On the Menu

We've got a system full of greens set up at the greenhouse right now.  It's bursting with kale and arugula (which we've been putting on pizza - oh my god, so delicious!) and one bright, gorgeous basket of swiss chard.  For the past two weeks, every time I walk by my eyes go straight to the tender new leaves unfurling from the middle of the plant, spring green against hot pink, and I think to myself (or say out loud to whomever is in the immediate vicinity,) "I really want to saute some of that with goat cheese and walnuts."


So today I did.  And it was amazing.

Swiss chard (hydro grown!) with walnuts and goat cheese