Rainbow Chard

The veggies are loving the weather lately (and the farmers are too)! The long, warm days have our summer crops growing great and the abundance of spring is still upon us. 
 
Did you know? According to the Food and Agriculture Organization of the United Nations, Urban and peri-urban farms already supply food to about 700 million city dwellers — one-quarter of the world’s urban population. Urban agriculture has many benefits including:
-Improved nutrition, as produce is fresh and less damaged when grown and distributed locally
-Reduced transportation of produce; thus, less fuel is required by vehicles and less protective packaging is needed for the produce
-Increased gardens and plants in cities improve air quality close to pollution sources
-Creates a feeling of community between people, which can facilitate further collective action on issues of local importance
 
We’re so glad you all are a part of our urban farming community, and clearly you’re in good company. 
 
Here’s what’s fresh this week:
 
Veggies
-Baby arugula
-Spinach
-Baby lettuce mix
-Spicy salad mix
-Baby bok choi
-Baby romaine lettuce
-Baby butter lettuce
-Red leaf lettuce
-Red butter lettuce
-Green butter lettuce
-Rainbow chard
-Micro greens
-Baby beet micro greens
Broccolini
-Dino Kale
-Purslane
-Beets 
-Green onions
-Sugar snap peas
-Garlic scapes
 
Plant Starts
-Green onions
-Kohlrabi
-Eggplant
-Patty pan summer squash
 
Bread
Standard Bakery Organic Bread
 
Coffee
Caffe Appassionatto 12oz whole bean Guatemalan 
 
Veggie of the Week: Rainbow Chard! 
In honor of Pride Month we’re featuring our beautiful rainbow chard! These gorgeous leaves are super high in potassium, calcium, phosphorus, vitamin C and vitamin K. Packed with nutrients and packed with flavor!
 
Rainbow frittata
 
1 bunch rainbow chard
5 crimini Mushrooms, diced
1 small yellow onion
6 eggs
1/4 cup Milk
1/2 cup White Cheddar Cheese
Salt, pepper, thyme and garlic
 
Preheat oven to 350. Dice onion and mushrooms. Remove stems from chard, dice stems and chop leaves coarsely. In a large skillet, sautee onions until translucent (about 5 mins) then add the diced mushrooms and chard stems, cook until slightly soft (3-5 min). Add chopped chard greens. Season with salt, pepper, 1/2 tsp thyme and 1-2 cloves diced garlic.
 
Transfer to a greased 12″ pie dish or cast iron pan and top with cheese. In a bowl whisk 6 eggs and 1/4 cup milk, pour over veggies and cheese. Top with pepper, and bake for 30-35 min (or until fork comes out clean)
 
Enjoy with Standard Bakery toast.
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