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Week 6 - Rainbow Chard

This week we want to give a shout out to our interns: Krista, Sarah, and Karlijn! This team of hard working women has come from all across the country to live, work, and learn about growing amazing veggies on our farm. They are an integral part of our farm and we couldn't do it without them!

Here's what's fresh this week: Veggies: -Baby arugula -Spicy salad mix -Baby lettuce mix -Dino kale -Braising bunches -Broccolini bunches -Baby romaine lettuce -Red butter lettuce -Green butter lettuce -Sugar snap peas -Kohlrabi -Red ace beets -Chioggia beets -Green onions -Bok choi -Rainbow chard

-Green cabbage heads


Veggie of the Week: Rainbow Chard!

Just in time for the end of Pride Month we've got an abundance of gorgeous rainbow chard! Chard is a colorful treat that can be sautéed, used as a wrap for a grain or meat, or in this awesome recipe for Rainbow Frittata!


1 bunch rainbow chard

1 tablespoon plus 2 teaspoons, plus 2 tablespoons extra virgin olive oil

1 red onion, thinly sliced

4 cloves garlic, minced fine sea salt, as needed

6 eggs

Freshly ground black pepper

Pinch cayenne pepper

3 tablespoons Pecorino Romano or other aged cheese,

optional Instructions: remove the chard stalks from the leaves and cut into 1/4-inch pieces. Coarsely chop the leaves. 

Heat the first tablespoon of oil in a skillet. Add the onion and chard stalks and sauté about 5 minutes, until the onion is translucent. Add the garlic and cook another 4 to 5 minutes. Stir in the chard leaves, season with salt, and cook until the leaves are wilted and tender, about 5 more minutes. Remove from the skillet and let cool.

Crack the eggs in to a bowl. Add 1/8 teaspoon salt, 2 teaspoons olive oil and a sprinkling of both black and cayenne pepper. Beat lightly. Stir the chard mixture into the eggs.

Pre-heat a clean 10- or 12-inch skillet over medium low heat. (see note) Also pre-heat the oven broiler. 

Pour the remaining 2 tablespoons of olive oil into the skillet. After a few seconds, pour in the egg and chard mixture. As the eggs set on the bottom, gently lift the edges to allow the uncooked egg to flow underneath. Continue to cook until mostly set, but a little runny on top.

Sprinkle the cheese, if using, over the eggs. Place under the broiler 3 to 4 minutes, until the cheese is golden and the eggs are set.

Serve in wedges, with a crisp green salad.

Thanks for supporting your local farmers!

Ellen and Ashley

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