Sadly, our Porter Farms CSA is slowly coming to an end.  We probably have about a month left.

I didn't really store the swiss chard properly, so it had to be used tonight.  This came out much better than I anticipated!

1 Bunch Swiss Chard
1 Red Onion
4 Tbs Butter
Juice of 1/2 Lemon
Salt & Pepper

Get some water boiling for the Orzo pasta.  This stuff expands a lot, so I used about 1/4 of a box.

Separate the stems from the leaves of the swiss chard.  Cut the stems into 2 inch pieces.  Give the leaves a rough cut.  Maybe 2 inch pieces as well.  I didn't really check that.  Cut the red onion into half moon slices.

Saute the stems and onion in 2 Tbs of the butter, along with salt & pepper for about 5 minutes.  Add the leaves, and cook another 5 or so.  Juice the lemon over the pasta (taste as you go, to your lemony goodness preference).

The Orzo takes about 8 minutes to cook.  Drain this and add to the pan with the chard.  Serve with your favorite grated cheese.



The beets were done, as we've done them before.  I cooked them in the pressure cooker for 15 minutes.  Let cool.  Skin the beets and slice.  For the dressing this time I used a Chianti red wine vinegar.  Normally I used balsamic, but what the heck.  Add the beets to about 1 Tbs of the vinegar, 2 Tbs of olive oil, about 1 /2 tsp of caraway seeds, salt and pepper.