We pulled all the Swiss Chard out of our garden this morning
to give the tomato plants more room to grow.
This evening it became a Swiss Chard & Ricotta Tart.
Topped with micro herbs & the pickled stems.
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We make weekly runs to the local farms, and as the seasons progress, we will share with you what is in season and how we use it in our kitchen as well as what we are drinking with it. Visit our web site for more info on Swoon Kitchenbar http://www.swoonkitchenbar.com
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