Early Morning in August

Crickets. Frogs and toads. Birdsong. Hens 'talking' to one another. The hum of the ceiling fan. The gurgling of the last bit of water through the coffee pot.

These are the sounds of the early morning here at Hope Farms. Coupled with a temperature of just 60* Fahrenheit this fine sixteenth day of August makes the day ahead feel like a picnic even though there is much to be done.

Rain is coming in the forecast today, and about a month ago I would have shrugged my shoulders and shook my head, but this time it's welcome. The band on the radar shows a pretty heavy rainfall - even if it doesn't amount to much in inches - it looks like many short downpours are headed our way here at the foot of the Uwharrie Mountains.

There are seeds in the raised beds coming up - the germination rate is so very quick in this warm weather as compared to February or March - and I'm so looking forward to this next round of growing.

Renewed. Refreshed. Energized. That's how it feels to have the very welcome break in the heat this week.

The last six weeks have been difficult to say the least. At the farmers' market yesterday I was talking with a woman who has been coming to the market faithfully, just about every single week for the entire three seasons we've been there, and she was telling me that everyone she knows that had a garden this year did pitifully.

Tomatoes are hard to come by. Okra is offered by the handful instead of the bushel. Squash? HAHA! When usually one is sneaking on to neighbors porches with zucchini in 20+ pound packages, there is nary a one to be found right now. Well, maybe one. Like the one lone yellow crookneck squash I took to the market yesterday and gave to a fellow vendor when she came over to get some Swiss chard (what's left of it after the army worms destroyed 1/2 of the crop) and an eggplant (which are doing fairly well considering their latest attack by aphids).

Today, I'm going to plant more seeds than necessary. I'm going out on a limb - so to speak - because that's where the fruit is. The fall garden here at Hope Farms is going to ROCK! And as ever, with NO SYNTHETIC CHEMICALS. Ever.

Swiss Chard, My New Friend.

Frequently, at the farmers' markets, I am asked about Swiss chard - "How do I cook this?" Having a somewhat elusive reputation - Swiss chard deserves some attention.

Belonging to the chenopod family makes Swiss chard kin to beets, spinach and quinoa. Often used in Mediterranean dishes, it is not only versatile, but nutrient dense as well. This article is a good resource touting the benefits of this terrific green.

Baby Swiss Chard

"Swiss chard is not only one of the most popular vegetables along the Mediterranean but it is one of the most nutritious vegetables around and ranks second only to spinach following our analysis of the total nutrient-richness of the World's Healthiest vegetables." 

"Recent research has shown that chard leaves contain at least 13 different polyphenol antioxidants, including kaempferol, the cardioprotective flavonoid that's also found in broccoli, kale, strawberries, and other foods."

"Like beets, chard is a unique source of phytonutrients called betalains. In the betalain family are found reddish-purple betacyanin pigments as well as yellowish betaxanthin pigments. Both types can be found in chard! In the reddish-purple stems of chard and the reddish-purple veins in the leaves, scientists have identified at least 9 betacyanin pigments, including betanin, isobetanin, betanidin, and isobetanidin. In the yellowish stems and veins, at least 19 betaxanthin pigments have been identified, including histamine—betaxanthin, alanineâˆ'betaxanthin, tyramine-betaxanthin, and 3-methoxytyramine—betaxanthin. Many of the betalain pigments in chard have been shown to provide antioxidant, anti-inflammatory, and detoxification support. The detox support provided by betalains includes support of some especially important Phase 2 detox steps involving glutathione. So you can see that in the case of chard, beauty is far from just skin deep!"

Wow! What a shining star, this green leaf we humbly call Swiss chard!  I'm humbly honored to be growing this super-fantastic nutrient-dense food that travels just a short ways, always chemical-free, to the farmers' markets near you.

And now let us continue with some nutritional facts:

• 1 cup of Swiss chard has only 7 calories
• Low in carbohydrates, it has only 1 gram (dietary fiber 1 g)
• Zero cholesterol or fat
• Sodium 77mg (3% of Daily Value)
• Excellent source of vitamins A, C & K
• Good source of potassium, fiber, iron and magnesium

When individuals ask me what it tastes like, I tell them it tastes like dirt. What I probably should say with a bit more tact is that it tastes "earthy." 

But why is Swiss chard called Swiss chard? Because it was discovered by a Swiss botanist and is a part of the Beta vulgaris family. Or, beets, as you might know. It sometimes goes by the names silverbeet, Roman kale, and strawberry spinach, as detailed in this article which also has a terrific recipe for a low-fat frittata. What a perfect combination; fresh-from-the-farm eggs and Swiss chard!

Of course, all good things in moderation, right? I did read in the aforementioned article that Swiss chard contains oxalates, which can potentially lower the body's absorption of calcium and can contribute to kidney stones - that's IF you are prone to kidney stones in the first place, though.  

More recipe links:

• Sauteed Swiss Chard with Parmesan Cheese
• Simple Swiss Chard
• Lemon-Garlic Swiss Chard

And there are hundreds more - just "Google" Swiss Chard Recipes and you'll have a plethora of ideas to explore. 

So, that sums up our new best friend, Swiss chard, I do hope you'll find some soon and try a recipe - and do let me know what you think about the taste of dirt earth!