What is it? It’s a beet, minus the root. But unlike regular beets, chard produces big, tender leaves and crunchy stalks. The leaves are a bit milder than spinach but with the same texture. They are mild, sweet, earthy and just slightly bitter. The stalks remind me of celery with a sweet taste similar to beets.
To prepare, I simply rough chop the leaves and finely chop the thicker stalks so that the two parts cook in about the same time. Steam or sauté and toss with butter or olive oil, lemon, garlic, salt and pepper. I like the contrast between the tender leaves and the crunchier stalks. Serve this as a side or toss with cooked pasta and Parmesan cheese. Yum!
We will have Swiss Chard at Empire Market and Webb City Farmers Market for you on Saturday. Plus our lettuce mix, market mix, kale, green leaf and romaine lettuce, spinach, mixed petite greens, cilantro, parsley and mint. All the microgreens and spring greens! Plus beautiful French Breakfast Radishes.
The ginger and turmeric is doing so much better this year! Sprouts are up and I’m looking forward to transplanting them into the gardens and high tunnels. Last year was so disappointing. We’re not sure if it was the seed source or just the season but we’re off to a good start this year.
We sprout them on heat at 85 degrees to simulate their tropical origins. This gives us a big head start on the growing season.
We are at Empire Market and Webb City Farmers Market this Saturday.
It’s Paris Week at Empire Market. What’s better than Paris in the Springtime? And you don’t even have to leave town! Come join us in our 3rd annual celebration of all things Parisian! Freshly baked macarons, Baguettes, Croissants, La Creperie de Marché, Cocktails and Coffee, Paris-themed Photo Booth, And much more fun! Oui, oui, oui! Fun, fun, fun!
We’re bringing lettuce mix, market mix, baby kale, spinach, petite swiss chard, cilantro, mint in clamshells, radishes, and all the microgreens. And, Aloe Vera plants! Plus bonus! The hens are laying! Text me to reserve your farm fresh eggs! 970-980-9395.
Be well, stay well! Karen
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It seems like there is always a crazy dip to freezing temperatures right around the time we are ready to transplant tomatoes. We put them out to harden off anyway. Doug tucked the tomato seedlings under heavy row cover last night in preparation for the hard freeze. We were expecting a low of 31. When I looked at the the thermometer this morning, it registered 25 degrees!
Yikes! Did they freeze? That would set us back 6 weeks!
I was very happy to see that the plants were fine. Thank goodness! We’re not out of the woods yet though, there are 4 more weeks until our last frost date. Spring, it’s a raucous adventure.
We’re bringing more spring greens to market on Saturday. Our lettuce mix, market mix, mixed greens, baby kale and microgreens.