New and exciting this week: Lacinato Kale and Swiss Chard
Oh my goodness! I love this kale, add it to soup, smoothies, make lemon kale salad, kale chips . . . YUM!
The secret to Swiss chard is understanding that it is really two vegetables in one: the sturdy stems come in all kinds of colors and take a little time to cook, and the leaves which wilt very quickly.
In my mind I equate Swiss chard very closely to spinach. You can exchange chard leaves in just about any recipe that calls for spinach. And it will turn out wonderfully. I put Swiss chard in my Minestrone Soup. . . YUM-O! If you have a deep love (as I do) for all things creamy try a Creamed Swiss Chard like Martha Stewart's Recipe. I cut this recipe in half because it makes too much.
In between the rain we did get some work done. Enjoy the behind the scenes view of field work.
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