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Green Day

I got an email from my CSA last week alerting me to the first pickup at the Presbyterian church. And it couldn't come a moment too soon. As good as broccoli and grape tomatoes are, I'm ready for some local, seasonal produce. Dirt-caked beets (that, according to my daughter, taste like the earth), frilly lettuces, peppery arugula, radishes and Swiss chard.

If you've thought of joining a CSA or Community Supported Agriculture program, through which you get a share of the farm's fresh harvest, now's the time to check into one. Some require you to buy a "share" (usually a few hundred dollars) entitling you to a weekly shipment of the farm's harvest, but many now allow you to pick only the items you want and pay accordingly. The benefit of this method is that you're not saddled with an exorbitant amount of, say, kohlrabi or garlic scapes. To find a CSA near you, go to localharvest.org. Plug in your zip code and a list of CSAs will pop up. You can also check out our stories, "CSA and the City," and "CSA and the City: Episode 2".

Speaking of spring greens, Swiss chard is here in abundance. Here's a simple chard scramble that takes scrambled eggs to a new high. And to find out more about Swiss chard, view our pod cast with Chef Jon Ashton.

jill melton

Experts in the Kitchen
Our resident food experts and editors, Jill Melton (left) and Candace Floyd.
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Swiss Chard Scramble
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Ingredients

2 tablespoons olive oil
1 small sweet onion (such as Walla Walla or Vidalia)
2 garlic cloves, crushed
4 to 6 leaves Swiss chard, chopped
1/4 cup chopped fresh herbs (parsley, basil, oregano or other herbs)
4 to 6 eggs, beaten
1/4 cup shredded parmesan cheese
1/4 teaspoon salt
Freshly ground black pepper

Instructions
1. Heat oil in a medium skillet. Add onion and garlic; sauté 5 minutes.
2. Add chard and herbs to skillet. Sauté 2 minutes to wilt. Do not overcook. Add eggs, cheese, salt and pepper. Cook until eggs are set. Serves 3.



Relish the American Table
Kids and Veggies
Kids usually know when someone is trying to put something over on them, so our approach has always been to let them see what they're eating. . . .
click here to read more

Thank you for this correct pronunciation! On our first visit to Italy, we stopped at a sidewalk cafe and I asked for this dish using the usual American pronunciation (brushetta), only to have the charming waiter smile and gently correct me: 'That is, brusketta.' The first day of a wonderful vacation!
— jthomas
Are you stumped on how to pronounce food and cooking terms? Go to relishmag.com/cookcabulary for audio demos.

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