Veganic Community Radio

Rhonda Dunlap interviews Stephanie about veganic farming and gardening on KAFM Community Radio, Grand Junction, CO.

Listen or download our discussion here.

Rhonda’s monthly show, Fresh Cafe, explores the benefits of fresh, plant-based foods.  When she isn’t talking about veganism on the radio, she writes and blogs.  Check out Veg Nut.com as well as her raw food “cook”book, Guide to Super Raw Foods.

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Q&A: Does organic produce have a greater risk of E. coli?

Question from Linda Middlesworth in Sacramento, CA:

Someone has told me that organic veggies have a greater risk of ecoli, etc. because they have an easier time entering the plant at the root through fecal manure!!   HELP!!

Answer by Greg Litus

The issue of E. coli, salmonella, listeria or other human killing pathogens is not directly related to organic agriculture or fresh produce.  All those pathogens come from animal sources.  In most cases it comes from industrial animal production that has either contaminated crops through the direct application of manures or composts.  However, it can come from wild animals if food handling procedures are not stringent.  It may also come from poor hygiene practiced by agricultural workers, improper storage or cross contamination from other animal sources.  The listeria contamination that killed 30+ people in Colorado did not come from the cantaloupes.  It apparently came from the fact that the growers delivered overripe melons to a local feedlot.  Waste from that feedlot contaminated the truck and that contamination was carried back to the packing shed at the cantaloupe farm.  Poor cleaning procedures allowed the listeria to spread “onto” other fresh cantaloupes, not “into” them through root uptake.

Plants grown organically do not have a greater propensity than conventionally grown produce to take up bacteria though their roots.  However, because of the use of manure based composts, animals incorporated into the production systems and less focus on GAP (good agricultural practice) standards, animal based pathogens can enter some plants through their roots.  Lettuces root, for example, do allow bacteria in through their roots.  However, for that pathway to become a serious concern the soils would have to be heavily contaminated with those pathogens.  Because many of those pathogens thrive only in oxygen deficient atmospheres, healthy soils do not typically contain high concentrations of them.

That is the short version of pathogens in fresh produce.  At Animal Place our veganic systems are inherently less likely to contain contamination from any animal source.  However, because wild turkeys and other birds frequent the farm, their droppings are always a concern for us.  We ask that anyone who eats fresh produce wash that produce before eating.  In addition we only ship produce that passes a visual inspection for cleanliness.  Further, all our greens, root vegetables and any other vegetable that can be washed is cleaned using potable water in well maintained stainless steel sinks that are sterilized on a regular basis.  I think you will find that many small growers are moving toward a similar system because it maintains the high quality of the produce and establishes a standard of excellence.  Of course, we have shown through the our CSA and produce sales that animals or animal products do not belong in vegetable production.  When all forms of animal agriculture are eliminated I suspect that the pathogens that find their way to produce will be nearly eliminated as well.

Box #22: Blue Pumpkins

Animal Place News

Animal care director Jamie London will be speaking next Wednesday at the sanctuary along with Marin Humane Society captain Cindy Machado on how to recognize animal abuse in farmed animals. To attend, call 530-575-7984. Date is October 23rd from 3-5 pm at our Grass Valley sanctuary.

What’s inside:

Crown Pumpkin – don’t let the pretty color fool you!  This isn’t a front porch pumpkin…it’s more like an eating-pumpkin, to be used in the same way as butternut squash.

Green Tomatoes – try out the Southern fried green tomatoes recipe below or try out some raw recipes.

Radish Medley – French breakfast radishes are new this week, along with plenty of purples, pinks and watermelons.

Mini Cucumbers – the last of the season

“Golden Acres” Green Cabbage

Russian Banana Fingerling Potatoes

Celery

Mixed Beets

Rainbow Chard

Anaheim and Bell Peppers

Cortland Onions

Cilantro

What’s Happening on the Farm

This is our last farm season and our last CSA harvest.  Thank you so much for your support!

