Here in the US, there is a lot of madness right now. Working in my garden provides me with much needed respite. There is something calming about working slowly in the sunshine, blocking out media as I focus on pulling weeds, listening to bees, and tending to my vegetable plants.
Summer squash are prolific in my garden, with many zucchini and patty pan squash retaining blossoms on their ends. Those blossoms are so bright and cheerful! They’re also delicious, with a fresh, mild, almost fruity flavor. Hmm…
Swiss chard is also growing well, and I realize I haven’t had breakfast yet. Hmm…
Here’s the super simple dish I prepared – a bit of sunshine on a plate. We could use a little more sunshine these days.
Ingredients (Serves 1)
6 large Swiss chard leaves, stems included
3 squash blossoms
1/2 tablespoon butter
Sea salt and fresh ground black pepper to taste
Directions
Step 1) Slice Swiss chard stems into 1/2 inch pieces and sauté in butter for 1 minute.
Step 2) Slice Swiss chard leaves into 1 inch strips and add to the pan. Sauté for an additional minute.
Step 3) Slice the top half of each squash blossom (the orange part) into thin strips and add to the pan. Sauté for one, final minute. Transfer to a serving plate and sprinkle with sea salt and pepper.
Crowded Earth Kitchen 