When Highway #17 to Santa Cruz gets backed up with the summer beach traffic I jump off and take Summit Road to Soquel San Jose Road. It winds through the redwoods and drops down to a clearing of horse farms and planted fields. On one of these trips I discovered Everett Family Farm.
This tin shed is filled with the bounty of those sunny California fields. This week I walked in to find the largest tumble of tomatoes I have ever seen! As you know, I have plenty of tomatoes – but not this variety. The price was right so I bought a few pounds. I added some onions, scallions, and fresh eggs to my basket.
What really caught my eye was the beautiful collection of chard and kale.
I picked out a beautiful bunch of rainbow chard and squeezed it into my already full basket. I decided to quickly sauté the chard and scallions as a side dish to the fish I served that night. Begin by cleaning and drying each leaf carefully.
Then chop the greens into bite sized pieces.
Heat some olive oil in a pan add the scallions and the stems of the chard – sauté until they are softened. Now add the greens and toss until they are wilted. Season generously with salt and pepper – splash with some good quality olive oil before serving.
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