I have never been an addict of controlled substances, but I think I might know how it feels...

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barbara-in-va

Well-known member
I went to the farmers market on my way into work. Just seeing all the tables piled high with the seasons fresh produce make me absolutely giddy with delight. I want to buy some of everything and go straight home and cook it up into seasonal treats. The markets near my house are relatively small compared to what many of you have. They are just weekly set-ups in neighborhood parks or parkinglots, maybe 15-20 vendors. There are larger ones around and I believe that the new Eastern Market is to open this weekend downtown (it burned down a couple of years ago) but I like the little ones nearby. This mornings haul was small as I was headed to work but it included:

state fair winning organic yellow cherry tomatoes that are the sweetest you have ever eaten

yukon gold potatoes

eggplant

zucchini

HUGH bundles of colorful chard

multi colored eggs

Fruit will be this weekend as I am going to pick my most favorite--the elusive black raspberry!! And then home to make the best jam around.

 
REC: Chard with pine nuts and raisins

Made this last weekend from Earthbounds cookbook. DH and I lapped it up for lunch:

1 bunch chard
onion/shallot
olive oil
zest from one lemon
raisins
pinenuts

Cut the chard stems into generous 1/4" pieces, slice the leaves into ribbons.

Chop one small onion or shallot.

Saute the chard stems and onion together with the olive oil until softened. Add chard ribbons (with some water still on them) and put a heavy lid on pot, cook for about 3-4 minutes, check to see if a T or so of water is needed. When chard is wilted stir in zest, raisins, pinenuts, salt and pepper, devour!

 
Barb - had this over pasta at a meeting recently - FABULOUS

I fell in love with it and could have eaten it all night long. They did put garlic in with it and then just a little broth to help coat the pasta with flavor.

 
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