It’s the end of July, the days are long, the temperatures are warm and I can’t remember the last time I’ve worn pants, but we’re getting ready for fall. Our broccoli, kale, cauliflower, bok choy, broccoli raab and cabbage are getting put into the ground and we can’t wait to start feasting on the brassica family again. We’ve also been seeding like crazy.. carrots, spinach, arugula, radishes, turnips, etc..
We’ve lucked out with the baby arugula this year, having not had too intense of a heat wave and a few cool days we’ve been able to seed it, have it get established and not bolt before we can harvest it. We’re huge fans of greens and putting local peaches in our salad with the arugula or salad mix has been an almost nightly event (besides devouring shishito peppers as an appetizer).
We’re bringing such a diverse bounty to market right now, that I can’t even imagine September when the tables are stocked high with our delicious greens, winter squash and Fall brassicas as well.
This Saturday we’re starting at the Washington Crossing Farmer’s Market from 9-1. Sure to be a great market, in a very historic part of the country (and the town we live in!).
This week at market:
Melons (watermelon and cantaloupe!)
Tomatoes (cherry, heirloom, slicing, and paste)
Eggplant (japanese and regular)
Peppers (green, colored!! and oranos)
Hot Peppers (jalapenos and ancho poblanos)
Braised swiss chard
- 2 bunches of swiss chard, leaves separated from the stems and small beets julienned
- 2 tablespoons unsalted butter
- 1 teaspoon sugar
- 2 teaspoons lemon juice
- salt and pepper
Ingredients for the roux:
- 6 tablespoons double cream
- 1 tablespoon plain flour
- 5 tablespoons hot water
- In a saucepan heat the butter over a medium heat, add beets with stems and cook for about 3 – 4 minutes, stirring occasionally. Next add the leaves and water, to cover the bottom of the saucepan. Season the with salt, pepper and sugar, reduce heat to low, cover tightly with the lid and braise until tender (about 10 minutes).
- In a small pan heat the cream, bring to the boil and add flour. Cook over low heat, stirring to avoid any lumps. Remove the pan from the heat and stir in the hot water.
- Put the roux to the braised chard and season with salt, pepper, lemon juice and sugar if necessary. Cook for a minute and then serve.