Chard can be used in any recipe calling for mild, tender greens such as spinach or beet greens.



Swiss Chard Fritters

This recipe was provided by Chef Joh Kokubo of Kitchen on Common restaurant. He made these fritters for our 2012 Breakfast on the Farm event and they were a big hit! Recipe serves 8-10

Fritter Batter Ingredients

  • Half cup All Purpose Flour
  • Half cup Cornmeal, finely ground
  • Half tsp Baking Powder
  • 2 Eggs, beaten
  • Quarter cup Milk
  • 1 tsp Butter, melted
  • Salt & Pepper

Garden Ingredients

  • 1 bunch Swiss Chard
  • Chopped Fresh Herbs, your choice - parsley, thyme, scallions, etc.


In a bowl, whisk together the flour, cornmeal and baking powder. Add the eggs, milk and melted butter all at once and whisk to combine. The batter should be about the consistency of a loose pancake batter. Wash and dry the Swiss chard, remove the ribs, and cut into quarter inch ribbons. Using a spatula, fold the Swiss chard and fresh herbs into the batter until well coated. Cook the fritters in a pre-heated saute pan over medium to medium-high heat until lightly browned on one side, then flip and brown the other side. The fritter can be cooked in individual portions using spoon-sized amounts or in a larger pancake size and then cut into wedges to serve. Note: Smaller sized cooked whole grains like quinoa and kaniwa make a very nice addition to the fritter batter. I have not tried flax seed or cooked amaranth, teff, or millet but if you are feeling adventurous I think they would work equally as well!

Curried Greens

This recipe was provided by shareholder Martha Creedon and her notes are included in brackets. She says she found it on the web at Serves 6


  • 1 pound spinach, kale, collards or beet greens (or mixture of all)
  • 2 cloves garlic, pressed or minced [I used 3 full scapes, could probably have used some more]
  • 2-3 tablespoons curry powder
  • 1 cup finely chopped tomatoes (fresh or canned)
  • 1 tablespoon tomato paste
  • 1 tablespoon dark-brown sugar
  • 1 tablespoon expeller-pressed canola oil
  • 1 cup onion, finely diced [I used a few scallions and an onion]
  • 3/4 pound brown potatoes, peeled and cubed [I used the red potatoes from my share, very mild]
  • 1/4 cup chopped fresh cilantro [optional but recommended!]


  1. Wash and drain greens, removing any coarse stems and midribs. Cut into half-inch strips.
  2. In a small bowl, mix together the garlic, curry powder, tomatoes, tomato paste and sugar.
  3. Heat the canola oil in a skillet and sauté onion over medium-high heat until it begins to brown. Add the spice-and-tomato mixture, mix well, and cook for a few minutes.
  4. Add the potatoes and 2 cups water.
  5. Mix well, bring to a boil, reduce heat, cover, and cook for 10 minutes.
  6. Add greens and cook for 10 minutes more, or until potatoes are done.
  7. Correct seasoning to taste. Garnish with the chopped fresh cilantro if desired.

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