Aquaponics Digest - Wed 04/28/99
Message 1: RE: local info
from JEFF RANDOLPH
Message 2: Re: local info
from Craig & Robin Prince
Message 3: Got Chard?
from "Wendy Nagurny"
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| Message 1 |
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Subject: RE: local info
From: JEFF RANDOLPH
Date: Wed, 28 Apr 1999 08:58:59 -0500
I would be very interested if anybody had some information to "broke" =
operations around to salvage!! I am in Southern Wisconsin....by the way =
any aquaponics people close to Wisconsin??
Thanks,
Jeff
Email me off list if you'd like chefjeff@globaldialog.com
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| Message 2 |
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Subject: Re: local info
From: Craig & Robin Prince
Date: Wed, 28 Apr 1999 19:44:48 -0700
Let me follow in Jeff's foot steps here a little and see if there are any
salvage operations in southern California. Looking for 30' or up to 60'
wide greenhouse.
Let me just say thank you to all who participate on this list, chat,
disscusion or what ever we might call it. There has been some very
informative stuff here. Especially
for the "just getting started" like me.
Is anyone using there facility for education with local schools.
Thanks
Craig Prince :>)
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Subject: Got Chard?
From: "Wendy Nagurny"
Date: Wed, 28 Apr 1999 23:01:30 -0400
Ran across some recipes for Chard and thought some of you may like them.
Wendy
To cook:
Wash thoroughly. Cut out rib sections. Cook ribs in boiling salted water 5
minutes. Then add leafy part and boil another 7 minutes. Chop if desired
either before or after cooking. May be served with butter and lemon juice,
or hollandaise.
Chard vichyssoise
Serves 6.
Sauté in a large pan:
2 tablespoons butter
1 large onion, minced
3 medium potatoes, peeled and diced
12-14 leaves chard, washed and diced
Stir into skillet:
2T flour
Stir in, bring to boil , reduce heat:
3 cups chicken stock
2 cups shredded cheddar cheese
1/2 teaspoon salt
juice of 1/2 lemon
Stir in. Check seasoning.
1 cup milk
dash of nutmeg or thyme (optional)
Serve hot or cold.
Garlic Creamed Chard
Serves 6.
This dish may be prepared ahead, placed in a casserole, covered, and
chilled. Then bake uncovered in a 375F oven for 20 to 30 minutes.
Sauté until soft.
1 large onion, chopped
2 cloves garlic, minced
2 T butter
Add. Sauté 1 minute more.
4 cups chopped and cooked chard
Stir in over low heat. Heat well, but do not boil.
1/2 cup heavy cream
1/4 t ground nutmeg
Add. Season to taste.
1/4 cup grated Parmesan cheese
Salt and pepper
Place in serving bowl and sprinkle another 1/4 cup of Parmesan cheese on
top.
I don't like nutmeg, so I would omit or substitute allspice.
Chard and Tomatoes
Serves 4.
Sauté until golden in large skillet:
2T olive oil
1 onion, diced
2 cloves garlic, minced
Stir in and heat until bubbly:
3 large tomatoes, peeled and diced
1/2 cups cooked chopped chard
Season to taste:
Butter
Salt and pepper
Nutmeg
Sprinkle with 1/2 cup grated Parmesan cheese and serve.
I would omit nutmeg or substitute allspice.
Joe's special
Serves 4.
Sauté until beef is browned:
3 T olive oil
1 pound lean ground beef
1large onion, minced
1/2 pound mushrooms, sliced
Add and stir lightly to cook chard.
4 cups chopped chard
1/2 t salt
dash of pepper
Stir in, cooking until set.
2 eggs, well beaten.
Serve with a hearty red wine and crusty French bread.
Chard Stir-fry
Serves 4
Sauté, then discard garlic.
1 clove garlic, peeled
1/2 onion, minced
2 T oil
Add and stir-fry 3 minutes:
6 cups cut-up chard
Add and simmer 3 minutes:
2 T soy sauce
1/2 t sugar
1 6-ounce can water chestnuts, drained and sliced.
I would serve with cooked rice.
S&S Aqua Farm, 8386 County Road 8820, West Plains, MO 65775 417-256-5124
Web page http://www.townsqr.com/snsaqua/
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