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Sweet Potato and Swiss Chard Gratin
Brought to you by Ariel Rothman!
- 1.5 lbs swiss chard
- 1 lbs sweet potatoes
- 1 Tbsp butter
- 1 small onion, finely chopped
- Pinch nutmeg
- Pinch salt and pepper
- 1 Tbsp fresh parsley, minced
- 1 Tbsp fresh thyme, minced
- ⅔ c Gruyere cheese, coarsely grated
- 1 c whole milk
- 1 garlic clove, minced
- 1 Tbsp butter
- 1 Tbsp flour
Preheat oven to 450°. Separate Swiss chard leaves and stems, and chop both into 1 inch pieces. Slice the sweet potatoes into rounds about 1/8 inch thick. Heat 2 Tablespoons of the butter in a large, heavy pot over medium-low heat, and cook the onion, stirring, until softened.
Add chard stems (not greens), a pinch of nutmeg, salt and pepper, and cook, stirring often, until all the vegetables are tender but not browning. Increase heat to medium-high and add chard leaves in batches, stirring often, until all the greens are wilted. Transfer everything to a colander in the sink to drain. Press with a spoon to release excess liquid.
Make the Béchamel sauce: In a small saucepan, combine milk with garlic and bring to a simmer; keep warm. In a medium saucepan, melt the butter over low heat and stir in the flour to make a roux. Cook the roux, while whisking for about one minute, then slowly whisk in the warm milk. Bring the sauce to a gentle simmer, whisking constantly, and cook about one minute, then remove from heat. Season with salt and pepper.
Butter a 9” x 13” baking dish. Spread half of the sliced sweet potatoes in the bottom of the dish. Sprinkle with salt, pepper, ¼ of the herbs and ¼ of the cheese. Then add half the greens mixture, another ¼ of the herbs and ¼ of the cheese. Pour half the béchamel sauce over the first two layers, and then repeat the process with the remaining ingredients, topping the final layer with the last ¼ of the cheese. Bake the gratin for about half an hour until golden and bubbly, and most of the liquid has been absorbed. Let stand for 10 minutes before serving.
From Smitten Kitchen
1 lb. broccolini or regular broccoli (What’s BROCCOLINI?? Broccolini does not have as thick of a stem as broccoli and it’s flavor is a little spicer).
Coarse salt to taste
2 tbsp olive oil
3 garlic cloves, minced
A few pinches of red pepper flakes
Finely grated zest and juice of ½ lemon
½ cup (65 grams) finely grated aged Pecorino Romano
8 slices bread of your choice
8 slices of provolone
- If you’re using broccolini, cut it into two-inch segments. If you’re using regular broccoli, peel the stems with a vegetable peeler first, so that they cook evenly, and cut the rest into large chunks.
- Pour about a 1 inch puddle of salted water into a large saute pan and bring to a boil. Add the broccoli, cover with a lid and let steam for 2 minutes.
- Drain the broccoli, and pat dry. Chop into ½ in bits.
- Wipe the saute pan dry, and place over medium heat. Add the olive oil, and heat it for a full minute. Add the garlic and pepper flakes and cook for a full minute, or until the garlic is just beginning to turn golden.
- Add the broccoli, and cook for 1 to 2 minutes more; season with salt.
- Transfer the mixture to a bowl, and add the lemon zest and lemon juice, Pecorino, and more salt and pepper flakes.
- Heat the broiler. Arrange the slices of bread on a tray, and lightly toast on both sides, about 1 minute each.
- Scoop the broccoli mixture onto each slice of bread and lay a slice of provolone on top.
- Run the tray under the broiler until the cheese has melted and begun to blister, anywhere from 1 to 4 minutes.
“Farm bill contains farmers market program that food advocates for the poor see as hopeful,” January 2014, The Washington Post. This article, written by DC Food Writer Tim Carman, discusses the economic benefits of supporting double-dollar programs at farmers markets.