Day 80–First Day of Spring and Eggs Nested in Sauteed Chard

Swiss chard (Beta vulgaris) with variously col...

The first day of spring is typically celebrated with great exuberance in my house. Tom hates winter. Hates. It. He usually has a big, dramatic countdown to the first day of spring–this countdown begins shortly after we open Christmas presents. So, you understand my surprise when not only did we NOT have a countdown this year, but we were well on our way to work when he said, “Oh yeah, it’s the first day of spring!” We did a  little happy dance in the car (good that Ellie was already at school, so we were spared the eye rolling), but that was it for our celebration. The truth is, we have had spring here in NC since January. We’re not complaining, mind you, but it is a bit anticlimactic to celebrate something that arrived two months ago.

One of my favorite spring foods is swiss chard, especially the rainbow variety. Due to our hot summers, chard is usually out of the way by June, so we have to enjoy it quickly. Chard has a fresh, sweet taste that is something like a really amped up spinach. And we are absolutely ready for something other than collards and kale.

So tonight, in celebration of spring, we will have a dish that uses two fresh springtime foods–swiss chard and fresh farm eggs. This dish was shared by a friend and it looks to be healthy, fresh and easy to make. Thanks to Ben’s Produce for the organic rainbow chard and Water Oaks Farm for the fresh eggs!

This recipe is from Simply Recipes and since the recipe is not mine, I’m directing you to the original source. If I can get my food porn skills in gear, I will post photos, but the photos on the recipe site are pretty amazing, so they speak for themselves.

Happy first day of spring! Or 80th day of spring, whichever the case may be. Celebrate with something fresh and delicious today!

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3 Comments

  1. I agree: anticlimatic. But pretty outside just the same 🙂

    Reply
  2. Glad to know that it is the first day of spring. Oh I can’t wait for the variety at the farmer’s market.

    Reply

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