This is the time of year when I love to walk into Morning Glory Farm on my way home from work and see the display of freshly harvested goodies right inside the front door. Whatever is coming in from the field on any given day is highlighted in that spot. It’s colorful and inviting – and always stimulates a creative challenge for me.
Last Friday it was pretty bunches of fresh, young Swiss chard and boxes of bodacious red spring onions. (I’m sorry – don’t hate me – not every week can be strawberries and cake!) I bought some of each and brainstormed on the way home. My husband had just picked up from our bread CSA, so everything wound up coming together in these Sautéed Swiss Chard and Spring Onion Toasts with Honey, Feta and Walnuts.
Not only did I enjoy them, but my husband, who isn’t sure if he likes Swiss chard, gobbled his up.
The trick with Swiss chard is to always add some acidity (vinegar or lemon), a touch of sweetness (honey, maple, or dried fruit), and a bit of umami (such as sautéed onions, garlic, bacon, or soy). Those ingredients tame the mineral-y flavor. Adding texture via nuts or toast helps, too, and a fresh cheese like feta is always a good partner with greens. A last flavor and texture trick: Thinly slice the stems and sauté them until crisp and brown ahead of wilting the greens.
By the way, you can serve the topping to this toast as a side dish – without the bread.
If the weather turns cold again, you can always put your Swiss chard into a Creamy Parmesan Greens Gratin. But don’t forget about my favorite Swiss Chard and Peas with Maple-Balsamic-Lemon Sauce recipe either.
The West Tisbury Farmers' Market boots up for the season on Saturday morning at 9 a.m., and you’re sure to see more greens, especially baby bok choy (my favorite) and Tuscan kale.
Do something simple with the bok choy, like Stir-Fried Baby Bok Choy with Oyster Sauce and Garlic.
Or make a main dish like this Spicy Thai Shrimp and Baby Bok Choy Stir-Fry.
That kale? This Tuscan Kale, Leek and White Bean Soup with Bacon, Parmigiano & Rustic Croutons is so delicious that you don’t need cold weather for an excuse to make it.
But again, greens are the key to simple meals, and this Little Kale and Feta Frittata with Chorizo and Mint (that feta again!) is proof.
Of course if greens are a hard sell in your house, you could always hide your kale in Chicken, Kale, Parmigiano and Ricotta Meatballs.
Or tuck them into Glazed Market Meatloaf with Feta and Farm Veggies (that feta again!). Both recipes will do the trick.
Okay, I’m feeling like I may have overwhelmed you with leafy suggestions, so for good measure I’m suggesting you add balance to the menu with Chewy Chocolate Chip Cookies or Pie Plate Chocolate Chippers — essentials.
See you at the farmers’ market on Saturday and on Instagram @cookthevineyard. Be sure to follow us if you haven't already.
What's Open, What's Happening
If you're looking to make a dinner reservation or wondering which farm stands and markets are open, visit What's Open on Martha's Vineyard for regularly updated listings.
- The Martha's Vineyard Magazine Best of the Vineyard Party is on for Thursday night, June 8, at 6 p.m. Enjoy drinks, snacks, and music at Farm Neck Golf Club while celebrating your favorite Island stores, food purveyors and service businesses. Buy tickets ahead.
- The second annual Drag Brunch happens this weekend at Red Cat Kitchen in conjunction with Pride Weekend. The brunch starts at 10:45 a.m. on Sunday and includes specials from Back Door Donuts. Buy tickets ahead.
