Jun 13 2011

Swiss Chard Study

Several weeks ago, I bought this stunning red chard from Bodhi Tree Farm with plans to make a simple summer pasta (combine sauteed chard with roasted new potatoes and Parmesan).

We had beautiful, seasonal wildflowers at our wedding, but I've since remarked that if I were to marry again again (you know--in a parallel universe), I'd be tempted to carry stunning greens (or even a bouquet of asparagus).  Lovingly grown food is vibrant and wholesome, more beautiful than artificially died flowers, more alive than flowers flown in from Mexico.

So, before separating the leaves from the stalks, I took a few pictures of the leafy green.  The hearty leaves tasted just as good as they looked!