Rainbow Chard at the Farm Stand

When Highway #17 to Santa Cruz gets backed up with the summer beach traffic I jump off and take Summit Road to Soquel San Jose Road. It winds through the redwoods and drops down to a clearing of horse farms and planted fields. On one of these trips I discovered Everett Family Farm.

Everett Family Farm

Everett Family Farm

This tin shed is filled with the bounty of those sunny California fields. This week I walked in to find the largest tumble of tomatoes I have ever seen! As you know, I have plenty of tomatoes – but not this variety. The price was right so I bought a few pounds. I added some onions, scallions, and fresh eggs to my basket.

Tomatoes!

Tomatoes!

What really caught my eye was the beautiful collection of chard and kale.

Greens

Greens

I picked out a beautiful bunch of rainbow chard and squeezed it into my already full basket. I decided to quickly sauté the chard and scallions as a side dish to the fish I served that night. Begin by cleaning and drying each leaf carefully.

Washed Chard and Scallions

Washed Chard and Scallions

Then chop the greens into bite sized pieces.

Chopped Greens

Chopped Greens

Heat some olive oil in a pan add the scallions and the stems of the chard – sauté until they are softened. Now add the greens and toss until they are wilted. Season generously with salt and pepper – splash with some good quality olive oil before serving.

Cooked Greens

Cooked Greens

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