Have you seen Rainbow or Swiss Chard in the produce aisle and you’re just not quite sure about it? Fear no more!

RainbowChard_Spring2016Chard is relative to the beet and you can enjoy the leafy greens and the colorful stalks!

Think of the greens on the chard like you would think of spinach! It goes well in quiches, pastas, curries and on its own as a side! As for the stalks..which taste sweet (like a beet) you can think of them like asparagus or celery! You can roast them or use them as a dipping veggie!


Right now we have local chard from Bloomsbury Farm!

Here are some easy and delicious recipes!


Spaghetti with Swiss Chard

Makes 4 to 6 servings

1/3 cup extra-virgin olive oil
1 head garlic
1 medium onion, finely chopped
2 pounds green Swiss chard, stems and center ribs finely chopped and leaves coarsely chopped separately
1/2 cup water
1 pound spaghetti
1/2 cup Kalamata olives, cut into slivers
6 ounces feta, crumbled

Cook onion and garlic in olive oil in skillet over medium heat, stirring occasionally, until softened, 3 to 5 minutes.

Stir chard stems into onion mixture with water and 3/4 teaspoon each of salt and pepper. Cook, covered, over medium-high heat until almost tender, about 5 minutes. Stir in chard leaves and cook, covered, until stems and leaves are tender, about 5 minutes.

Meanwhile, cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 5 quarts water) until al dente. Reserve 1 cup pasta-cooking water and drain spaghetti.

Toss spaghetti with chard, olives, and 1/2 cup cooking water, adding more cooking water if necessary. Season with salt and pepper. Serve sprinkled with feta





or try:

Swiss Chard and Feta stuffed Sweet Potatoes


2 large sweet potatoes (about 1¼ pounds)
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1 small bunch chard (about 8 ounces — swiss or rainbow will work), leaves removed from stems and both chopped into 1-inch pieces; stems trimmed, peeled of tough fibrous parts and cut crosswise into 1-inch pieces
Kosher salt and freshly ground pepper
Juice of ½ lemon (about 3 tablespoons)
1/3 cup crumbled feta cheese (2 to 3 ounces)


1. Preheat the oven to 375˚. Place the sweet potatoes on a baking sheet and bake until soft, about 1 hour.

2. In a large saucepan or dutch oven, heat the olive oil over medium-high heat. Add the garlic and cook, stirring, until fragrant and golden, about 1 minute. Add the chard stems, season with salt and pepper and cook, stirring occasionally, for 5 minutes. Add the chard leaves, and lemon juice, season with salt and pepper and cook, covered and stirring occasionally, until the leaves are tender, 5 to 7 minutes. Let cool slightly, then stir in the feta.

3. Let the sweet potatoes cool for about 10 minutes, then slit the top open without cutting all the way through. Spread open each sweet potato and scrape the flesh with a fork to make it fluffy. Arrange the sweet potatoes on separate plates, then fill each with half of the chard mixture.









recipes adapted from here and here.