Starting this week we will be having spotlighted produce throughout the season. Each fruit and vegetable that our farmers grow has a great story and a list of health benefits (many of which are well kept secrets). So we want to get the word out!
This week we are spotlighting Swiss Chard (scientific name: Beta Vulgaris and is in the same family as the beet) and it’s a vegetable worth knowing about! While the name may make you think it originated from Switzerland it comes from further south in the Mediterranean region. The Greeks (including the philosopher Aristotle) and the Romans valued Chard for its medicinal value and today doctors are realizing how right they really were. Swiss Chard is a one of the most nutritious vegetables out there, behind only spinach. Recently it has gotten a lot of attention because of its syringic acid content. What in the world does that mean? Well doctors have found that syringic acid helps regulate blood sugar by inhibiting an enzyme which in turn means fewer carbs are broken down into simple sugars and blood sugar is able to stay more steady. Okay, enough scientific stuff the bottom line is this vegetable tastes good, is good for you and is an easy vegetable to cook. Chopped and steamed it is healthiest but who can’t resist throwing in some olive oil, garlic and lemon!
(http://www.foodandwine.com/recipes/sauteed-rainbow-chard-with-garlic-and-lemon) Keep an eye out for a cooking demo at the market this Saturday with Jeanell Smith who will be preparing a variety of quick and easy chard recipes.
Missed her recipes? Click the link below: