Use Rainbow Chard Stems to make Salsa

What to make with Chard Stems - Fisher Hill Farm

It’s a common question. Rainbow Chard is a popular farmers market item but tossing those stems seems like a waste. People often ask what we do with them.

There’s a few things you can do. You can sautee them in a pan separate from the leaf and then add it together, or make a separate dish with them altogether with a little garlic. You can add them into a hash or into a quiche. But one of the most fun things to do is make salsa.

Chard salsa is super easy to make, is very sweet, can easily be made spicy, and goes really great with our eggs and chicken. You more than likely have everything you need in your kitchen to make it already, but we have a version straight from the farmers market that will kick your afternoon snack into high gear.

WHAT YOU’LL NEED:

One market bunch of Rainbow Chard stems (leaves removed)

3 or 4 Scapes

1 Spring onion

1 fresh lemon

Salt and pepper

(hot pepper optional)

WHAT YOU’LL DO:

Fine chop the Chard, Onion, and Scapes. Squeeze the fresh lemon over it. Add the salt and pepper (add a hot pepper to your liking or hot sauce). Mix well. Cover. Put it in the fridge for at least 2 hours. That’s it.

The lemon juice will break down the chard stem just enough to make it easier to eat. This might be done just as well with a lime. But lemon goes well with the flavor the chard stem gives and also helps keep everything from getting brown.

Here’s a super quick video that shows the process:

It’s so simple! Just make sure to cut everything pretty small so it has more surface area to react with the lemon and is easy to chew.

We have used this for a quick dip, to top our tacos, or to throw over some eggs. It tastes even better after a day in the fridge but isn’t necessary.

If you’ve been throwing your chard stems away, this is a quick way to make something new with what you didn’t use before. We want you to come away from the market with as much food to stock up your house as possible.

If you decide to try this recipe, we’d love to hear from you. If you know of another way to use chard stems or any of our other products, we’d love to hear from you! We’ve learned more from our customers over the years than we could ever learn in a lifetime on how our products are best used.

We don’t like to see waste! Compost what you don’t use or check out ways to use every last drop of what the earth gives us. If we share these recipes and ideas we can reduce waste and get some really cool recipes and ideas out there.

Thanks everyone. We can’t wait to see you at the next market.

Recipe: Corn Salsa

Roma Tomatoes and Jalapenos - Fisher Hill Farm

There is nothing like fresh vegetables right out of the field to kick up any meal. They can also BE the meal. But this little dish is easy enough to make and can be side dish, a nacho topper, a salsa, or a salad. 

It’s super easy to make and doesn’t take very long to prep. If it can sit in the refrigerator for a few hours before you serve it cold that would be best. But you could also heat it up to help meld the flavors and use it as a side dish with chicken or pork. It would be great on tacos too!

Roma Tomatoes and Jalapenos - Fisher Hill Farm
Roma Tomatoes and Jalapenos – Fisher Hill Farm

Whenever we make this dish we use the rule of three: For every ear of corn you will want to use 1 tomato, 1 jalapeno, and 1 clove of garlic. This will render this dish quite spicy and if that’s not your thing you can easily replace the jalapeno with a less spicy pepper like a banana pepper or a bell pepper.

Start by cutting the kernels off the ear and place them in a bowl. We just rough chop the rest of the ingredients and put them in the same bowl and then toss with salt and pepper to taste. That’s it. But when these ingredients are fresh you don’t need to do much with it to make it taste great.

Tomatoes and Tomato Sauce

Tomatoes, admittedly, is not a subject we should be writing about.  We are not a tomato-loving household and, as much as we regret it every year, have never prepared our own sauce for preserving.
But, we know that there are plenty of you out there who love to can, love to experiment with new dishes or love to create those time-honored family recipes each season.


We would love to hear what your recipes are for preserving and canning tomatoes!

Send us a message on Facebook, Instagram, or leave it right here in the comments of our site. We think if more people like us had more recipes we would be more inclined to try some of them.

If you freeze them or can them just let us know your fall process for tomatoes and we’ll share them with the whole group. Sauce, salsa, purees and whatever else we’re forgetting!

Being that we’re at the acme of tomato season if you are in need of any large quantities of these versatile red fruits to let us know and we’ll arrange farm or market pickup logistics! We have tons of them and they have been sweet and delicious (so we hear….)

Happy stewing, saucing and salsa-ing!

What to expect this coming weekend

Tomatoes

Cantaloupes

Sweet Corn
Winter Squash (acorn, butternut, delicata, honeynut, spaghetti)

Beans

Fennel

New Potatoes

Onions

Beets

Kale

Chard

Radishes

Lettuce

Cucumbers

Zucchini and summer squash

Garlic and garlic scapes

Shallots

Eggplant

Peppers

Carrots

Cabbage

Watermelon

Eggs and fresh chicken too!

Look for more information about Thanksgiving Turkey!

They are growing fast and we can’t wait until they are ready. We will release more information as it comes along and will have a way this year to be able to pre-order and pre pay right on our website!

Looking forward to seeing all of you at the markets soon!