Sunday, June 12, 2011

Chard and Zucchini Quesadilla, and BIG NEWS

I pick up my farmshare on Tuesdays, and go to the grocery store on Sundays and hit up the farm market on either Wednesdays or Sundays. So when we get to Saturday, most of whatever's in the fridge has been there a while.  It was time to clean house.

Easy things you can do with miscellaneous veg:
  • Pizza
  • Omelet
  • Frittata
  • Stir fry
  • Pasta
  • Salad
  • Quesadilla
I've been putting scallions and garlic scapes into everything I've been eating, but I also needed to use up a wilty head of chard and a zucchini.  

Farmshare quesadilla.  Not so much a recipe.

You can, of course, do this with whatever veg you have.

I diced up zucchini and de-stemmed the chard, and gave that a rough chop.

Also, five scallions and three scapes, which were already chopped.  All into a frying pan with a dab of oil to cook a bit.

When it was about done - chard wilted and zucchini cooked through - I added some cubes of frozen cilantro.

And stirred that until it was defrosted and well-distributed.

Then, while Sous Chef Brian grated some smoked cheddar (Hillacres Pride - the best!), I dumped the veg into a bowl and wiped the frying pan clean.   Then I added a Good Bit of butter.   Turned it back on medium and threw down a whole wheat tortilla.   Then 1/4 of the cheese went on top of that.

distribute it as evenly as is reasonable.  i find that as soon as i get shredded cheese over a hot pan, it clumps, so do your best and don't stress.
Then half the veg and another 1/4 of the cheese.

Then seal it up with another tortilla and give it a good press with the spatula.  Before you flip it, you need a decent seal with the cheese (or you'll have quite a mess) but there is a fine line between melty inside and burned outside.

When it's time, flip it over and give the second side like a minute in the pan.  Then scooch it onto a plate.

i like it just golden.  just.
Repeat with the other half of the veg to make a second quesadilla.   Makes two filling meals.

I like to use a pizza cutter to cut them into quarters, and eat them with my hands like an animal.  Sous Chef Brian likes to use a knife and fork.

hey, why are the photos all cropped funny?  i got a new awesome camera, but don't know how to use it, and every photo had a date stamp on it.  who does that?  it's fixed now.
Wait - didn't I say BIG NEWS earlier? 

This is my 97th post, and so I'm planning a little something for you for the 100th.   You like things, right?  I'll be giving away a thing.  A thing I'm a huge fan of.  You want it too. 

I'm guessing that's going to be mid-to-late in the week?  I don't know, I don't have meals planned out.   And of course, if it gets real hot, I'll just be salting radishes for dinner and not posting.  So we'll see.  But when we hit 100, I'll give away a thing.  

What else is going on?  Well, we're hitting the big time.  Sort of.  Saturday's Mouse is migrating to  By the time you read this, we should be all settled in in our new home, but if search and links are wonky for a few days, I wouldn't be surprised. 

In the meantime, do you have ideas for what to do with misc veg on their way out?  Too limp for a salad but too good for the stock bagLet me know in the comments.  Also, if you find the website is broken, please do give me a heads-up.  Thanks!

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