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From Wellspring Gardens this Week - March 24, 2022 Spring Edition

From the Garden this Week… Kale, Swiss Chard, Mixed Greens, Baby Carrots, Peas, Romanesco or Broccoli or Purple Sprouting Broccoli, Spring Onions, Beet Greens, Celery, Grapefruit, Lemons, & Oranges

Coming Soon… Bok Choy, Butter Lettuce

Using your Produce… by Julie Moreno

Our onions are starting to bolt in the warm weather. This week we are sending a few out to each of you. You might need to remove the inner core of the onion if it is tough and woody. Cut the onion in half lengthwise and it should come out easily. Except for the core, you can use all the parts of the onion, both white and green. I included one of my favorite Swiss chard recipes this week. Just to warn you, the red stems will turn the pasta pink, which makes for a beautiful spring dish. If you want, you can use the spring onions instead of a regular onion for this dish. I would estimate that ½ of a regular onion would be equivalent to 2/3 cup of diced.

Swiss Chard and Pasta

½ pound linguini or spaghetti pasta

2 tablespoons butter

½ onion, thinly sliced

1 bunch Swiss chard leaves and

stems, cut into thin strips

½ teaspoon salt

2 tablespoons white wine or water

¼ cup shredded parmesan cheese

Fresh ground pepper

In a large pot, bring about 8 cups water to a boil. Add 1 tablespoon salt to the boiling water and then add the pasta. While the pasta is cooking, in a large sauté pan, heat the butter, onion, and Swiss chard stem slices. Cook for about 2-3 minutes and add the Swiss chard and ½ teaspoon salt. Toss the chard and onion together and add 2 tablespoons of white wine or water. Place a lid on the pan and allow the chard to steam for 1-2 more minutes. Remove the lid and turn off the heat. When the pasta is done, drain the water and add the pasta to the chard. Toss together with half of the parmesan cheese and then portion out into serving bowls, topping with the remaining cheese and fresh ground pepper.