With the heat of the summer, we’re transitioning into warm season crops in the coming weeks. Goodbye spinach: Hello Chard! Chard is a relative of the beet, and the greens of either may be used interchangeably. Swiss chard is an excellent source of much-needed vitamins and is a summer (and winter) staple at the farm. Similar to spinach, it has a mild flavor and is very versatile. One of our favorites, which some folks will recognize as a repeat recipe, is a savory baked goodie featuring chard. They’re so good that I couldn’t resist posting the recipe again this season!
Cheesy Chard Scones
2 c whole wheat pastry flour (I use 1 c all purpose and 1 c whole wheat)
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 T cold butter
1 c grated sharp cheddar cheese
1 c chopped swiss chard leaves
1 c buttermilk (2 T lemon juice plus enough milk to make 1 c)
flour for dusting
– Mix flour, leavening and salt. Cut butter in.
– fold in buttermilk and add chard and cheddar as you go. It should be a somewhat sticky but malleable batter/dough.
– Dust surface with flour and knead the dough once or twice. Press out into a circle.
– Cut into wedges and bake at 375 degrees F for 15-20 minutes.
(Adapted from The Laurel’s Kitchen Breadbook.)