The farm grows a variety of swiss chard all mixed together in a colorful bouquet. Some recipes may call for a certain color of chard, but let's be honest, any chard will do. Chard is related to spinich and has a similar texture. We recommend cooking, steaming, or sauteeing chard before eating. It is high in vitamins A, C and K and rich in minerals, dietary fiber, and protien.
QUICK IDEAS: chop and sautee with oil and lemon; put it in a quiche
Black and Green Tacos: serves 4
From Farm-Fresh and Fast
Mushrooms and Beans:
2 tbsp olive oil
½ large onion, thinly sliced
½ lb crimini mushrooms, caps and stems thinly sliced
½ tsp salt, or more to taste
¼ tsp freshly ground black pepper
1 jalapeño, finely diced
1 can (15 oz) black beans, drained and rinsed
1 tsp ground cumin
2 tbsp olive oil
¼ tsp crushed red pepper
8 oz mixed greens, baby size or cut into 1-inch strips
¼ tsp salt
8 flour tortillas, warmed
1 large avocado, sliced
½ cup sour cream
1 cup shredded Cheddar cheese
1) For the mushrooms and beans: in a medium pot, heat the olive oil over medium-low heat. Add the onion and sauté for 5 minutes, stirring occasionally. Stir in the mushrooms, sprinkle with salt and pepper, and continue to sauté for 5-8 minutes, or until the mushrooms and onion are soft. Stir in the jalapeño, black beans, cumin, and more salt if needed, and keep warm until the greens are finished.
2) For the greens: start greens while the mushrooms and onion are softening. Heat the olive oil over medium-low heat in a large sauté pan. Sprinkle in the crushed red pepper and heat for 1-2 minutes. Add the greens, sprinkle with salt, and sauté for about 5 minutes, stirring frequently, just until the greens wilt.
3) Put the tortillas, mushrooms and beans, greens, avocado, sour cream, and Cheddar in separate serving dishes for individual taco assembly.