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Swiss chard Italian style

Chard Of Many Colors

Chard will always be there for you. Like a reliable friend, it is one of the greatest, and often least appreciated, of all the gifts from your local farmer (or garden). Chard’s long, thick stalks have wide, glossy green leaves that may be smooth or curly, depending on the variety. The stalk comes in many [...]

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Hortopita or Greek Spring Greens Quiche

Hortopita is a savory pie that is stuffed with horta, or edible wild greens such as dandelions, chard, kale, and lamb’s quarters- commonly called spring greens. Horta directly translates as “grass” in Greek, but refers to about 80 different greens growing all over the country. It’s delicious alone (sauteed with lemon and olive oil) but [...]

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Wheat and Lentil Soup

Catanian Wheat and Lentil Soup

Catania is an old city on the south-east coast of Sicily, fronting the Ionian Sea. During the Renaissance, Catania was Sicily’s most important cultural, artistic, and political hub due in part to its major seaport. In 1434 the first university in Sicily was founded and today it is one of the main economic centers of [...]

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French Sorrel

French Sorrel or “Lemonade in a Leaf”

When a farmer became thirsty during spring planting, he would reach down, pluck up some wild sorrel, and eat it. The sour-citrusy taste has been prized throughout the world for thousands of years as a wake-up call for taste buds dulled by bland winter foods. French sorrel is considered by many chefs to be the [...]

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Provençal Chard Soup

I found this wonderful recipe for soup that uses Swiss Chard and has the flavors that I talk about in the eNewsletter post, so I had to share! Enjoy. Provençal Chard Soup 3 Tbs extra virgin olive oil 1  Small yellow onion, minced 1 Tsp chopped garlic 2 Medium carrots, cut into 1/4 inch slices [...]

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