Posted by Kristen Carlson on Tuesday, July 17, 2012,
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.
Chop leaves and stems diagonally across the leag. Cut stems into 1 inch chunks and leaves into ribbonlike...
Posted by Kristen Carlson on Wednesday, July 4, 2012,
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!
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 ...