Chinese Pink Celery

 Small, leafy, and aromatic, Chinese celery grows in a rosette stemming from the base of its roots. Fragrant, this ancient Asian vegetable-herb has hollow, thin crispy stems and delicate wispy leaves. Rarely eaten raw, its flavor is pungent and slightly peppery. Cooking sweetens and tames its taste, while softening its texture. 

Pungent and peppery, Chinese celery tastes similar to regular celery, only much stronger - it is rarely eaten raw. Toss in stir-fries, fried rice dishes or vegetable sautés. Pair with ham, lamb, chicken, turkey or game entrées. To store, place in a perforated plastic bag; refrigerate. Do not wash until ready to use. To clean, rinse quickly under water. Gently shake off excess water; pat dry.

Barese Chard

 Barese Swiss chard is chard bred to grow and look like bok choy. If you’re a gardener know that flea beetles love bok choy. Holes in produce does not bother us, but the holes don’t settle as well with everyone else. So, what’s nice about Barese is that bugs don’t like Swiss chard. We can grow something very similar to bok choy, but not have to worry about flea beetles.

The leaves taste like bok choy and the stems like Swiss chard. As for cooking, you can cook it any way you would Swiss chard or bok choy.

Barese Chard Stir Fry

Do not have some of these ingredients, no problem just use what you have in the frig. No noodles, use rice or other grain.

• 1 carrot, cut on the bias
• 1 portobello mushroom, sliced
• 1 bunch mini broccoli, including leaves, cut into large pieces
• 1 zucchini, sliced lengthwise and then in 1/2 inch pieces
• 6 garlic scapes, cut into 1 inch pieces, or garlic clove
  
• 4 scallion, white ends cut on the bias – reserve and chop greens to top the finished stir fry
• Handful of snow peas
• 1 head barese Swiss chard, rough chopped
• 4 leaves from a large Napa cabbage, rough chopped
• 2-4 Tablespoons canola or peanut oil
• 1/2 cup soy sauce
• 1/4 cup Hoisin sauce
• 2 tsp sesame oil
• 2 tsp fish sauce
• 2 Tbsp Sambal Eolek (chili paste)
• 2 tsp rice wine vinegar
• 1 heaping tsp grated ginger
• 1 1/2 Tbsp corn starch
• 1 package soba noodles

Directions

1. Cook soba noodles according to directions. Drain and set aside.
2. Prepare all vegetables.
3. Mix together soy sauce through grated ginger. Taste and adjust to your liking. Stir in corn starch making sure there are no lumps. Set aside.
4. Heat a wok or large stock pot over high heat. Add 2 Tablespoons oil and swirl to coat wok/pan.
5. Add carrot and stir fry for 1 minute. Add mushrooms and stir fry for another minute. Add broccoli, zucchini, garlic scapes, and scallions. Stir fry for 1 minute. Add peas, barese Swiss chard, and Napa cabbage. Stir fry until greens wilt. Add oil at any point when pan gets dry.
6. Add soy sauce mixture and stir fry until thickened slightly, about 2 minutes.
7. Place soba noodles in a bowl and spoon vegetable stir fry on top. Finish with scallions.
   

Barese Swiss Chard & Goat Cheese Filling

 This filling can go into ravioli but it can also be used a number of other ways. Spread it on some bread and make an amazing grilled sandwich. Toss it with hot penne pasta for a tasty dinner. Warm it in a small ramekin dish to make a savory dip for crispy crostini.

Ingredients:

• 1 1/2 cup potato, cooked and rough smashed
• 1 cup barese Swiss chard, blanched, water squeezed out, and chopped
• 1/2 cup Spanish chorizo, minced
• 2 cloves garlic, minced
• 2 Tablespoon onion, minced
• 1 Tablespoon parsley, minced
• 1 Tablespoon olive oil
• 8 oz goat cheese, crumbled
• Salt & pepper

Directions:

1. Heat a saucepan over medium-high heat.
2. Add olive oil and swirl to coat pan. Add onion and saute for a couple minutes until softened. Add garlic and saute for 30 seconds. Add parsley, chorizo, Swiss chard, and potato. Cook through. Set aside to cool.
3. Once cooled completely, stir in goat cheese. Season with salt and pepper.
4. At this point, you can stuff your ravioli, make your grilled sandwich, or whatever you plan to do with the filling and enjoy!