Special thank you’s to:

Each and every CSA member, our biggest farm supporters.  Assistant farm manager, Andy Gustafson, for eight months of dedication and great ideas.   Rebecca Wolf, farm intern for five months, always cheerful and energetic no matter how tough the task.  Kim Waits, farm intern, for jumping in with enthusiasm for our final two months.  Tom Maher, second season volunteer and potato digger extraordinaire.  Greg Litus, my husband, whose big, gentle hands can tirelessly fix anything, grow anything, build anything and carry anything.  Gayle Evans, for creating a beautiful flower garden for our beneficial insects and sanctuary visitors.  Michael Johnson, our dear friend, volunteer and farm donor.  Mary Rodgers, for support and promotion at the Sacramento Vegetarian Society.  VegFund, for supporting us through their Merit Award for three seasons.  And Kim Sturla, Animal Place’s director, for making this dream possible at the beautiful sanctuary.

Much love,

Farmer Steph

Vegan Fried Green Tomatoes – by Biscuits & Batches

Ingredients

• 2-3 Green Tomatoes
• 1 C. flour
• 1/3 C. cornmeal
• 1/2 t. paprika
• salt and pepper to taste
• pinch of cayenne pepper
• 1/2 C. non-dairy milk + 1 t. apple cider vinegar
• 1/2 C. partially ground flax seeds
• 1/4 Olive Oil

Instructions

1. Preheat oven to 450 F. Lightly oil a baking sheet with olive oil or non stick spray.
2. Slice tomatoes in 1/2 inch slices and set aside.
3. Mix flour, cornmeal, paprika, salt, pepper and cayenne in a mixing bowl.
4. Pour non-dairy milk and apple cider vinegar in a a bowl and mix together.
5. In a blender or grinder pour in flax seeds and grind (about 5- 10 seconds) until 3/4 of the seeds broken up. Do not grind into a powder! Pour ground flax onto a dinner plate.
6. Take slice of tomato and dip in milk mixture, then in flour mixture, then again in milk mixture (lightly so not to wash off the flour mixture), then in the flax grounds. Place on oiled baking pan. Repeat with each tomato slice. Once all the tomatoes are on baking sheet lightly drizzle olive oil on the tomatoes. Place in oven and cook for 15-20 minutes or until golden brown. Flip tomatoes half way through cooking time.

 

Box #21: Crunchy Celery

Animal Place News

You can now watch education director Marji Beach’s presentation on The Humane Myth, presented at the World Veg Fest in San Francisco.

What’s inside:

Celery – Did you know that celery leaves make a great garnish for just about anything?  Check out the recipe below.

Radish Medley – watermelon, pink beauty, plum and icicle.

Russian Banana Fingerling Potatoes

Butternut Squash

Delicata Squash

Mixed Beets

Rainbow Chard

Mixed Tomatoes

Bell Peppers

Cortland Onions

Summer Squash

Green Cucumbers

Magical Celery Bisque – by Honest Fare

Coop+prep time: 35 mins. Serves 4-6. Freezes great! Vegan. Reserve a little of the raw chopped celery for adding on top of each bowl of soup for some nice and fresh crunch!

YOU NEED:

• Entire large cluster of celery
• Half a white onion
• One clove of garlic
• 1/8 teaspoon cayenne pepper (or some red pepper flakes)
• 3/4 Tablespoon salt
• 1 Tablespoon sugar or agave nectar

• Small pinch black pepper
• 3/4 container silken tofu (or more if you like it creamier)
• 4 Tablespoons olive oil
• 2 cups water

DIRECTIONS

1. Dice celery (including the leaves), garlic and onion. Heat olive oil in a large, deep pan or soup pot and sauté celery, onion, garlic, salt, black pepper until celery begins to break down a bit (about 6-7 minutes). Add water, cover, reduce heat and cook at a simmer until celery is very tender and falling apart (about 15 minutes).
2. Spoon all the celery mixture into the food processor or blender (or use an immersion blender if you have one). Add the cayenne pepper, silken tofu and puree away until nice and smooth. Add a bit more water if it seems too thick.
3. Serve it with some raw diced celery and celery leaves sprinkled on top!

 

Box #20: Mmmm…Butternuts!

Animal Place News

Come hang out with your farmer Steph and Animal Place’s Toni Okamoto, Social Media & Outreach Coordinator at:  drum roll….

Sacramento Vegan Fall Fest, on Oct 19!  This event is co-sponsored by our CSA pick-up host and incredible supporter, Sac Vegetarian Society.  Music, speakers, arts & crafts, educational activities, games, kids’ activities, community groups at the Sacramento Valley Conservancy–managed Camp Pollock, a beautiful 11-acre spread w/a historic 1924 stone lodge, just two miles from Downtown.

