Harvest for June 30th...

green beans

lettuce

Swiss chard

radishes

green onions

mint

rosemary & thyme

Swiss Chard (photo) also known as spinach beet, and is the same species as the beetroot. We grow several varieties, ruby red, silverado, and golden. Swiss chard is a delicious leafy vegetable with an edible stem. Chard can be eaten raw which has a pungent slightly salty taste and when cooked, the flavor becomes more than that of cooked spinach. 

Sauteed Swiss Chard with Parmesan Cheese:

2 tablespoons butter

2 tablespoons olive oil

1 tablespoon finely sliced garlic scapes (or minced garlic) 

1/2 cup green onion chopped

1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately

1/2 cup dry white wine

1 tablespoon fresh lemon juice, or to taste

2 tablespoons freshly grated Parmesan cheese

salt to taste (optional)

Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic scapes and green onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted - (doesn't take long). Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.

Hot summer night drink!!!! Oh yeah!
Mint Julep: (contains alcohol)
8 to 10 mint leaves
1 sprig of mint for garnish
1 tablespoon of sugar, more or less to taste
1 1/2 ounce clean fresh Kentucky spring water
3 ounces premium Bourbon
Crushed ice
*Optional: Replace the water with seltzer to make it more lively.

1.Put the leaves in a 12 ounce cocktail glass and pour the sugar on top.

2.Rinse the mint leaves but don't dry them. The moisture from the rinse is helpful in making the drink.

3.Muddle them together with a muddler or the handle of a wooden spoon. When the leaves and wet sugar begin to turn to a mushy paste, add the water and the bourbon, and stir with a fork until the sugar dissolves.

4.Top with crushed ice, garnish with the sprig of mint, get your bets down, and serve.

Turkey Salad:

8 oz cooked shredded or diced turkey

1/2 cup chopped chard stems (like celery) 

1/2 cup finely chopped green onions

1/4 cup chopped onion

3/4 cup diced carrots

2 tbs chopped rosemary

3 tsp chopped thyme

6 lettuce leaves red or green

Dressing:

1/2 - 3/4 cup mayonnaise or yogurt (may need more if it doesn't stick together).

2 tablespoons Dijon mustard

1 tbs lemon juice

salt & pepper to taste

In large bowl, stir together all salad ingredients except lettuce leaves.
1. Mix all dressing ingredients together and stir into the salad.
2. Lay lettuce leaves out flat and fill the center of each lettuce leaf with the salad, then wrap the leaf around the salad. Hold together by inserting a tooth pick.