Chard « Waterpenny Farm: Healthy, sustainably grown vegetables

Jamie’s Easy Coconut Oil Baked Veggies

I love this recipe because it is so quick and uses any vegetables. From Intern Jamie Landa

Ingredients: Whatever greens you have and like (examples: Chard, Kale, Malabar Spinach etc..) Eggplant, Potato, Beets, Scallions, Onion, Garlic..really whatever vegetables you feel like eating 2-3 tablespoons melted coconut oil All The Spices (Salt , Pepper, Cumin, Turmeric, […]

Acelgas Con Papa y Chorizo

From on-farm shareholder Anna Kostecke

1 large bunch chard (1 – 1.5 lb) sliced into strips lengthwise, stems included around 1lb potatoes (or a little more) cut into bite sized pieces. I like to use small ones with the skin on 1 large onion finely chopped 1.25 lb […]

Fresh Spinach (or other greens) Dip

chow.com

• 2 tablespoons olive oil• 1/2 cup shredded carrot or summer squash (from about 1 medium carrot), finelychopped • 1/2 cup scallions, chopped small• 2 stems garlic tops, finely chopped• 1 teaspoon kosher salt, plus more as needed• 1/2 teaspoon freshly ground black pepper, plus more as needed• 1 pound spinach, kale, or Chard, […]

Swiss Chard and Pototoes

A recipe from Arlington shareholder Katrin Van Der Vaart… "We did this last night – it was scrumptious with the new potatoes and some balsamic vinegar dressed green salad. … Madison’s Vegetarian Cooking for Everyone suggests collard greens or chard and using Asiago cheese. This book has the most extensive collection of greens recipes I’ve […]

Kansas Quiche

from “The Blooming Prairie Cookbook.” You can find another adaptable, slightly richer “Crustless Quiche” recipe on our website.

1 pound chopped Chard and/or Summer squash1/2 onion, chopped4 eggs1/2 cup milk1 1/2 cups grated swiss cheese1/2 tsp salt1/4 tsp pepper1/2 tsp dried basil1/4 tsp dried oregano

Steam Chard, squash, and onions until tender. Set aside to […]

Big Leaf Rolls or Pseudo Sushi

From Arlington Shareholder Katrin Van Der Vaart. This recipe requires thinking about the night before! Both the “cream cheese” part and the rolls come from "Rejuvenate Your Life, Recipes for Energy" by Serene Allison.

1: “Cream Cheese” Soak 1 and1/2 c. pine nuts and 1 and 1/2 c. sunflower seeds in good water overnight. Drain […]

Vegetable Fried Rice

I was turned onto this by our farming friend Hana, and our intern Stacey. You can make this any time, with almost any vegetables! It’s best to make with leftover rice. It’s easy and very tasty.

In a large skillet, sautee 1/2 cup chopped onion, garlic tops, garlic, and/or scallions in oil.

Add 2 […]

Penne with Swiss Chard & Cheese

From Arlington shareholder Rebecca Krafft

1-2 cups penne pasta 4 cups coarsely chopped swiss chard 1 (19 oz.) can cannellini beans, or other white beans, drained 4 tablespoons olive oil 1/2 cup shredded parmesan cheese 1 clove garlic, smashed Salt & freshly ground black pepper

In a large pot of boiling salted water, cook […]

Crustless Quiche

This recipe is quick and simple to prepare, and is extremely adaptable for any season. The Flour in the batter gives it a bit of a crust, without the work (and calories) of making one. Be creative!

Serves 8

PRE-HEAT oven to 350 degrees

STIR TOGETHER 1/2 cup flour 1/2 teaspoon salt 2 […]

Why Kale and Turnips?

Certain greens, including spinach, beet tops, and chard, contain oxalic acid, a substance that binds to calcium and reduces its absorption by the body. Other greens, like turnip greens, collard greens, kale, and mustard greens, are loaded with calcium and free of oxalic acid.

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