What’s inside:

Russian Banana Fingerling Potatoes

Butternut Squash – see recipe below!

Delicata Squash

Red Beets

Rainbow Chard – try out the recipe below, substituting chard in for the kale

Sungold Tomatoes

Rainbow Bell Peppers

Cortland Onions – these are great yellow storage onions

Green Cucumbers

Parsley

Roasted Butternut Squash with Kale and Almond Pecan Parmesan – by Oh She Glows

Yield: 4 servings (as a side)

Ingredients:

• 0.9 kg -1.13 kg (2-2.5 pound) butternut squash
• 2 lg. cloves garlic, minced
• 2-3 tbsp finely chopped fresh parsley
• 1/2 tbsp extra virgin olive oil
• 1/2 tsp fine grain sea salt
• 1 cup de-stemmed and roughly chopped Lacinato kale

Almond Pecan Parmesan “cheese”:

• 1/4 cup almonds
• 1/4 cup pecans
• 1 tbsp nutritional yeast
• 1/8th tsp fine grain sea salt
• 1 tsp extra virgin olive oil

1. Preheat oven to 400F and lightly grease a casserole dish with oil.

2. Peel the squash. Thinly slice off the bottom and top and then slice through the middle lengthwise to make two halves. Remove seeds & guts with a grapefruit spoon or ice cream scoop. Chop two halves into 1-inch chunks and place into casserole dish.

3. Add minced garlic, parsley, oil, and salt into casserole dish and stir until well combined with the squash. Do not add the kale yet.

4. Cover casserole dish with a lid (or tin foil with a few holes poked) and bake at 400F for about 45 minutes.

5. Meanwhile, process the parmesan ingredients together until chunky (or just chop by hand and mix in a bowl). Make sure to leave lots of nut pieces for texture. I used a mini processor and it worked great with minimal clean up.

6. After about 45 mins (or when squash is just fork tender), remove from the oven and reduce heat to 350F. Stir in the chopped kale and sprinkle the parmesan all over the squash. Bake for another 5-8 minutes, until the nuts are lightly toasted. Watch closely so you don’t burn them. Remove & serve!

Box #19: Herbalicious

Animal Place News

What’s inside:

Fresh thyme and rosemary, for all your roast-able veggies this week!

German Butterball or Russet Potatoes

Delicata Squash

Eggplant – just enough to add to a sautee.  That’s it for this season!

Red Pear and Sungold Tomatoes

Mixed Tomatoes

Rainbow Bell Peppers

Yellow and Red Storage Onions

Green Cucumber

Watermelon Radishes

What’s happening on the farm:

We’re a hopin’ and a prayin’ that some of fall crops will mature in time for your last boxes.  We’ve covered the broccoli and cabbage with an agricultural fabric to protect them from the harlequin bugs and aphids, whose populations were very difficult to control for this family of crops this spring.  Yesterday, our trusty volunteer Tom uncovered them to apply our homebrewed microbial tea in an effort to encourage their growth and overall health.  You’ll know how this all works out in late October, when you open up your last box.  We hope that you see broccoli and cabbage!

Nacho Potatoes – by Keepin’ It Kind

Ingredients for the potatoes

• 2 cups golden potatoes, chopped into bite-size pieces
• olive oil spray
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• salt and pepper to taste

for the bean mixture

• 1/4 cup + 2 tablespoons vegetable broth
• 1 tablespoon Bragg Liquid Aminos
• 1 15oz. can black beans, rinsed and drained
• 1 cup corn kernels (I used frozen and thawed)
• 1/2 red bell pepper, chopped
• 3 tablespoons Hatch green chilies
• 1 teaspoon liquid smoke
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ancho chili powder
• 1/2 teaspoon garlic powder
• juice of 1/2 a lime
• 2 tablespoons fresh cilantro, roughly chopped
• salt and pepper to taste

for the nachos

• 1 cup Cadry’s Cauliflower Queso
• 1/2 cup tofu sour cream
• salsa (use your recipe of choice, or store-bought)
• guacamole (use your recipe of choice, or store-bought)
• 2 green onions, thinly sliced
• 1/4 cup black olives, thinly sliced
• 2 tablespoons pickled jalapeños

