birdcage release collaborative » create together

local: CSA week four [New Earth Farm & Goods]

Big in the Family”
 

Our CSA recipe highlight of this week is one that we at the farm all went bananas over! Catherine only ate half of one and was full for hours! It would be a great way to introduce a greater variety of greens to your kids diets-as well as be lax on your waistline instead of bread-like products for your wraps or sandwiches. The bitterness of the Chard with the sweet and salty insides are a surprising delight. This week’s recipe comes from the wonderful creative couple over at Minimalist Baker out of Kansas City. Be sure to check out their site for some fun recipes as well as beautiful FOOD PHOTOGRAPHY. Caution, don’t (OR DO) visit their site hungry:

Peanut Butter Banana Basil Swiss Chard Wraps

1 large rainbow swiss chard leaf, rinsed and dried
1.5 Tbsp natural salted peanut butter (crunchy is best)
1 medium (perfectly ripe) banana
1 Tbsp flaxseed meal
1 handful basil

“Flatten your rainbow chard and, with a knife, shave the stem down so it’s easier to roll up. Alternatively, cut out the bottom portion that tends to be more rigid. Starting at the bottom about 1/4 of the way up (see photos) smear on peanut butter, add flaxseed, banana and basil and roll the whole thing up like a regular wrap, tucking the sides in as you near the top. If your banana isn’t ripe/sweet enough, add a drizzle of honey or agave to sweeten. Secure with a toothpick and cut in half. Or, simply grasp in your hands and enjoy immediately! I ate half at breakfast and carried the other half in a baggy for a snack later on. It was just as delicious a few hours later.”

* We didn’t have basil or flaxseed meal on hand, so I just improvised with craisins! Extra sweet and yummy. We would love to hear what other combinations you guys can come up with!  Leave your attempts in the comments below. 

Be sure to like the NE Goods Facebook and check out their website to find out how to get involved in the community.

xo,
B

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