Week 8 – Rainbow Chard

Veggie of the Week: Rainbow Chard
In celebration of Pride week, we’re featuring Rainbow Chard as our Veggie of the Week! Rainbow chard certainly is one of the most colorful vegetables and it’s also one of the most versatile. You can use it raw in a salad, steamed, sauteed, pickled, or baked into a quiche. Did you know: chard and beets are derived from the same plant; beets have been bred for their large roots and chard for their large leaves. Pick up some rainbow chard from the farm stand this week to try in this tasty recipe, perfect for beating the summer heat:
Swiss Chard Salsa Verde

INGREDIENTS

½ bunch small Swiss chard, preferably red or rainbow
1 medium shallot, finely chopped
¾ cup (or more) extra-virgin olive oil
2 tablespoons finely chopped fresh chives
1 tablespoon (or more) red wine vinegar
1 teaspoon finely grated lemon zest
Kosher salt and freshly ground black pepper

 

INSTRUCTIONS

Remove ribs and stems from chard leaves and reserve. Finely chop leaves (you should have about 1¾ cups); thinly slice ribs and stems crosswise. Combine chard leaves and ribs and stems, shallot, oil, chives, vinegar, and lemon zest in a medium bowl; season with salt and pepper and toss to combine. Add more vinegar or oil, if desired.

 

Check out the full recipe here: https://www.bonappetit.com/recipe/swiss-chard-salsa-verde

 
See you at the farm stands this week!
Ellen and Ashley
Your City Grown Farmers
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