Instructions

1. Ahead of time, you can prepare your Cauliflower Queso, Tofu Sour Cream and the guacamole and pico de gallo (if you’re not using store-bought). I bought the pico de gallo and for the guacamole, I just mashed an avocado with some lime juice, cilantro, and a tablespoon of the pico de gallo.
2. Preheat the oven to 450. Line a baking sheet with parchment paper. Spread out your potato chunks and lightly spray with olive oil (or drizzle about 1 teaspoon of oil over them). Add spices and salt and pepper to taste. Toss to fully coat each piece. Roast in the oven for 20 minutes, flipping once.
3. If you made your queso ahead of time, reheat about half of the recipe in a small pot over medium-low heat, stirring frequently. If you just made it and it’s still warm, then you can skip this step.
4. While your potatoes are in the oven, cook your beans. In a large pan, combine the vegetable broth, Bragg Liquid Aminos, and garlic. Heat the pan over medium heat and add your black beans. Cook the beans in the liquid until the liquid begins to simmer, about two minutes, before adding the corn, the bell pepper, the chilies, the liquid smoke, and the spices. Turn the heat to low and cook the beans, stirring occasionally, until the liquid has cooked away and the beans are fully cooked (hot, but not mushy). Squeeze in the lime juice, stir in the cilantro and add salt and pepper to taste. Remove from heat.
5. To assemble the nachos, place all of the potatoes on one large plate, or split them up into 3-4 individual servings. Top the potatoes with as much cauliflower queso as you would like. Pour about 1 1/2 cups of the black bean mixture over the cheese. Add the sour cream, pico de gallo, and guacamole on top of the beans. Top with sliced black olives, green onions, and chilies. Serve immediately. Enjoy!

Box #18: Some Like It Hot

Animal Place News

Please help us get the word out about the Thank the Turkeys event this November.  Guests will feed the turkeys, enjoy a tasty vegan meal, meet the animals, and bid on silent auction donations!

Alongside your boxes this week, we’ve left flyers for you to distribute to your friends and communities.  Thank you!

What’s inside:

Red Anaheim Chili Peppers – One dozen!  These are the ripe version of the green chiles from a few boxes ago.  They deliver a medium sweet heat, and roasting improves the flavor.  Check out these instructions from UC Davis to dry and store the peppers for use later, or use the recipe below to make fresh red chili sauce.  Mmmm, it’s fajita time!

Delicata Squash – not sure how to use them?  One yummy, no-frills method is to split them in half, scoop out the seeds, drizzle with olive oil and roast until tender.

Lettuce – You’ll find either a Romaine, Butterhead, Green Leaf or Little Gem head of lettuce.

Purple & Green Beans

German Butterball Potatoes

Mixed Tomatoes

Rainbow Bell Peppers

Summer Squash

Walla Walla (Spanish) Onions

Green Cucumber

Fresh Chili Sauce – by FatFree Vegan Kitchen

12 New Mexico (Hatch) chili peppers (may substitute Anaheim or poblano), 3-6 inches in length
1 large onion, chopped fine
2 cloves garlic, minced
1/2 jalapeno chile, stemmed, seeded and finely diced (add more or less to taste)
1 1/2 cup vegetable broth or “no-chicken” broth
1/4 teaspoon freshly ground black pepper
1/4 teaspoon salt (or to taste)
1 teaspoon lime juice

Wash the chile peppers. Wearing plastic gloves, cut out the stem and cut a slit down the length. Use a spoon (a grapefruit spoon works best) to scrape out the seeds and membranes. Place in a single layer on a baking sheet and set on top rack of oven. Broil, turning every minute or so, until peppers are blackened and blistered on all sides. Remove from baking sheet and place in a paper bag. Fold top down and allow peppers to steam until cool enough to handle. (Alternately, wrap in a damp kitchen towel to steam.) When peppers are cool, remove the skins and discard. Chop the peppers fine and measure. You should have about a cup but a little more is fine.

Cook the onion in a non-stick skillet until it begins to brown. Add the garlic and chopped peppers (including jalapeno) and cook for another minute. Add all remaining ingredients except salt and lime juice. Cover and simmer for 15 minutes.

Place half of the pepper mixture into a blender, and pulse to blend slightly. Pour it back into the pan and simmer for 5 more minutes. Add the lime juice and salt to taste.

