Stayed tuned, we will be adding some recipes to the blog because we have so many veggies not everyone knows how to prepare them.  We are hoping that this will help all of you....

Just a quick note, one of the tuesday market customers inquired about freezing the rainbow swiss chard...very simple, remove the veins, chop up, cook and blanch, pat dry with a towel and freeze, now you have swiss chard anytime you want.

For those of you that don't know what it means to blanch its quite simple,  just cook (most likely boil/steam) drain, and then shock the veggies by putting them immediately into a bowl of ice water, this will keep the color and stop the veggies from cooking further, then save for later, either that day or freeze them for use at a later date.

good luck!!!

Hope to see you at the market on Saturday at Clark Park (43rd n Baltimore Ave) or on Tuesday, right down the street from our farm at the corner of Port Royal and Ridge Ave in the U-Haul parking lot.  If you are traveling via SEPTA you can get to Clark Park using the #34 or 13 trolley, and the #9 bus also picks up/drops off right at our stand on Tuesdays.