Welcome to the start of the 2013 Fair Share Farm CSA Season. We welcome a host of new and “seasoned” members and look forward to a tasty year. We will try not to complain about the weather this Spring and will only say that the status of the harvest is a function of it. And while we had hoped that the crops would be farther along by now, they are nonetheless ready for harvest.

One vegetable the high tunnel is well matched for is spinach, as it will grow well February through April. So we are happy to be able to have fresh spinach for you. We will be working to learn more and more about the idiosyncracies of growing this lucious green. Good fresh or cooked, these leaves are quite savory and full-bodied.

Their relative, chard, is the recipe for the week. We had to pick the plants two weeks ago as they were shading out everything around them. A regular meal for us became Chicken and Chard Cacciatore. The chard is also good simply as a tomato sauce ingredient, helping to fill the pot with the greens we all need. Tomatoes and peppers frozen from the previous summer are always a good addition and a perfect use for them.

Chicken and Chard Cacciatore over Spinach

1 whole chicken, cut into parts
1 qt tomato sauce
One bunch chard
2 cups or one can peeled tomatoes
2 cups chopped sweet or green peppers
One onion/green garlic bunch or 2 medium onions
Salt and pepper to taste

To easily cut the stem from chard fold the leaf, lay it on its side, and trim off the stem

Cut white parts of onion/garlic into 1/2 inch rounds
Cut stems from chard and chop into large dice
Fry the chicken parts until browned (10 to 15 minutes), remove from pan and keep warm
Add 1 tsp olive oil to pan and saute onions, garlic and chard stems
Return chicken to the pan
Add peppers, tomatoes, tomato sauce and chopped chard leaves
Stir so sauce coats everything in the pot and cover
Bring to boil, reduce heat to simmer covered for 30-40 minutes or until chicken is tender
Serve over chopped fresh spinach, pasta, rice, or by itself