Serve over grilled tofu or tempeh or as a sauce for burritos, tacos, fajitas, or enchiladas.

Servings: 6

Yield: 1 1/2 cups

 

Box #17: Return of the Radish

Animal Place News

Looking for something to do on the weekends?  Animal Place will be presenting at three upcoming events!

Close to home, we’ll be tabling at the Fair Oaks Chicken Festival this Saturday, Sept 21. We’ll be one of the few organizations supporting chickens, not exploiting them! Learn more about our adoption program!

At San Francisco’s World Veg Festival,  education director Marji Beach will  offer unique perspective to the debate on “humane” animal products through the lens of a sanctuary.  Join her Sept 29th at 2:15 pm in the Garden Club Room.

At Portland’s VegFest, animal care director Jamie London will host a Q&A for the screening of the Turlock documentary, the largest animal rescue in California history.

What’s inside:

Watermelon Radishes – They’re back!  By request of one brave member, we’ve included the tops.  (They are very bitter, but taste OK cooked).  Most folks just eat the spicy and colorful root, raw or cooked.

Lettuce – You’ll find either a Romaine, Butterhead, Green Leaf or Little Gem head of lettuce.

Delicata Squash – times two!

Mixed Tomatoes – Yes, the yellow and green striped variety are ripe!  Those are green zebras, and are super sweet even though they’re green.  We’ve also included brandywine heirlooms and Rutgers beefsteak varieties.

Rio Grande Russet Potatoes

Rainbow Bell Peppers

Listada di Gandia Eggplant

Walla Walla (Spanish) Onions

Row of recently germinated radishes

Lemon Cucumbers and/or Green Cucumbers

What’s happening on the farm:

With less than six weeks to go, almost all of the fall crops have been planted.  If all goes well, this fall you will taste our broccoli, spinach and cabbage.  We are also growing celery for the first time, and have been watching it inch up for many weeks.  Celery will need 100 days to reach it’s full height.

Radishes are our quickest growing vegetable, with some varieties maturing in just 25 days.  This fall we are growing more of the pink beauties from springtime, as well as a purple variety and some “french breakfast” reds.  Farmers Andy and Kim have been “succession planting” one row per week to spread out in your October boxes.

Watermelon Radish + Carrots Salad with Sesame Vinaigrette– by Vegan Miam

ingredients

2 small watermelon radishes, sliced thinly, and cut in half into half circles

1 medium carrot, julienned

1 1/2 tablespoons apple cider vinegar

1/2 tablespoon cold-pressed coconut oil

Pinch garlic powder

1/2 teaspoon toasted sesame oil

1/2 teaspoon tamari

1/2 teaspoon vegan sugar

1 teaspoon toasted sesame seeds (white or black)

Sea Salt and Pepper to taste

instructions

Prepare to julienne carrots and slice watermelon radishes and place them in a medium bowl.

Whisk vinegar, coconut oil, garlic powder, toasted sesame oil, tamari, and sugar in a small bowl until it starts to emulsify.

Pour your vinaigrette over the vegetables. Mix, add sesame seeds and season with salt and pepper.

Refrigerate for at least an hour, covered with a lid to allow the salad marinate and serve immediately.

Box #16: Delicata, Delicious!

Animal Place News

Have you watched the video of the hens preparing for flight to New York?  It’s rad!  For all the latest hen updates, check out the Animal Place website.

What’s inside:

Delicata Squash – Incredibly sweet flavor and superbly delicate flesh.  The skin is edible, so it’s not necessary to peel them unless you prefer it.  We will likely give you another squash next week, so hold out if you need more for a big recipe.  They store just fine for a few weeks at room temperature.

Rainbow Chard – may still be bitter.  When in doubt, cook them to neutralize the flavor.  The recipe below is a great example of how to use the greens.

Cherry Tomatoes

Rio Grande Russet Potatoes

Rainbow Bell Peppers

Red Onions

Beets

Lemon Cucumbers

Yellow Squash or Green Zucchini

What’s happening on the farm:

We welcome farm intern Kim Waits all the way from the Washington, DC area, where she tended a home garden for her family.   Kim is a substitute elementary school teacher, and has also traveled as far as India and Mexico for education-related service.   Kim will be farming with us for the rest of the growing season, and hopes to use this agricultural experience on her Peace Corps assignment in 2014 – 16.

