Somewhere, over the rainbow, my CSA share would never end and I’d have a bounty of vegetables twelve months of the year. Ah, well, I can dream of “vegetable heaven.” In the meantime, I can bask in the bodacious and fanciful Swiss chard that proliferates at Restoration Farm. 
The large curly foliage resembles colossal green fans, and the stems are multi-colored. I once found these imposing greens intimidating, but I’m working them into stir fries and frittatas. This recipe for Over-the-Rainbow Chard Pie is similar to a quiche, uses one giant bunch of chard and emerges from the oven with a vibrant, lacy patina. 
Over-the-Rainbow Chard Pie2 tablespoons olive oil
1 medium onion chopped
1 clove garlic minced
1 bunch Rainbow Swiss chard, cleaned, with leaves and stems coarsely chopped
½ tsp dried thyme
Generous pinch red pepper flakes
1 tsp salt
8 eggs, beaten
1 cup grated cheddar cheese
1 9- inch prepared pie crust
Preheat oven to 400 degrees. Heat olive oil in pan and sauté onion and garlic until soft. Add Swiss chard and sauté until wilted. Add thyme, red pepper flakes and salt, stir and remove from heat. Beat eggs until foamy. Add vegetable mixture to prepared pie crust. Sprinkle with cheese and place on sheet pan. Pour beaten eggs over vegetables and cheese. Bake at 400 degree oven for 35-40 minutes. Let cool and serve at room temperature.
I take the Chard Pie to the annual pot-luck dinner in the field at Restoration Farm where I am joined by my parents. We amble down the rutted dirt road to the farm with food treasures in hand.
Just beyond Pond Field where berries are ripening, rows of rustic wood tables and benches have been set up in a field. A red tailed hawk swoops over the historic barn where garlic is curing.
Tables are set with brilliant flowers clipped from the cutting garden. 
Members of Restoration Farm begin to stream onto the field carrying picnic hampers, covered dishes and homemade bread wrapped in kitchen towels. Soon the field is teeming with people chatting and getting acquainted. Children play catch, and the sounds of barnyard animals mingle with the twang of fiddle music. 
The buffet table groans with delicious offerings. We join the Kalamidas family at a table and feast on Zucchini Pie, Southwestern Salad, Chard Pie, whole grain salad, carrot slaw, luscious cheesecake studded with fresh fruit, and so much more.
It feels like stepping back to a simpler time. It is a perfect summer evening, and there is a tangible feeling of community and a sense of oneness as we share in the edible and emotional delights of Restoration Farm. 
©2009 T.W. Barritt All Rights Reserved 
