Farmer's Market Friday: Swiss Chard

Swiss Chard is the true overachiever of the produce section. A leafy green vegetable similar to spinach, chard offers a host of nutritional benefits. It has oodles of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Plus, it's pretty! It has big curly green leaves and a thick crunchy stalk, which can be bright yellow, orange, white or a gorgeous shade of magenta, depending on the variety.

Swiss chard makes its farmer's market debut in early June and tends to stick around until August. Pick some up this weekend!

Since many people are unfamiliar with chard, I've posted a recipe that features the vegetable below. You can use any color or variety of chard. One of my summer favorites!

Penne with Swiss Chard
Adapted from the Waterpenny Farms Recipe Book

2 c. penne pasta
4 c. swiss chard, chopped
1 (15 oz.) can canellini beans, drained
4 T. olive oil
1/2 c. grated parmesan cheese
1 clove garlic, diced

Cook penne in large pot until al dente. Add chopped chard and continue cooking until chard is wilted, about 2 minutes. Drain pasta and chard.

In a large serving bowl, combine remaining ingredients. Add pasta mixture and toss well. Season with salt and pepper to taste.

Farmer's Market Friday: Strawberries

June is the season for strawberries. Farmer's Markets will be overflowing with baskets and baskets of the delicious red berries this weekend.

The options abound - you can make strawberry shortcake, strawberry jam, or just pop them in your mouth whole. Strawberries are also a fruit that lend themselves well to being used in savory combinations, like this salad recipe that is a staple at my summer table.

Strawberry and Spinach Salad with Poppy Seed Dressing

12 oz. baby spinach

1 1/4 c. chopped strawberries

1/4 c. sliced toasted almonds

1/3 c. feta cheese

Place sliced almonds in a ungreased skillet over medium heat. Stir often until golden brown, watching closely so the almonds don't burn. (You can definitely skip this step - the salad tastes just fine with "untoasted" almonds, but the toasting adds an extra layer of flavor!)

Combine all ingredients in a medium sized bowl and top with Poppy Seed Dressing, tossing well to coat.

Poppy Seed Dressing

3 T. sugar

2 T. milk

1 T. white wine vinegar

3 T. lite mayonnaise

1 T. poppy seeds

Combine ingredients in a small bowl, stir with wire whisk until combined. (Tip: I usually make my dressings in a large measuring cup with a pour spout, so I can pour the dressing directly onto the salad with as little mess as possible!)

What are your favorite recipes featuring strawberries?