Friday's Drawers - Yellow and Green and Rainbow Too

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

Potatoes: ENTERPRISE

Apples

And here was the recipe from this week's newsletter, Recipe adapted from Food and Wine

Swiss Chard, Potato, Chick Pea Stew

1 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.