On a Monday afternoon at 4 o'clock, a group ranging from toddlers to senior citizens met in the Green Gulch Farm Zen Center parking lot. Members of the group started donning hats and sunscreen and pulling on gardening gloves. This was the Marin Organic's "Glean Team" and they were getting ready to pick the Swiss chard, broccoli, spinach and kale left after harvest in the fields of this small farm and spiritual center.

Marin Organic is a non-profit association of farms, ranches, creameries and other businesses committed to sustainability in Marin County. Each week, for their Organic School Lunch and Gleaning Program, they deliver a combination of purchased and gleaned foods from Marin Organic members to participating schools throughout the county. Each school's purchase is supplemented with donated gleaned foods, which offsets their costs, enabling all schools to choose local and organic while staying within their budgets. They now supply more than half of the public and private schools in Marin.

Gleaned products might include mislabeled yogurt, cuts of meat that aren't standard, and organic fruit and vegetables left behind in the fields. Anyone who has sampled cheese from Cowgirl Creamery or heirloom tomatoes from Chileno Valley Ranch, knows that these are indeed lucky school kids.

That Monday afternoon, Anna Baldwin 12, and Izzy Barrengos 11, from Mill Valley were out gleaning with their mothers.

"It's really fun, it's like a treasure hunt or hide-and-seek with the broccoli," Izzy said.

"It might even end up in our school lunches," Anna added.

According to Helge Hellberg, executive director Marin Organic, "This program teaches us about finding solutions and seeking connections. Organic is about interconnectedness, literally."

So many people want to help glean that Marin Organic started "Gleaning Mondays." You can sign up for their newsletter to find that week's gleaning location. This is a great way to get outside, learn a little about growing vegetables and come to know beautiful places in Marin.

Growing Swiss Chard

Swiss Chard can be a bumper crop in the bay area. Plant seeds right after the last frost or in very early spring. Leafy greens like to be a little crowded, so plant the seeds about 2-4 inches apart and as they grow in, thin them to about 10 inches apart. (Toss the young, tender greens in salads). You can plant again in summer for a fall crop and grow them through the winter in mild climates. To harvest, either cut the whole plant, or if you're gardening in a small space or just using a few leaves, pluck off the outer ones and let the center leaves continue to grow. Use organic compost to fertilize.

Tip

Baker Creek Heirloom Seeds, has set up shop in downtown Petaluma in the old Sonoma County National Bank Building. You can get Rainbow Chard seeds (also known as Five Color Silverbeet) from their store located at 199 Petaluma Blvd. North or you can find the seeds online .

Recipe

Rainbow Chard with Pumpkin Seeds by Annie Somerville, Executive Chef at Greens Restaurant. (From the newly re-issued cookbook Everyday Greens)

Serves 4
1 bunch chard (rainbow is recommended, but you can use red or green if it's not available)
1 ½ tablespoons extra-virgin olive oil
1 teaspoon minced garlic
Salt and pepper
1 teaspoon fresh lemon juice
1 to 2 tablespoons toasted pumpkin seeds

Wash the chard and drain. Tear the chard leaves away from the stems, keeping the stems and leaves separate. Bundle the leaves and cut them into wide strips. Trim the stems, remove the strings, and slice on the diagonal about ¼ inch thick. You should have about 8 cups of leaves and 1 heaping cup of stems.

Heat the oil in a large sauté pan; add the stems, garlic, and a pinch of salt and pepper. Cook over medium heat for 2-3 minutes, until the stems begin to soften, adding a little water to keep them from sticking to the pan. Turn the heat to medium-high, add the chard leaves, 2 pinches of salt, and a pinch of pepper. Cook until tender, 3-4 minutes, using a pair of metal tongs to toss the greens. Just before serving, add the lemon juice, toss in the pumpkin seeds and season to taste with salt and pepper.

Variation: We like the crunch of toasted pumpkin seeds, but you can use pine nuts, almonds, walnuts, or a pinch of red pepper flakes instead. A splash of sherry vinegar is another great way to finish the greens. Add just before serving to keep the greens from discoloring.
Tip: To turn this into a satisfying supper, skip the pumpkin seeds and pile the greens and stems on top of creamy polenta with grilled Portobello mushrooms and a sprinkling of Parmesan cheese.

Calendar Buzz

The Organic Movement has found an articulate spokesperson in Helge Hellberg. In a recent conversation he broke down why organic and local makes more economic sense: "You're already paying farm subsidies for processed foods with corn syrup and soy products, so it's really not cheaper. As well, your taxes will also be paying to clean up the rivers and land after the chemicals damage them. If consumers spend 40 cents more for a bunch of local carrots, this goes around eight more times before leaving the county. That 40 cents is buying environmental health, community health, and family health. It's a bargain because you're buying a world of benefits with it."

Listen to his radio program Organic Conversation on Saturdays at 10 am PST.

For More Information Go To: Helge Hellberg.com