Natick Farmer's Market: Demos, Recipes!

Diane and Heidi spent the morning at the Natick Farmer's Market on the Natick Common, giving some cooking demos, schmoozing with other vendors, chatting up the crowd, and generally have a great time. (CU people love to take our show on the road!).

Diane selected some recipes to demo that highlight early summer fruits and vegetables. Since we're trying to be "greener" around CU, we no longer hand out hardcopies of recipes; rather, we direct people to the website and this blog (Okay, we want people to go to the website - is that so wrong?). Anyway, here they are for you to peruse or try at your leisure.

The gals will be back at the Natick Farmer's Market again a couple of times this summer. We'll let you know when we'll be there again - stop by!

Swiss Chard and Sun-Dried Tomato Skillet Mac 
(6 servings) 

12 ounces small whole wheat pasta (elbow, shells, etc.)
1 bunch Swiss Chard, washed
1 Tablespoon butter
1 Tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
1/4 Cup sun-dried tomatoes in oil, chopped
1 Cup plain yogurt, fat-free or lowfat
1/2 Cup crumbled feta or goat cheese
1/2 Cup shredded Parmesan or Romano cheese

Cook pasta in well-salted water until al dente. Drain, reserving about 1 Cup past water. Set pasta aside.

Separate chard spines from the leaves. Chop spines and leaves separately. In a 12” skillet, heat olive oil and butter over medium heat. Add chopped chard stems and onion. Cook, stirring occasionally, for about 3-4 minutes, then add the garlic. Cook another 3-4 minutes until vegetables are tender.

Add chopped chard greens and stir, cooking, until mostly wilted (another 2-3 minutes). Add sun-dried tomatoes, yogurt, feta, reserved cooked pasta, and about a 1/2 cup of reserved pasta water. Stir and cook until everything is heated through and begins to thicken, about 3-4 minutes. Add more pasta water if you feel it's too thick, but thicker is better. Sprinkle Parmesan cheese over the pasta, and serve.

Rhubarb Chutney 

(3 Cups) 

4 Cups rhubarb, stems only, coarsely diced
2 Cups brown sugar
½ Cup lemon juice
½ Cup cider vinegar
2 Granny Smith apples, peeled and diced
1 Cups raisins
3 Tablespoons minced fresh ginger
10 whole black peppercorns
4 whole cloves

Combine rhubarb, sugar, and lemon juice in a large saucepan. Bring the mixture to a simmer over MEDIUM heat. Stir in remaining ingredients. Return to a boil, lower the heat, and simmer for about 20 minutes, or until rhubarb is tender but still holds its shape. Remove immediately and cool. Store in the refrigerator for up to 2 months.