Farmers Market Report: Texas Worm Ranch's Swiss Chard

Categories: Cook This

Texas Worm Ranch Swiss Chard.jpg
Swiss chard from the Texas Worm Ranch
I hope you didn't miss the farmers markets this weekend. While this year's season is still in its infancy, plenty of beautiful vegetables are sprouting at nearby farms. Greens are king right now, and this Swiss chard is a great example of garden fresh produce that beats anything you can find at the store.

See also:
- Farmers Market Report: Greens Are Springing in Coppell

The Texas Worm Ranch is a regular participant at the White Rock Local Market, and while they're mostly known for their "tea," a potent brew made from worm castings for fertilization and pest control, they're also doing a little gardening themselves. These greens were offered for $3 a bundle, but I was offered two bundles for five -- a more than fair price.

Swiss Chard Sofrito.jpg
A sofrito of Swiss chard stems smell delicious, and looks festive, too.
With greens this beautiful, I scoured the Internet looking for a new recipe that would help maximize every bit of the plant, stems and all, and Joe Yonan at the Washington Post has the perfect technique. Mincing the stems and sauteing them in olive oil with garlic, onions and a small handful of almonds I mashed up in a molcajete, produces a hearty flavor base to cook the tender leaves of young Swiss chard. The colorful stems produce a sofrito that look like confetti, and seasoned with a little sherry vinegar, the whole dish really sings.

To keep things super local I served the greens on toasted sourdough from Empire Bakery, topped the open faced sandwich with a perfect poached egg from Juha Ranch and garnished it all with a little parsley from the Live Oak Public Garden. It doesn't get much more local than this -- and I can't see it getting much more delicious either.

Swiss Chard on Toast.jpg
A poached egg brings everything together.

Location Info


White Rock Local Market

702 N. Buckner Blvd., Dallas, TX

Category: General

Sponsor Content

My Voice Nation Help

Scott, It makes me incredibly happy that you put the Chard to such a delicious use.   I picked our greens at 5:30 that morning and they are grown less than 10 minutes from either WRLM location, so they should have been fresh!  We are expanding our gardens after a recent move, and plan to have lots of local, organically grown food for our friends at White Rock Local Market as the season progresses.  I know all the farmers and artisans  work hard to bring you the best, and have a great deal of pride in creating good products and improving the local economy.  Thanks to everybody that is supporting local vendors and sustainable food.  Bon Appetit!  Heather Rinaldi, Texas Worm Ranch


I pretty much have all the same things from the market, except I have kale, not chard.

Myrna.Minkoff-Katz topcommenter

I tried Swiss Chard after seeing Mary Ann Esposito cook it on her show back East.  She made a Pizza Rustica including the delicious leaf.  But sautéed simply with EVOO, pepperoncino and garlic is divine.

Now Trending

From the Vault