Blanching the chopped stems to give them a head start on cooking.
In the pan: Cut washed chard leaves into thin ribbons. Saute 1-2 peeled and crushed garlic cloves in olive oil until lightly golden. Add chard, salt and more olive oil if needed. When well wilted and fragrant, remove from heat and garnish with a squeeze of fresh lemon juice.
Ready to eat: Two fat bunches of chard cost about $10 at McCaffrey’s on Sept. 14. A family of four can have generous portions of Swiss chard for two meals – that’s about $1.25 a serving. Chard, a relative to beets, spinach and quinoa, is a superfood – rich in antioxidants and helpful in regulating blood sugar.
JazzFeast 2014: Jammin’ Crêpes was among Princeton School Gardens Cooperative supporters with food booths at the popular downtown Princeton event sponsored by Palmer Square.
Gerry Porcaro graciously agreed to wear Amanda Sharp’s custom-designed Chardy costume to get the word out about the upcoming chard blitz at Princeton Public Schools and across town.
Olivia Giblin and other YMCA summer camp participants painted pictures of Swiss chard and other produce that will be spotlighted at all K-5 schools for PSGC’s Garden State on Your Plate program this school year. Children chose vegetables from the Princeton Farmers’ Market under the direction of Martha Friend, science teacher at Littlebrook Elementary School, and were assisted in drawing and painting guidance by Maria Evans from the Arts Council of Princeton.
