Update

Harvesting This Week:

Salad Mix
Brussel Sprouts
Carrots
Fennel
Cauliflower

Braising Greens
Radishes
Green Onions
Broccoli

Turnips w/greens
Cabbage (red & green)
Arugula
Swiss Chard
Kohlrabi

Green Garlic

Collard Greens

Handmade Soaps:
Grapefruit
Oatmeal
Chamomile
Orange Scrub
Lavender Mint
Rosemary Mint
Rose Geranium
Unscented Carrot

Growing In The Fields:
Beets
Spinach
Bulb Onions
Garlic
Sugar Snap Peas

Tomatoes

Peppers

Eggplant

and more....

In the Kitchen:

The variety of Swiss Chard that we grow has stems of many colors including gold, pink, orange, purple, red, and white ... with bright and pastel variations. The taste is milder than ordinary chard, with each color just a little bit different. Just because the taste is milder doesn’t mean the nutrition is! Swiss chard is a superstar among vegetables and is a great source of vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Swiss chard also emerges as a very good or good source of copper, calcium, vitamin B2, vitamin B6, protein, phosphorous, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid.

Choose chard that is held in a chilled display (like our cooler!) as this will help to ensure that it has a crunchier texture and sweeter taste. The stalks should look crisp and be unblemished.


To store, place unwashed chard in the refrigerator in a plastic bag. It will keep fresh for several days. If you purchase a lot of chard you can blanch the leaves and then freeze them. Before cooking, wash the chard well to remove any sand or soil that may be hidden in the leaves. Trim the bottom end of the stalk.

Do not cook chard in an aluminum pot since the oxalates contained in the chard will react with the metal and cause the pot to discolor. Since the stalks are thicker in texture, they will take longer to cook than the leaves, so their cooking should be started a few minutes earlier. Chard is best when it is quick boiled (as opposed to steaming or sauté) because boiling helps to free the oxalic acids it contains and makes the chard less bitter and more sweet.

Try wrapping swiss chard leaves around your favorite grain (rice, barley, couscous, etc.) and roll into a neat little package. Bake in a medium-heat oven and enjoy.

Farm Stand Info:

The farmstand is self-serve and open dawn to dusk. We make an effort to stock the stand most every morning so that you will have the freshest veggies and herbs. We round all our prices down to the nearest quarter to make things easier for you (and us) as we do not make change. Checks are accepted.





Thank you for supporting our farm.


The Furlongs




www.crookedcarrot.com