Chardy, Chard, Chard
This week you will be receiving chard alongside some of your everyday favourites, and that's a cause for celebration.
While chard, which is often mis-categorized as a green, is actually an amaranth, and is closely related to beets.
This means that it packs a different set of nutrients than the average lettuce mix.
For the same reason, it also requires a different set of culinary techniques.
Ever try to eat a raw chard salad? Well, if you haven't, don't, this is not how chard shines.
To avoid the slight bitterness of this beet relative, it is best to cook said chard, but beware, it will cook down as spinach does, so keep that in mind when deciding on portions for supper.
I love sautéeing chard. It really doesn't need to be fussy: a little oil, maybe some garlic, salt, and chard. Perhaps if I am feeling adventurous I will add some lemon juice and toasted sesame oil at the end.
You can also add chard to a host of soups or curry. Finally, when we want to make sure Maddie will eat it, we resort to incorporating it into a dip, which, incidentally, makes it delicious for picky adults too.
And while I wanted to highlight swiss chard for our newsletter, please also send some love to lovage, a most worthy herb that can be tossed into anything you would use cooked celery in.
Still unsure about Lovage? Throw it in spaghetti sauce or potato salad for an extra delicious kick. I've also heard that it lends itself well to a bloody mary ;)