From Tomten Farm
- Swiss Chard
- Mixed Eggplant
- Poblano Peppers
- Lemon Drop Peppers
- Aji Dulce Peppers
From Tricycle Gardens
- Slicing Tomatoes
- Herb Bunches
- Magness Pears
Radishes with Butter and Salt
From the NYT
One of Erin's all time favorite dishes!
- 1 baguette
- 12 tablespoons (1 1/2 sticks)unsalted butter, room temperature
- 2 teaspoons flaky sea salt, like Maldon
- 2 bunches radishes, washed, trimmed and thinly sliced
- 1 small handful arugula
- 1 teaspoon finely minced fresh garden herbs, like chives or tarragon
- Slice the baguette lengthwise and then crosswise, creating four quarters. Spread butter on the tops and bottoms of each quarter and sprinkle with salt. Pile sliced radishes onto the bottoms, then lay the arugula on top of them and sprinkle with the herbs. Top the sandwiches and press them down firmly.
- Serve as is, cut into small sandwiches for hors d’oeuvres, or wrap for lunch.
Sauteed swiss Chard with Parmesean
"Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!"
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1/2 small red onion, diced
- 1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
- 1/2 cup dry white wine
- 1 tablespoon fresh lemon juice, or to taste
- 2 tablespoons freshly grated Parmesan cheese
- salt to taste (optional)
- Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.