If you haven't dropped by the farmers' market, located in Smithville behind Ace Hardware, this is a great weekend to come on down. We have the season's earliest fresh produce including lettuce, kale, chard, spring onions, watercress, and herbs. The early birds get the eggs and fried pies; they go quick. There are all kinds of baked goods, canned goods, vegetable and herb plants, and the best barbecue, hot wings, and smoked meats in town.
One of the leafy greens in season right now is Swiss chard, which looks almost identical to beet greens; it's in the same family as beets. Chard leaves are rich in antioxidants with powerful anti-inflammatory benefits. One cup of cooked chard will supply you with more than your recommended daily allowance of vitamins K and A and many other vitamins and minerals including calcium, potassium, magnesium, manganese, iron, fiber, and protein.
It's not too late to throw some chard seeds in the ground. Like beets, chard seeds are actually little fruits that contain several seeds. Once the seedlings come up, thin to a few inches between plants. You can harvest a few leaves from each plant a couple times a week, so one planting is all you need. At some point in the summer, your chard might succumb to bugs, but if you leave it in the ground, it will bounce back once the cooler fall weather comes in. Ours produced all winter with very little protection.
I love to throw chopped chard in my spaghetti sauce or use it raw in salads. Another easy way to prepare chard is to finely chop the leaves and toss with your favorite vinaigrette dressing. Massage the dressed leaves and marinate for about half an hour. The combination of massaging and vinegar starts to break down the fiber, which makes it tender.