Week 7

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.)

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