2015 Farm Share Week 2

Hello Everyone,

This week you will find in your shares:

Wed. June 3 and Sat. June 6

• Asparagus
• Snap Peas
• Chard (great raw in salads, or lightly sauteed)
• Kale

Here are some ideas to help you handle large quantities of greens:

http://www.thekitchn.com/chard-kale-and-spinach-what-to-54508


Vegetable Spotlight - Chard

Chard is simply a beet (Beta Vulgaris, var. cicla) in which the stalks and leaves have been developed, instead of the root.  It is sometimes referred to as "leaf beet."  There are some references that report this leafy beet being cultivated in prehistoric times, and mention that beet of which we eat the root, didn't show up till the beginning of the Christian era.  In the 2nd century B.C. it is known to have been cultivated in the gardens at Pompeii.

Chard was being eaten in France at least by the 15th century, and the French seem to consume it more regulary than other countries.  The stalks can be cooked like asparagus or like celery, the greens used more like spinach.  The French never serve stalks and leaves together.