El Guapo and I try to eat as locally as possible.
This can sometimes be difficult, but lately there’s been a horn of plenty at the downtown farmer’s market.
The really neat thing about this particular farmer’s market is that only local growers can be vendors, so you get to meet the people who touched your food.
I went a little crazy at the market this time and got…a lot of stuff.
But it was so pretty.
However, I ended up in the kitchen staring at a large pile of produce and no plan.
So I started snapping some photos and let the veggies do the talking.
It ended up being pretty delicious, through no skill of mine.
Here’s the goods.
And the plan that slowly unfolded.
I got red chard.
And fuschia chard. (not the scientific name)
I also got pea tendrils,
First thing I did was wash the dirt off everything.
Nothing assures me of freshness like dirt does.
Then I chopped.
And chopped some more.
I quit taking pictures of the chopped vegetables. There’s only so much you can do to part of a leaf to make it new and interesting.
Once everything was chopped I threw it all (except the pea tendrils) into a deep skillet.
You know you want a close up.
Then I added some vegetable stock, olive oil, salt, and garlic and let it all simmer.
Radishes are surprisingly good when hot.
Now man (and especially me) cannot live on vegetables alone. I need protein.
Protein, I say! But I’m not so much of a carnivore, so I grabbed some lentils.
I usually do a 2 to 1 water to lentils ration, so I threw the lentils and 2 glasses of water into a pot.
I also added some butter, since adding butter makes anything better.
Once the lentils were done (about 20 minutes), I combined it all in the deep skillet.
Then I ladled it all on a plate and topped it with pea tendrils.
Hearty and so, so healthy.
suck it, martha.