Rainbow Chard Salad

In May, I feel in transition mode, not wanting heavy, cooked wintry dishes, but not ready yet for summer corn or salads made from ripe tomatoes.  This easy salad, which can be a meal, suits my fancy in spring.

Did you know that chard actually came from the Mediterranean and Asia Minor?  That while it cooks and looks a little like spinach, it’s actually related to beets?  Indeed, in Israel, the greens are called “beet leaves”.  And, if you eat mesclun, a mix of baby greens, you’ve been eating chard raw already.

Three Crops Where Pesticides Hit Hardest

We all want to eat, and live, organically.  But we don’t not always.  Even the best of us cuts corners every once in a while.

Bearing this in mind, various scientist and activist groups have taken to publishing top-10 lists, ranking the worst foods for pesticide residues.  The higher the levels of pesticide residues on a food, the more important for us to eat it organic, or not at all.  So we’re warned off of conventionally grown strawberries and raspberries, peaches, spinach, carrots, grapes (and raisins), winter squash (especially in baby food), and more.  Not only are government regulations often inadequate to limit pesticide residues; often, when these foods are tested, residues are found to exceed even the lax government guidelines.  It’s shocking how often this is allowed to happen.  (And I wonder once again why the vitamin industry alone gets labeled as “unregulated.”)