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Rainbow Chard Garlic Toasts

 This is Utah Eat Local Week, a statewide grassroots challenge to eat as locally as possible. To celebrate our regional harvest and showcase some incredible Utah products, I used as many Utah ingredients in these rainbow chard garlic toasts as I could. No matter where you live, I hope this recipe sparks you to choose local foods when possible.

Rainbow Chard Garlic Toasts

With home gardens and CSAs happily overflowing with produce, I felt comfortable taking the Eat Local Pledge, challenging myself to eat and cook and blog local for one week. Everything I needed for today’s recipe–the artisan whole grain bread, sweet rainbow chard, salt, awesome garlic and a very tasty honey wine vinegar–I found at farmer’s markets and nearby grocery stores.

Rainbow Chard Garlic Toasts

I started at Red Bicycle Breadworks, which, according to Google maps, is one mile from my kitchen. That’s local, but what’s so cool is that Red Bicycle Breadworks sources Utah ingredients for their bread. The flour is organic, milled in Utah.

Rainbow Chard Garlic Toasts

After your first bite, I think you will agree—that the mellow roasted garlic hiding under sautéed chard transforms these toasts into extraordinary. The garlic is from Ranui Gardens, just 21 miles ‘over to’ Hoytsville, as they say in these parts. @garlicfarmer grows mountain weather greens and veggies, as well as over 10 varietals of hardneck garlic. As my CSA, Ranui produce inspires many recipes on this blog, including this one for roasted garlic.

I picked up rainbow chard at the First Frost Farm booth, 2 booths up from Ranui Gardens’ stand at Park City Farmer’s Market. Every First Frost farmer’s pack up their van and drive from Nibley (108 miles) to Park City with their gorgeous greens.

Rainbow Chard Garlic Toasts

If you want to taste the flavor miracle of vinegar splashed into cooked greens, taste your chard before and after spashing the honey vinegar to the skillet. It’s like going from vanilla to chocolate. Slide Ridge Honey Wine Vinegar, is possibly the most amazing vinegar you will ever put to your lips.

Rainbow Chard Garlic Toasts

Quality handcrafted cheese makers continue Utah’s agricultural tradition. I choose Snake Creek Medium Cheddar from Heber Valley Artisan Cheese because it complements garlic and chard meltingly. It’s made 18 miles from here, less as the crow flies. I rode my bike three blocks to the grocery store to buy this cheese.

Red Bicycle Bread and Letty’s Kitchen cook with Real Salt. The sweet tasting salt is mined in Redmond Utah, is unbleached, unheated, and not altered–it’s natural slight pink color with calico brown and grey flecks speak the truth of more than 60 trace minerals.

Rainbow Chard Garlic Toasts

Locavore. A word worth 12 points in Scrabble, is a person who is interested in eating food that is locally produced. I created these rainbow chard garlic toasts to recognize Utah food producers, and to celebrate summer’s harvest. Even if you’re not in Utah, see if you can make these toasted using your own local ingredients.

A few more of my recipes using Utah products:

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  • Letty, you have done it again! Instead of pizza Friday, we’re going to make your chard toasts tonight. It’s kinda the same thing, eh?

    We’ll put this on our social sites today and link here to people can see your recipe. Wonderful stuff!

    –Your friendly Southern California farmers from Cut ‘N Clean Greens Reply · 12 September, 2014

  • Letty

    Hmmm–maybe rainbow chard pizza is next! Reply · 12 September, 2014

  • Love the simplicity of these. First Frost Farm is one of my staples each Wednesday. I picked up the most gorgeous lettuce and radishes this week! Reply · 18 September, 2014

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