Summer Vegetables and Eggs...

Recently while I was at the Farmer's Market, I met a lovely woman who raises a variety of vegetables and plants. She has also taken on the responsibility of "sponsoring" an 11 year old boy with an interest in farming. I don't know the name of her farm, but she was very nice to talk to and very enthusiastic about her craft. She talked to me at length about the 11 year old boy and how painstakingly he works at gardening. She was selling some lovely rainbow chard that he grew (and washed). I couldn't resist purchasing a little baggy of the chard when I heard about the effort the boy put into caring for it.


I was pleasantly surprised to learn that the chard was also absolutely delicious. I am embarrassed to admit that I can't remember ever trying rainbow chard. I followed my gut and used it to make a frittata. It was simple and delicious, and completely hit the spot on a nice summer evening. I gently wilted the chopped chard in some of my delicious homemade butter, added some left-over roasted new potatoes and some sliced roasted red peppers. Then I poured well-whisked eggs over the whole mess, sprinkled it with a bit of mozzarella cheese and stuck it under the broiler to finish cooking. While the eggs were browning, I mixed low-fat sour cream with some tomato paste, fresh basil from my porch and chopped kalamata olives to create a sauce. It was a perfect dinner using many locally grown ingredients.