Farmers Market Update: Chard Obsessed

by | Apr 4, 2010
Chard

Chard

I had no idea I loved chard as much as I apparently do. When I got home from the farmers market and browsed through my photos, about half of them were pictures of chard.

Organic Chard

Organic Chard

Ruby Chard

Ruby Chard

Is that weird?

I think the attraction was the rainbow of colors that to me is so representative of springtime. And nothing is more colorful than rainbow chard.

Ok, the beets were pretty beautiful too.

Colorful Beets

Colorful Beets

Rainbow Chard

Rainbow Chard

I love being inspired by vegetables.

The biggest news from the market today was the appearance of heirloom tomatoes. Though I wasn’t quite ready to commit to buying them, I’m very excited about the coming weeks as their flavor develops.

Organic Strawberries

Organic Strawberries

First Heirloom Tomatoes

First Heirloom Tomatoes

I did take the plunge and purchase some strawberries this week, however. I’m a huge fan of the berries at Dirty Girl Produce, and they still had a few baskets left when I got there. But these berries at Swanson Berry Farm looked pretty tasty as well.

Avocados, artichokes and celery also caught my attention this week. I stocked up on baby artichokes for good measure.

Organic Celery

Organic Celery

Organic Artichokes

Organic Artichokes

It is also a great time to get salad greens. A few vendors are carrying miner’s lettuce with these cool Alice-In-Wonderland-looking leaves. And I’m always drawn to the adorable savoy cabbages.

Baby Savoy Cabbage

Baby Savoy Cabbage

Miner's Lettuce

Miner's Lettuce

Be sure you get your fill of citrus in the coming weeks, since it will be disappearing before you know it. And don’t forget the green garlic and onions.

Baby Onions

Baby Onions

Today’s purchases:

Were you inspired by vegetables this week?

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8 Responses to “Farmers Market Update: Chard Obsessed”

  1. That is pretty chard! What do you cook with the chard?

    • Darya Pino says:

      I like to cook chard with pistachio nuts and mint, but it is also good with just garlic. I think it goes perfectly with eggs, but beans and lentils always work.

  2. David Yingling says:

    I am so jealous. None of the farmer’s markets in my area have started up yet so I am anxiously awaiting their arrival.

    The only vegetable that I have been inspired by lately is the jalapeno pepper (it is a vegetable right?). I absolutely love the spiciness and flavor that can be added to almost anything: salads, sandwiches, nachos, etc.

  3. thomas says:

    FYI, chard is harvested in june here. so you are 2-3 months ahead.
    puts the whole ‘keep it local’ debate to rest 😉

  4. Matt Shook says:

    I’ve been picking up artichoke and strawberries…I’m so excited about the changing season!

  5. Karen B. says:

    I LOVE chard and buy/eat it weekly. I just steam it with a little seasoned salt. You can also braise some onions and then saute the chard with the braised onions. Often, when I have leftover, cooked chard I poach an egg and slide it on top of reheated chard. Maybe a thick tomato slice under it all. Fantastic.

  6. Awesome! I was actually drooling over those pics.

    Thanks for posting Darya 🙂

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