Ingredients:
1 large or 2 medium summer squash\/zucchini
1 large onion
1\/2 bunch Swiss chard
3 green garlic
1-1\/2 tbsp dried or 2 tbsp fresh oregano
2 tsp salt
4 tbsp olive oil
1\/2 cup grated cheese<\/p>\n
1 lb pasta<\/p>\n
<\/p>\n
![](\"http:\/\/2.bp.blogspot.com\/-lGRMaNqEweU\/T9fd1u4jlYI\/AAAAAAAABUA\/scsCdzimTJo\/s1600\/chard+061212.jpg\")
<\/a><\/div>\nMethod:
Start the pasta first so that it is ready when the veggies are done. We used a penne pasta, a type of macaroni.<\/p>\n
Cut the stem out of the chard and chop into small dice. Cut leaves into thin pieces. Cut squash lengthwise, and scoop out the seeds in the cavity with a spoon and discard. Cut zucchini into chunks. Trim the top and bottom off the garlic and chop the white part.<\/p>\n
Put 2 tbsp olive oil in a large frying pan and cook the chard stems, onion and green garlic until the onions become soft. Add the zucchini and salt, and cook for 3 more minutes. Add the chard and cook for 5 to 10 minutes, or until the chard is tender. <\/p>\n
Mix the pasta, cheese and vegetables in the pasta pot while adding 2 tbsp olive oil. Garnish with parsley.<\/p>\n
Parker Farms Tour<\/strong> A hearty pot luck started the afternoon, and then a tour of the chickens, sheep, hogs and cattle. Their operation is top-notch, and we feel fortunate to have farmers like them providing us with our meat and eggs. <\/p>\n
Rebecca and I enjoyed a drive in the country and a visit to a farm last Saturday. It was windy and warm at Parker Farms, and you felt like you were on the edge of the prairie. Tom, Paula and the 4 Parker girls were wonderful hosts.<\/p>\n