Fear makes even the smartest people make bad decisions, especially about money. Learn what resources and strategies can be used to help you face up to and deal with financial crisis. Read More…Find out more about William Byrd’s educational classes at Grace Arents

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It’s Raining!!! Ok, you knew that, but Faith Farm, Mugsy’s Dogtown Lounge and Byrd Farm are here for you!!! Winter greens make winter goodness Soups and stews awaiting those grass-fed meats and free-range eggs. Quick stir-fry or slow saute those winter greens that pump anti-oxidants and all manner of superfood goodness into our cold, wet souls… Here’s a little menu idea: Chard braised with onions, garlic and chick-peas slow cooked to a deep earthy flavor that would complement baked tuna, pork chops or sausage (if meat is your thing). But how heart-warming and delicious on its own…hmmm.

Recipe: braised chard with chick peas

• 2 bunches green chard, about 14 oz each
• 3 Tablesppons extra virgini olive oil
• 2 cloves garlic, minced
• 1/2 medium onion, minced
• pinch hot red pepper flakes
• 1 can (15.5 oz) chick-peas, drained and rinsed
• salt
• 1.5 teaspoons fresh lemon juice, or more to taste!

Instructions:
   Separate chard leaves from ribs; reserve ribs for another use or discard. You should have about 1 pound leaves. Wash the leaves in a sink full of water, lift them out and drain well in a colander. Stack the leaves a few at a time and slice crosswise into 1/4 inch wide ribbons. Set aside.
   Heat olive oil in a 12-inch skillet over moderate heat. Add garlic and onion and saute until onion in soft, 5 to 10 minutes. Add hot pepper flakes and saute 1 minute to release their character. Add chick-peas and stir to coat with seasonings. Add chard leaves, season well with salt and stir to blend. The leaves are bulky and you may need to add them in batches, letting them cook down slightly before adding more. Cook, stirring, until the leaves have wilted enough that you can cover the skillet. Cover, adjust heat to maintain a gentle simmer and cook until chard is tender, about 15 minutes. Remove from heat and stir in 1.5 teaspoons lemon juice.
   Serve warm or at room temperature, not hot. Taste and adjust seasoning just before serving.

Upcoming

March 4: ALL vendors applications due for 2013 Byrd House Market season
NONPROFITS who want to secure a spot in time to promote their activities and events should also apply!!
March 19: 2013 Market Vendor Orientation, 1-2 pm

Celebrating 90 Years of Service to the Richmond Community!

The big event, of course, is the Byrd House Bash! William Byrd Community House’s 90th Birthday Party!! on April 27 at Tredegar – ..details and Eventbrite ticket sales opening soon!  Stay tuned for stories, activities, celebrations, pledges for the next 90 years, reflections… The first installment of our story is on our website.

What’s the oldest story…

YOU have about William Byrd Community House? Post it on our Facebook page! We would love to help you share your history (or that of someone you know) as part of the first Nurse’s Settlement House, serving all of Richmond’s populations.

Eat, Drink, Be Warm and Dry!