9535 US Highway 51 N, Cobden, IL 62920 Google Map 618-308-0217
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Don & Becky's Swiss Chard Ideas

This green is so versitile. Chop the leafy portion and use it like cooked spinach. Saute with a little onion, garlic, add crumbled feta cheese, lemon juice, and stuff in pita bread--ala spinach pies/pizza. Or do much the same preparation, add sour cream and stuff a baked potato. (Remember swiss chard takes a little more time to cook than spinach.) The chard stems can be used where one would use celery--in mixed sautes, stuffings etc. Chard, as well as other dark green leafy vegetables are rich in folic acid--essential to health, and shown to reduce the risk of cancer and cardiovascular disease. It also plays a such critical role in the early development of the human fetus that the government mandates certain foods be fortified with it to prevent birth defects. You can use swiss chard leaves too; just dip them briefly in boiling water. Or stuff peppers with this filling. Chard is easy to prepare and is delicious in combination with various beans. Saute about 2 packed quarts of chard, 1/2 c. onion, and 4-6 cloves of garlic in 2T olive oil until wilted (10 min.). Add salt, pepper, a little allspice, oregano, basil, and 1/4 c. sherry or white wine if desired. Sprinkle 1/4 to 1/2 c. grated parmesan cheese before serving over rice or beans.

CSA Pickup Thursday Cdale and Friday Marion & Thanks for Returning Boxes!December 12th, 2017

Look for new curly kale, lettuce, potatoes, and more in shares this week.   Happiest of sunny winter days are here!  Now is perfect high tunnel weather for great greens and lettuces.....cold

CSA Pickup TODAY Thursday Cdale and Friday Marion & Thanks for Returning Boxes!December 7th, 2017

Members will enjoy more fresh brussell sprouts on the vine as well as collard greens, potatoes, white turnips and more......all very nutritious and wonderful as the weather turns chilly.  The gre

CSA Reminder for Thursday Nov 28th and Friday Nov 29th Regular times....November 29th, 2017

Thanksgiving is always a good break from normal and thanks to members for adjusting your schedules last week.  I had many nice comments about the Brussel sprouts.....something new for members, so

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