Veggie stir fry - Collards don't really go well in salads. It's just not really that kind of green. Stir fry it up, though and it's heaven! The stir fry pictured above was the most frequent meal for me this week since it pulled a lot of bountiful (aka overflowing) goodies from our very own backyard, like swiss chard, collard greens, lambs-quarter, lettuce, tomatoes, onion, and basil. A few farmers' market goodies made the dish like white eggplant, pinto beans, garlic, and olive oil. Local brown rice finishes off the ingredients.
Easy as always (would you expect anything but easy from me?), I simply started by sauteing the tomato, onion, garlic, egg plant, and any stems from the greens (swiss chard stems are a great substitute for celery) in a drizzle of olive oil. Once the tomatoes have completely broken down and you have a nice thick tomato-veggie paste, dump the rest of the greens in, cover, and cook until the greens have softened. Then toss in the cooked brown rice and pinto beans, heat through, and enjoy (and don't forget to lick the bowl - it's THAT good!).
Veggie plate - Earlier in the week, I needed to finish up some leftovers lurking in the fridge. Rather than picking any one thing, I let myself enjoy a smorgasbord of goodies. Those are boiled red potatoes from the farmers' market (we're pushing 100 degrees here, so I've been eating them chilled from the fridge - Mmmm!), steamed green beans (from the backyard garden), and some stir fry leftovers (greens and onions from the backyard, carrots from the farmers' market). Although you can't see them here, the local peaches I had for dessert that afternoon really topped off the meal.
Stuffed Tomato - Ok. It doesn't get any easier than this. Remember all those stir fry goodies from the beginning of this post? I had some leftovers (my eyes were bigger than my stomach one day) so I cored two nice big juicy tomatoes from the backyard (be sure to save the tomato innards for your next stir fry) and stuffed the tomato shells. Drizzle your baking sheet with olive oil (brush a little on top of the stuffed tomatoes too) and bake at 350 for 25 minutes (I baked it in my toaster oven) and have the all-local meal of your life! Experiment with the stir fry veggies to find what you like best. You can even dress it up with some homemade croutons or shredded cheese.
Peaches and plums - Ok. You talked me into it. I just couldn't close this post without showing off the local fruit. Just about every morning for breakfast, I've had a couple of the juiciest sliced peaches ever and a few perfect little plums (both local, of course) alongside a nice hot cup of sage tea (sage harvested from the backyard garden). Is there a better way to start the day? I think not.
Well, there's plenty more greens in the backyard where these came from, so I'm sure I'm in for another week of sauteed greens and plump red tomatoes. I'm not complaining though. There something magical about walking into the backyard, asking "So what's for lunch?" and finding a beautiful harvest just waiting for my plate.
Happy (and mindful) eating!