NOVEMBER: Magdalena Acelgas, Chard

Arizona Local Food Feature

Farm: You might notice these or another chard varietal at your local farmer's market and you can also buy seeds here.

Nutrition Components: Vitamin A, K & C and Minerals Magnesium, Potassium, & Manganese

Recipe: Crunchy Chard Chips

1 bunch acelgas or chard, stems removed

1 TBS olive oil

½  tsp sea salt

Optional: nutritional yeast, or your choice seasonings and herbs from the garden!

Directions: Preheat oven to 300°F. Tear chard leaves into chip-sized pieces and toss with oil and seasoning. Then, spread on a baking sheet and bake for 10–15 minutes, flipping halfway through, until crisp.

Let cool slightly and enjoy immediately!

Flavor Profile: salty, bitter

Classroom Activity Suggestion: Alcegas or chard is part of the Amaranthaceae family which includes beets and spinach. Different parts of the plant were grown specifically for size, flavor, and growing conditions. Make observations and research this plant family while growing, tasting, or cooking this month. You can also reserve the stems of this plant for pickling!