Augustine's Farm wants to let you know that there are more vegetables and herbs for purchase, than what you see at the farm store. We will cut fresh while you wait: Beautiful Rainbow Chard, Swiss Chard, Gorurmet Lettuce, Basil, Sage, Parsely, Rosemary, Oregano, Basil, Tarragon, Thyme and Mint.
Kathy's flowers are also in bloom and are available for purchase.
Cosmos and Zinnias are in bloom! Dahlia's are not far behind.
Rainbow Chard is a vegetable very rich in vitamins and minerals. It contains vitamin k and is also rich in vitamins A, C and E. It is high in fiber and also contains riboflavin, B6, manganese, magnesium, potassium, iron and other minerals.
Don't miss out while it is in season!
Rainbow Chard with Garlic and Olive Oil
1 bunch rainbow chard
2 cloves of garlic chopped
4 tablespoons of olive oil
1/2 tsp sea salt
To prepare the rainbow chard, you first must clean it well. Since you eat both the stalks and the leaves, wash the entire leaf and stem well, in cold water. Cut off the very bottom of the stem and discard. Dry each leaf well because it will be going into hot oil. Chop the stalks into 1/2 inch pieces and coarsely chop the chard leaves.
Put 4 tbs of olive oil in a large skillet. Add the chopped garlic.
Lightly sauté the garlic until golden. Add the chard stalks and sauté
for 3-5 minutes (until tender).
Add the well dried chard leaves into the skillet and cook for 4 minutes or until tender. Finish by adding sea salt to taste.
Save the date - Sept. 15th, 12 noon-2:00pm, and follow Patch for details. We'll be roasting corn and offering our "Farm Sampling Surprise."