Weekly Share June 29th – July 5th

Swiss Chard
Red or Chioggia Beets
Red Gold New Potatoes
Dill or Parsley
Salad Mix

Boiled Swiss Chard Salad – The Classic Italian Cookbook by Marcella Hazan
1 bunch Swiss chard leaves
Olive Oil
1 or more Tbls lemon juice
Pull the leaves from the stalks (reserving the stems for another use, such as Swiss Chard stalks with Parmesan Cheese) and wash in a basin of cold water, changing the water frequently until it shows no trace of soil.
Put the chard in a pan with whatever water clings to the leaves. Add 1/2 tsp salt, cover, and cook over medium heat until tender, about 15 minutes from the time the liquid starts to bubble.
Drain in a pasta colander and gently press some of the water out of the chard with the back of a fork. Place in a salad bowl.
Serve cool (not refrigerated) or lukewarm, seasoning with salt, oil, and lemon only when ready to serve.

Potato Swiss Chard Frittata

Cracked New Potatoes with Fennel Raita

Seafood and fennel linguine recipe

Raw Beet Salad With Fennel

Beet, Cucumber, and Feta Salad with Dill Vinaigrette

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