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Welcome to SWR Harvest and Table, your members-only guide as we share what’s arriving in your box, paired with delicious recipes designed to help you bring those ingredients to life. Simple, seasonal, and made to be enjoyed.
What's in your box this week!
- Slicing Cucumbers
- Green Chard
- Lacinato Kale
- Red Onions
- Fennel
- Beauregard Sweet Potatoes
- Green Garlic
- Jerusalem Artichokes (Sunchokes)
- Chicken thighs (Bone In)
- SWR Maple Syrup
Here are your Recipes!
Recipe 1 - Maple-Glazed Chicken Thighs With Roasted Sweet Potatoes & Red Onion
Bone-in thighs roasted in beef tallow until the skin shatters, glazed with maple in the last few minutes, over sweet potatoes and red onion caramelized in the same pan. One tray, deep flavor.
Ingredients
- Bone-in Chicken Thighs (from your box)
- SWR Maple syrup (from your box) — or the glaze
- Beauregard sweet potatoes (from your box) — cubed
- Red onions (from your box) — thick wedges
- SWR Beef Tallow — for roasting
- Salt, Pepper, Fresh Thyme or Rosemary
How to make it
- Preheat the oven to 425°F. Melt a generous spoonful of SWR Beef Tallow and toss the cubed sweet potatoes and red onion wedges in it with salt, pepper, and herbs. Spread across a sheet pan, pushing them to the edges.
- Pat the chicken thighs very dry and season hard with salt and pepper on both sides. Rub a little more SWR Beef Tallow over the skin. Nestle them skin-side up in the center of the pan among the vegetables.
- Roast 30–35 minutes until the skin is deep golden and crisp and the thighs read 175°F at the bone. Stir the vegetables once halfway through.
- In the last 5 minutes, brush the thighs with maple syrup and return to the oven so the glaze sets and caramelizes — watch it so it doesn't burn.
- Rest 5 minutes. Spoon the pan juices and any leftover maple over everything before serving.
Recipe 2 - Sautéed Chard & Lacinato Kale with Green Garlic and Sharp Cheddar
Two greens wilted down with the sweet, mellow hit of green garlic, finished with a grate of raw cheddar that melts into the warm leaves. Fast, savory, and a perfect plate-mate for the chicken.
Ingredients
- Green Chard (from your box) — leaves and stems separated
- Lacinato Kale (from your box) — stripped and torn
- Green Garlic (from your box) — thinly sliced
- SWR Raw Cheddar — finely grated to finish
- Olive oil or SWR Raw Ghee, salt, pepper, splash of water
How to make it
- Separate the chard stems from the leaves and slice the stems thin — they take longer to cook. Strip the lacinato kale from its ribs and tear into pieces. Slice the green garlic thinly, white and pale green parts.
- Warm a wide pan over medium heat with olive oil or SWR Ghee. Add the green garlic and chard stems first, cooking 2–3 minutes until softened and fragrant.
- Add the kale and chard leaves with a pinch of salt and a small splash of water. Toss and cook 4–5 minutes until everything is wilted, glossy, and tender.
- Off the heat, season with pepper and finish with a generous grate of Southwest Ranches Raw Cheddar so it melts into the warm greens. Serve right away.
Recipe 3 - Shaved Sunchoke, Cucumber & Fennel Salad with Honey-Lemon
Sunchokes are at their best right now — raw and shaved paper-thin, they're crisp and nutty, like a cross between a water chestnut and an artichoke heart. Paired with cool cucumber, anise-bright fennel, and a drizzle of raw honey. No cooking, all crunch.
Ingredients
- Jerusalem Artichokes / Sunchokes (from your box) — shaved raw
- Slicing Cucumbers (from your box) — thinly sliced
- Fennel (from your box) — shaved, fronds reserved
- SWR Raw Local Honey — in the dressing
- Lemon, olive oil, salt, pepper
How to make it
- Scrub the sunchokes well (no need to peel). Using a mandoline or sharp knife, shave them as thin as possible and drop straight into a bowl of cold water with a squeeze of lemon to keep them from browning.
- Thinly slice the cucumbers and shave the fennel into thin ribbons, reserving the feathery fronds for garnish.
- Whisk a dressing: the juice of half a lemon, a spoonful of SWR Raw Local Honey, a glug of olive oil, salt, and pepper until emulsified. Taste — it should be tart, lightly sweet, and bright.
- Drain and dry the sunchokes. Toss them with the cucumber and fennel, dress lightly, and pile onto a plate. Scatter the fennel fronds over the top and serve cold.
