Geraniums at the Pahl's Farm greenhouse

Geraniums grow at the Pahl's Farm greenhouse. Pahl's sells produce and plants at the Baltimore Farmers' Market & Bazaar. (Amy Davis, Baltimore Sun photo / March 13, 2013)

1 teaspoon kosher salt

1 teaspoon fresh ground black pepper

2 tablespoons lemon juice, plus the zest of one lemon

1/4 cup extra virgin olive oil

Cut away the tough yellow stalks and stems from the chard. Discard any leaves that are bruised or yellow.

Rinse greens in salted water. Wash the chard thoroughly in fresh water, being sure to remove any grit. Dry thoroughly.

Heat a large, deep skillet over medium heat. Cook the bacon or turkey until lightly crisp and the fat has rendered. Add the garlic and saute for 2 minutes to soften. Add the chard to the bacon and garlic. Toss well.

Pour in the stock and cook for 45 minutes to 1 hour, until the wilted and tender. Take care not to overcook. Season with salt and pepper. Garnish with the lemon juice and lemon zest and drizzle with the olive oil.

 Roasted kale chips

Pam Pahl, of Pahl's Farm, roasts vegetables like cauliflower, broccoli and kale to make crunchy snacks. "Kale is something that will be around early," she says, recommending a simple recipe for kale chips.

"I'm a salt person," she says, "but you can season with anything you'd like — maybe cinnamon, paprika, pepper, garlic salt."

1 bunch kale

1 tablespoon olive oil

Sea salt to taste

Additional spices if desired

Preheat oven to 350 degrees.

Rinse the kale, removing any grit. Dry thoroughly. Remove the stems and tough center ribs from the kale. Cut or tear into large pieces. Toss with olive oil and sea salt to taste. If using additional spices, sprinkle with spice before tossing.

Place in a single layer on a baking sheet and bake for 15-20 minutes, until crisp. Let cool before eating.

Roast chicken

Thomas Albright enjoys chicken from his farm, simply roasted with rosemary and lemon. He makes the most out of the bird by using the leftovers, including the bones, for chicken noodle soup. "It's really easy," he says, "and will feed a family of four — with leftovers."

1 whole chicken (about 4 pounds)

1-2 tablespoons olive oil

Salt and pepper to taste

1 lemon, quartered

1 sprig rosemary

Preheat oven to 350 degrees.

Rinse the chicken, inside and out, and pat dry. Rub olive oil evenly over the outside of the chicken. Season the outside of the chicken with salt and pepper. Place the lemon and rosemary inside the chicken.

Place the chicken in a roasting pan and cover with tented foil. Remove the foil about 30 minutes before the chicken is done (for a 4-pound bird, remove foil after ninety minutes). Roast until a meat thermometer inserted into the thickest part of the bird reads 165 degrees. For a 4-pound bird, the entire cooking process should take about two hours.