The fresh chard at the farmers market is absolutely seductive. The rainbow of colors that peek out from the abundant foliage of green never fails to have a hypnotizing effect on me– I walk right up to them. I stop to admire the colors and the vibrancy at each farmer’s stall who sells them–even if I have already bough a bundle and am carrying it around. I’m hooked! And this spring season, it is has been love at first sight.

Chard has a distinct taste. To me, it tastes “green.” It has a grassy tang to it, a hint of bitterness, and it’s flavor hits you in the back of your throat and up near your nose. I have to be in the mood for the taste of chard–but I have been lately because of it’s seasonal abundance out here in the Pacific Northwest and, because it is just so beautiful.

During my musings flipping through The Complete Tassajara Cookbook, I’ve come to know and love the Chard with Lemon and Raisin salad. This salad hits all of the flavor points on our tongues: salty, sweet, bitter, pungent, astringent, and sour. That is a great indicator for a good tasting meal–at least it is for me! Why? Because I feel satiated and satisfied in my mouth, my stomach, and in my being. My being sometimes has a mind of its own–especially when soft ginger cookies are around the house, or Kouign Amann for that matter–and I just have to nibble. My will power, when it comes to my favorite treats, is not the best! Ah to be human…

Cheers!

Chard with Lemon and Raisins, recipe adapted from The Complete Tassajara Cookbook “A chard dish eloquent with the five flavors: salt, the sweet ripeness of raisins, the sunny vibrancy (tart) of lemon, the pungent of pepper (or ginger or green chili in the variation), the bitter of the roasted pine nuts. You could also understand this as the grassy leaf flavor of chard brightened with the flowery fruit of lemon and raisin, deepened with the earthiness of the nuts. Once you get the concept, many variations present themselves.” Serves 4-6 people

1 bunch chard 1/8 lemon 1 small leek or one medium yellow onion or one large shallot, diced 1/4 cup pine nuts 1 tablespoon olive oil 1/3 cup raisins salt pepper

Wash the chard and cut the stems crosswise into narrow pieces. Cut the leaves in half, then crosswise into 1-inch pieces. Cut off the ends of the wedge of lemon, and then cut crosswise as thinly as you can, peel and all (so delicious!). Slice the white part of the leek and as much of the green as you would like to use, and wash the slices to remove any dirt beneath the surface.

Toast the pine nuts (I used sunflower, pumpkin, and sesame seeds in mine) in the oven (350 degrees F for about 10-15 mins) or on top of the stove until browned.

Saute the leeks slices (or onion or shallot) in the olive oil for 2-3 minutes. Reduce the heat, and add the chard, lemon, and raisins along with a sprinkling of salt and pepper. Cover and cook until tender. Garnish with the roasted pine nuts.

Variations -Season with grated ginger or minced green chilies, along with the salt and pepper. -Use other dried fruit, especially dried apricots. -Use other roasted nuts or seeds, especially roasted, chopped almonds or pumpkin seeds.