Fear Not Swiss Chard

Farmers and gardeners have Swiss chard growing out their ears and elbows now, says Andy Varela of Maitland Mountain Farm in Salem.

It's a prolific plant with an earthy flavor, says Andy, who has a tent at the

This past Sunday, Andy fielded questions from shoppers who wanted to know what to do with the green leafy vegetable.

Andy, who is also a chef  at Duckworth's Bistrot in East Gloucester, says chard's earthy, mineral-rich taste scares some people.

"People do not know what to do with it," he said. "They are afraid of it."

What you do, he said, is balance the chard's earthiness with fat.

What he does at the restaurant is saute Swiss chard in olive oil and garlic and tops it with toasted sunflower seeds. The restaurant serves it as a side dish.

You can also chop it raw and top it with something nice and fatty.

At home he'll top chard with crispy bacon.

Either way, with the olive oil, garlic and sunflower, or chopped and topped with crispy bacon, balance is the key.

Earth plus fat equal good eats. 

Buy Swiss chard and other vegetables, fish, meat, baked goods and crafts at the Swampscott Farmers Market. It's open Sunday from 10-1 at at 200 Essex Street.