Page 13 - September 2019 Traveler

Harvesting being done on Saturday morning.

Thank you to Trinity’s Garden Team for their dedication. Money earned from the
CSA boxes goes to ELCA’s World Hunger and Trinity’s Blessing Boxes.

Yummy recipe that was included in CSA boxes

Braised Fennel, Swiss Chard, Shallots, Garlic
2-3 cloves of garlic, minced
1 fennel bulb, sliced thinly with a mandolin
3 spring onions, 3 scallions, or 1 leek (cut into
1/4″ half disks) OR 3 big shallots or
1/4c onion (finely chopped)
1 bunch of Swiss chard, stems removed
and cut into 1/3″ or less slices, leaves cut
into 1″+ squares
oil of choice for sautéing
1/2 c white wine
1 Meyer lemon, zested & juiced (or 1/2 regular lemon, zested & juiced)
(or 1T bottled lemon juice)

sea salt

Prepare the garlic, onion, fennel & stems. In giant stainless steel pan, heat oil over medium
heat, then add garlic, onion, fennel & chard stems; stir until coated with oil. Add salt, stir
again, and then add wine & lemon juice. Stir. Cover & cook until soft (5 min). Remove cov-
er and cook to reduce liquid if needed. Add Swiss chard leaves, stir, cover & cook until wilt-
ed. (3 min) Serve immediately.

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