13 April 2017–What’s in the box…

As spring approaches we still have plenty of leafy greens to harvest.  Let’s take a look at what’s in box this week;

Chard

  • Sweet Potatoes
  • Spinach
  • Beet Greens
  • Pac Choi
  • Green Garlic
  • Carrots
  • Kale
  • Swiss Chard

Let’s take a look at one of our box items:

Swiss chard is an excellent source of vitamin K, vitamin A, vitamin C, magnesium, copper, manganese, potassium, vitamin E and iron. It is a very good source of dietary fiber, choline, vitamin B2, calcium, vitamin B6, phosphorus and protein. Additionally, Swiss chard is a good source of pantothenic acid, zinc, vitamin B1, vitamin B3, folate and selenium.  WOW! If that doesn’t pack a punch, I don’t know what does.

A Few Quick Serving Ideas

  • Toss penne pasta with olive oil, lemon juice, garlic, and cooked Swiss chard.
  • Add zest to omelets and frittatas by adding some boiled Swiss chard.
  • Use chard in place of or in addition to spinach when preparing vegetarian lasagna.

How about some fun facts about Chard:

Swiss chard isn’t native to Switzerland. Its actual homeland of chard lies further south, in the Mediterranean region; in fact, the Greek philosopher, Aristotle wrote about chard in the fourth century B.C. This is not surprising given the fact that the ancient Greeks, and later the Romans, honored chard for its medicinal properties. Chard got its common name from another Mediterranean vegetable, cardoon, a celery-like plant with thick stalks that resemble those of chard. The French got the two confused and called them both “carde.”

Enjoy your box of leafy greens and try something new and inspiring.

 

Estela Walker

 

 

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