Chard is a flavourful yet mild leafy green that can be used like spinach or beet greens. Indigenous to the Mediterranean, chard is often referred to as swiss chard due to its initial description by a Swiss botanist in the 16th century. It is high in vitamins A, E and C and minerals like iron and calcium. Minerals are more readily absorbed from chard than they are from spinach.


Cooking Tips:

• Chop leaves and stems diagonally across the leag. Cut stems into 1 inch chunks and leaves into ribbonlike...

Continue reading ...

Collards

Nutritional information:

Collards are a source of iron, calcium, magnesium, potassium, phosphorus, B vitamins, vitamins A, C, E, K and beta carotene.

To Cook:

Remove any thick tough stems, or peel them. You can steam them (which preserves more nutrients) or boil them (which does a better job of preserving color) or stir-fry in a bit of water or stock.

- Leafy Greens, Mark Bittman

Recipes:

The following recipe was posted on the Nouri...

Continue reading ...

Harvest days are my favourite. We get started especially early to beat the heat of the day and to make sure we are ready to go at pick up time. We fill big boxes with various greens, snip and bundle fragrant herbs, wash, bag and lay our offerings out for pick-up.  The plants we've seeded, weeded, watered and prayed over are suddenly food!

But just what to do with them after that? One of the appeals of our food box is that home cooks are challenged to work with interesting new vegetables...
Continue reading ...