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If You Don't See the Veggie or Herb, Just Ask!

Flowers are blooming! Herbs and vegetables freshly picked! It's all at Augustine's Farm on King Street!


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.


FLOWERS!
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

Ingredients:
1 bunch rainbow chard
2 cloves of garlic chopped
4 tablespoons of olive oil
1/2 tsp sea salt

Prep:
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.

Cook:
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."

This post is contributed by a community member. The views expressed in this blog are those of the author and do not necessarily reflect those of Patch Media Corporation. Everyone is welcome to submit a post to Patch. If you'd like to post a blog, go here to get started.

Keville tomasson September 03, 2012 at 02:09 PM
Kathy, a perfect recipe for the planned cookbook! One of my favorites is heirloom tomatoes with videlia onions, olive oil, basil, salt and pepper. Just wonderful and the tomatoes make it.

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