Below is what you should find in your produce baskets this week....
Strawberries
Kale
Rainbow Swiss Chard
Red Lettuce
Romaine Lettuce
Carrots
Torpedo Onions
Red Cabbage
Parsley
Dill
Baby Celery Root
Oranges
Lemons
Baby Parsnips
All that Swiss Chard and not sure what to make? Here is an excerpt and link of an article from the New York Times....
I don’t associate Swiss chard with Switzerland. Instead, I associate this healthy, heart green with cuisines from the Mediterranean, where it is eaten widely. It’s coming into my farmers’ markets now and will be widely available until next spring. Of all the greens I cook with, chard is the most versatile; it’s sturdier than spinach, yet has a more delicate flavor than other sturdy greens like kale or turnip greens.
Chard comes in different colors; the leaves are always dark green, but red chard has red stalks and yellow chard has yellow ones. No matter what color they are, chard stalks are edible and add texture and flavor to the dishes they’re cooked into. But the real source of nutrients is the greens – and chard is a nutritional powerhouse, a superb source of calcium and potassium, vitamin C, vitamin A and beta-carotene, as well as two carotenoids (lutein and zeaxanthin), which some studies have indicated can help protect the eyes against vision problems such as macular degeneration and cataracts.
There are a few recipes at the end of the article too......
Happy Cooking!
Best,
Michelle
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