Curious about your chard? It is so good for you – it’s high in fiber, high in vitamins A,C,E,K, B6, riboflavin, calcium, should I go on? Try it different ways – don’t be afraid! It cooks similar to spinach, although as the stems get chunkier, it’s best to chop and cook stems first, then toss in the leaves to wilt at the end.
Sautéed Swiss Chard with Parmesan
· 2 tablespoons butter
· 2 tablespoons olive oil
· 1 tablespoon minced garlic
· 1/2 small onion, diced
· 1 small bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
· 1/2 cup dry white wine
· 1 tablespoon fresh lemon juice, or to taste
· 2 tablespoons freshly grated Parmesan cheese
· salt to taste (optional)
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
There are three types of carrots this week. The most obvious is the Purple Haze, a big hit with the kids because they look funny, but they taste just the same. They add a nice splash of color to a summer salad. The other types of carrot are Nelson and Mokum. The Mokum are the more slender of the two, and they sure are a bugger to get out of the ground! I actually had to use a shovel to loosen the soil. But first I had to find a shovel – a sore point of conversation between Chance and myself. All I’ll say about it is that I am glad my head and hands are attached at all times…
Free range eggs available weekly for $3/dozen.
Thanks to all for finding the time to help out in the garden this season!
Inside your basket this week:
· Lettuce Mix
· Sugar Snap Peas
· Green Beans