It's harvest time and Bowen grower Aubin van Berckel shared with us her tantalizing recipe for chard casserole. You can meet Aubin and other Bowen producers, and take home some gorgeous apples, potatoes and beets, at the BowFEAST community farmers market on Saturday, September 15.
Hosted by the Bowen Agricultural Alliance Society (BAA), the market is 9 am to noon, at BICS.
The market features Bowen-grown fruit and veggies, plus baked goods, vinegars, pickles and jams, and the bounty from the school's student garden. Tables are $5. Vendors, please contact Elle Glave: [email protected]. For info, see www.bowenagalliance.ca.
BowFEAST is a volunteer-run project of BAA, in partnership with Bowen Island Municipality and Bowen Island Community School, made possible by a grant from the Municipality. BAA is a registered non-profit society supporting small-scale agriculture, promoting local eating and advancing food security on Bowen.Elle Glave
Aubin's chard casserole
I make a wicked chard casserole with or without the addition of chicken thighs. It's basically a lasagna, made with layers of Swiss chard, yogurt/cheese mix, lasagna noodles and a garden-based ratatouille of zucchini, patty pan squash, onions, peppers, fennel, eggplant, tomatoes, garlic and fresh herbs.
I simmer the vegetables in a skillet to make a thick but still liquid sauce. I often add a splash of wine or some of our "verjus" to the mixture. I usually only make one layer of each thing in a casserole dish: starting with a bit of the ratatouille in the bottom of a lasagna dish, then noodles, chopped chard, yogurt/cheese mix (I put yogurt, some Parmesan parings and a blob of mustard in the microwave and heat until it mixes easily) or use cottage cheese or ricotta instead. Then another layer of noodles, ratatouille, and then cheese of your choice.
Bake at 375 degrees F until bubbly and golden.
