We have been fortunate to have so much great help at the garden this past week! Much work around the farm was accomplished, including the major task of digging up 600 pounds of Yukon Gold potatoes! In the next couple of weeks, we will finish digging up the Fingerling potatoes and seed this field with a cover crop of Sorghum-Sudangrass and Cowpeas.
The current crops of squash, cucumbers, beans, kale, chard, carrots and San Juan melons have slowed down. However there are so many new delicious crops to come including tomatoes, cherry tomatoes, sweet peppers, eggplant, okra, garlic, potatoes, figs and noodle beans. And we will see another round of cucumbers and beans later in the season.
Featured Food: CHARD
Chard is a member of the chenopod family along with beets, spinach and quinoa. It is a hearty, healthy green associated with Mediterranean cooking. In fact, chard can be traced back to being present in the famous hanging gardens of ancient Babylonia. It has a long history in the Arab world and was well-known and used in ancient Greece. Aristotle even wrote about red chard.
The taste can be described as a blend between spinach and kale – sturdier than spinach but more delicate than kale. Though the stems are edible and add a nice flavor and texture to recipes, the nutritional value is packed in the leaves. Chard is a great source of fiber and contains a plethora of vitamins and minerals such as calcium, magnesium, potassium, iron, vitamin K, vitamin C, vitamin A, vitamin E, and beta-carotene. Just one cup of chard contains 100% of the daily recommendation for Vitamin K and Vitamin A! In addition, if you are interested in a diet low in acid foods, chard is one of the most alkaline vegetables.
Fried Egg Sandwich with Garlicky Chard and Cheddar
Many thanks to CSA members Ed and Cherri for sharing this recipe featuring chard and adapted from the Matthew Card collection on culinate.com
- Large bunch of chard, leaves trimmed from stems and rinsed; stems trimmed, rinsed, and chopped into ¼ inch long pieces
- 4 tbsp extra virgin olive oil
- 3 garlic cloves, sliced thin
- Large pinch crushed red pepper flakes
- 1 lemon
- 1 small to medium red onion, sliced thin
- ½ tsp sugar
- 4 large eggs
- 2 oz extra-sharp cheddar cheese, sliced thin or grated
- 4 crusty rolls (such as ciabatta or Kaiser), split and lightly toasted if desired
Combine 2 tablespoons of oil, garlic, and crushed pepper flakes in large, nonstick or well-seasoned skillet over medium-high heat. Cook, stirring frequently, until garlic just begins to color, about 2 minutes. Add greens and cook until glossy and covered in oil and garlic, about 2 minutes. Drizzle with lemon juice to taste; transfer to bowl and set aside.
Return pan to burner and reduce heat to medium. Add 1 tablespoon of oil to pan along with chard stems, onion, sugar, and large pinch salt. Cook, stirring frequently, until onions have softened and are beginning to brown, 7 to 10 minutes. Push onion and chard mixture to ring around outside of pan; add remaining 1 tablespoon of oil to center of pan and crack eggs evenly around center of pan. Season eggs with salt and pepper and cover pan. Cook until eggs are just set but yolks are still runny, 2 to 4 minutes. Top with cheese, recover, and cook until cheese has just melted, about 2 minutes longer. Divide greens evenly amongst rolls, top each roll with an egg, and spread onion mixture over top. Serve immediately.