3 pound green Swiss chard (about 2 large bunches)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 medium onions, halved lengthwise and thinly sliced
6 garlic cloves, finely chopped
salt and pepper (look in recipe for amounts) 
Pinch of red pepper flakes (optional)
 
METHOD
1 Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

2 Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt, 1/4 teaspoon pepper and pepper flakes, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
Cooks’ notes:
· Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.
· Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.
 
 
Simple Swiss Chard
Prep: 10 m Cook: 10 m Ready In: 20 m

INGREDIENTS
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1 bunch Swiss chard, stalks discarded, leaves cut into wide ribbons
1/4 cup balsamic vinegar
salt and pepper to taste

DIRECTIONS
1 Heat the olive oil on a large skillet over medium heat. Stir in the garlic and cook until tender and aromatic, about 2 minutes. Add the Swiss chard and balsamic vinegar; cook and stir until the chard is wilted and tender, about 5 minutes. Season with salt and pepper and serve.
 

Kaleberry Salad (serves 2)

1/2 bunch kale, stems removed, washed, dried and chopped

½ cup blueberries or strawberries, rinsed

¼ cup crumbled feta cheese

2-3 TB chopped nuts (pecans, walnuts, almonds)

1 mini cucumber, rinsed and diced

1-2 TB EVOO

Dressing

1/4 cup EVOO

1 TB vinegar (any type: balsamic, red)

1-2 TB Honey

1/4 tsp salt


INSTRUCTIONS

Place chopped kale in large bowl. Pour a little olive oil in your hands and work your way through the kale until they darken in color and soften.  Combine with berries, nuts, and cucumber.  Top with cheese.

For the dressing, add all ingredients to a mason jar and shake well. Drizzle as desired over your salad. Enjoy!

Leftover dressing can be kept tightly sealed in the fridge for several days.

SPINACH AND ASPARAGUS FRITTATA

3 TB UNSALTED BUTTER

1 CUP CHOPPED ASPARAGUS, THIN, ENDS TRIMMED AND CUT

DIAGONALLY

1 CUP FRESH SPINACH, CHOPPED, RINSED AND DRAINED

1/2 CUP PORTA BELLA MUSHROOMS
¾ CUP HEAVY WHIPPING CREAM
6 EGGS, SCRAMBLED
2 TB FRESH PARSLEY, MINSED
SALT AND PEPPER FOR TASTE
CHOPPED SCALLIONS, FOR GARNISH

INSTRUCTIONS

Heat butter on a 10-inch cast iron or oven proof skillet. Add spinach and mushrooms, stirring

occasionally until soften. Add asparagus and stir for 3-4 minutes.

In one bowl, beat eggs and add seasonings. Pour the egg mixture into the pan and cook until
almost set, but still runny on top, about 4 to 5 minutes. Add fresh parsley and place in 350
degree oven to finish baking 10-15 minutes or until golden brown at top.
Garnished with chopped scallions. Serve immediately.