Broccoli: Bryson Farm, Labelle, Florida
Strawberries: Wish Farm, Plant City, Florida
Green Leaf Lettuce: Lady Moon, Punta Gorda, FL
Rainbow Chard: Lady Moon, Punta Gorda, FL
Dandelion Greens: Lady Moon, Punta Gorda, FL
Green Peppers: Lady Moon, Punta Gorda, FL
And here was the recipe from this week's newsletter, Recipe adapted from Food and Wine
Swiss Chard, Potato, Chick Pea Stew1 pound Swiss chard, tough stems removed, leaves washed well and chopped
3 tablespoons olive oil
1 1/2 pounds baking potatoes (about 3), peeled and sliced 3/4-inch thick
1 onion, chopped
2 cloves garlic, minced
1 teaspoon paprika
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1 teaspoon salt
2 cups drained and rinsed canned chickpeas (one 19-ounce can)
3 cups canned low-sodium chicken broth or homemade stock
1 cup water
2 hard-cooked eggs, cut into wedges
Bring a medium pot of salted water to a boil. Add the chard and cook for 3 minutes. Drain thoroughly and set aside.
In a Dutch oven, heat the oil over moderate heat. Add the potatoes and onion and sauté, stirring frequently, until the potatoes start to brown, about 5 minutes. Add the garlic, paprika, turmeric, cayenne, and salt and cook, stirring, until fragrant, about 1 minute.
Add the cooked chard, chickpeas, broth, and water. Bring to a simmer and cook until the potatoes are tender, about 15 minutes. Serve the stew garnished with the hard-cooked eggs.