Chard Story. It starts as a gift of chard from Kumi, (Kusuma of Ruchikala, and the amazing goddess behind the Ruchikala spring pop up dinner I blogged about previously) hooking me up with goodness from Blue House Greenhouse Farms (an urban farm in Portland). I decided to have the chard simply sauteed with garlic in olive oil, and served tossed with fresh fettuccine (as covered in the last post). I also made fresh ricotta (I am planning to bake the ricotta with mushrooms but knew I had some extra to spare) and added a sprinkle of asiago and called it delicious dinner.
Don’t you love how beautiful chard is when it’s all leafy like a big fan, and then after you cut it how it’s like colorful streamers?
If you are interested in supporting local, urban farming, and sustainable farming practices, Blue House Greenhouse Farm has a seasonal farmstand every Tuesday afternoon at the SW corner of N Williams and N Cook- and Kusuma is often there with her fresh homemade baked breads or curries (such as sag paneer using the spinach from Blue House Greenhouse Farm), and they also have a subscription service (although it looks from the website it is currently full!) so check them out!
Disclosure: This chard was gifted to me by a friend, but I knew that it came from Blue House Greenhouse Farm. They did not require that I write this review nor did they request it. The views and opinions expressed in this blog are entirely my own, and I will always provide my honest opinion and assessment of all products and experiences regardless of whether they were complimentary or not.
And you made your own pasta!? That’s awesome. This recipe looks good. I’ve used chard on a pizza a long time ago that was really good. Make a pizza crust, cook 1/2 way, spread with ricotta/Parmesan, and top with a sauteed mixture of cooked bacon, chard, and garlic. Then cook a little bit more.
Yum, I’ll have to keep that in mind. Chard and garlic and/or bacon are so natural together 🙂
Thanks for the shout out! The pasta looks delicious!