She's left Knoxville for Roanoke, Va., but Lindsay Beeson still keeps me up to speed on scratchmade food trends. In one such bulletin recently, she shared Smitten Kitchen's recipe for Chard and White Bean Stew. You may recall my budding love affair (okay, obsession) with chard that began last fall, and I wrote about it in a column, Chard for Life. This is a fine addition to my repertoire, and amazingly, I have my own chard to put into it, as it's steadfastly resisted the temptation to succumb to freezing temps or even snow blankets. If you're not that lucky, check out Earth Fare. What a nice start to a new year.
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