one of our newest vendors, Agronix!

Andrew Currie is bringing fresh produce to the market on a weekly basis – last week they hauled in killer carrots, massive zucchinis, fragrant parsley and delish lettuces. Coming up this week are beautiful eggplants and oh-so-juicy cantelope – one of my personal favorites!One of our favorite early summer veggies is chard – here’s a vegetarian recipe for this long-season green that will make you happy to know that in our northern gardens, this green beauty can grow all the way up until it frosts!

Easy KSQ Braised Chard

(serves six hungry shoppers)

2 pounds of chard (12-16 stems with leaves) with leaves cut into 1-inch ribbons and stems diced

1/4 cup extra virgin olive oil

1/4 veggie stock

1 onion, diced

3 garlic cloves, minced

salt & pepper to taste

Combine the chard, oil, stock, onion and garlic in a large, wide saucepan.

Season with salt & pepper

Cover & bring to a boil

Reduce the heat and cook over medium heat until the chard is super-tender, around 35 minutes

Serve hot!

(check out serving up the harvest for more yummy recipes!)

Stop by the market this Friday from 2 to 6 and say hi to our newest local & organic vendor! See you there, cats & kittens.

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