Roasted Delicata Squash Veggie Bowl – by Love & Lemons

serves 2

INGREDIENTS:

Ginger Miso Gravy recipe, from The First Mess (click to go to it)
1 delicata squash, sliced into approx. 1/4 inch slices
1/2 package tofu, cubed
1 cup crimini mushrooms
splashes of rice vinegar
1 bunch kale (or use the chard in this week’s box!)
olive oil
salt & pepper
1 cup (or so) cooked brown rice
pinches of red pepper flakes
toasted almonds and sesame seeds
a few scallions, chopped

METHOD:
Preheat oven to 400 degrees.

Drizzle squash slices with olive oil, salt and pepper, and roast for approx 20-25 minutes or until golden brown around the edges. (the time in your oven may vary). I also roasted my tofu cubes (with olive oil, salt & pepper) at the same time on a second baking sheet.

Make the gravy recipe. Reserve the leftover bits of garlic, etc, after you strain it.

Heat a bit of olive oil in a medium sized skillet. Add mushrooms, salt, pepper and the reserved bits from straining your gravy. Cook stirring occasionally until they’re golden and soft, about 8-10 minutes. Deglaze the pan with a splash of rice vinegar (or white or red wine), and continue cooking for another few minutes. Remove from the pan and set aside.

You can either chop and cook your kale in the pan with your mushrooms or roast it in the oven. I have this new lazy technique where I take the whole bunch, drizzle it with a little olive oil and salt, and put the whole thing (bunched up) in the oven during the last few minutes of my roasted squash (for 5-8 minutes or so). Watch it and take it out when it’s wilted and the edges are just a bit crispy. Remove from the oven and chop it.

Assemble your bowls with rice, veggies, tofu, and toss with some of the gravy. Top with almonds, sesame seeds & scallions and serve with the rest of the gravy on the side.

Box #15: Hens Take Flight Today!

Animal Place News

We are excited to announce that 1,150 of the 3,000 hens saved will be jetting in style across the country to sanctuaries and shelters on the east coast! A private donor is footing the bill, ensuring that no money is taken from the care of the animals at the sanctuary.  Animal Place will be flying the hens out September 4th with a New York arrival on September 5th.   Read more and leave a comment on MSN or the front page of Sacramento Bee.

What’s inside:

Rainbow Chard – bitter?  Maybe.  Farmer Greg says the raw leaves burn his throat, Farmer Steph doesn’t notice it much.  When it doubt, cook the greens to break down the bitterness.  Try out the recipe below, by one of our very own Animal Place staffers.

Rio Grande Russet Potatoes – Not your average russet, Rio Grande has elevated levels of antioxidants.  Great as a baked potato or fixed anyway you like them.

Rainbow Bell Peppers

Red Onions

Beets

Cherry Tomatoes

Lemon Cucumbers and Green Cucumbers

Yellow Squash

Parsley

What’s happening on the farm:

School is back in session, and Animal Place enters its second season as a Farm to School partner.

Farm to School is a national USDA funded program that connects schools and local farms with the objective of providing access to healthy food, improving nutrition and providing education in the areas of health, nutrition and agriculture.  During our harvest season, we stock an after-school vegetable cart twice per week, making healthy, whole foods accessible to children and their families for free or by donation.  Animal Place newsletters, which promote the benefits of a plant-based diet, are available alongside the fresh produce.

Twice per year, the students of local schools are invited to visit Animal Place for a tour of the animal sanctuary and veganic farm.  Students learn about plants, insects and food production with hands-on farm activities.  In contrast, the sanctuary’s animal ambassadors present the sad story of agriculture based on animals.  In a community that celebrates animal slaughter with youth agriculture programs like 4-H, it is crucial that children are exposed to the reality of animal suffering and the alternative of more compassionate ways to live and to farm.

Sautéed Ruby Chard – by Plant Based on a Budget

Ingredients

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 bunch swiss chard leaves
• 1/2 small yellow onion
• garlic salt, to taste

Method

In a large pan or wok, add olive oil, onion and garlic. Cook over medium heat until onions become translucent. Remove the garlic and discard. Add the chopped Swiss chard leave and saute until soft, about 5 minutes. Season with garlic salt, to taste. Cook until the leaves are wilted. Serve immediately.