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- 6. February 2012: Exploring Your New Farm Dream in Ottawa
- 31. January 2012: The World We Want - Frances Moore Lappé
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- 21. November 2011: Fall Reflections
- 17. November 2011: Updated Registration Form for 2012 CSA
- 14. November 2011: Yes, we are still ''farming''!
- 28. October 2011: Michael’s Letter to the Premier
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More chard ideas
”NO - I’m not getting tired of chard. It’s delicious as are all the other vegies I’ve been getting! Here’s a recipe that I came up with on the fly for lunch today - simple, healthy, yummy and it looks beautiful too!”- Elizabeth
Warm Rainbow Chard and Pecan Salad
(1 portion)
3 rainbow chard leaves
A handful of pecans
1 radish, thinly sliced into circles
Green onion, chopped into small pieces
Salt and pepper
Olive oil
Balsamic vinegar
Honey
Steam chard in a pot in a centimeter or so of water until just wilted (a couple of minutes). Dry roast pecans in a frying pan. Drain chard and chop leaves and stems into large salad-size pieces. Place on a plate. Over the chard, sprinkle pecans, radish and green onion. Sprinkle salt and pepper on top. Drizzle all over olive oil, balsamic vinegar and a bit of honey. Toss lightly.