Saturday, Swiss chard, and bean salads

Saturday was the day we had to be out of our old apartment, so I haven't blogged the groceries yet. I got so much stuff at Thursday's farmers' market, that Saturday felt more like a Thursday. Only spent $28 Saturday morning... er, afternoon. I actually forgot to go to the market until half past one, because of all the excitement.


Saturday Shopping List

The four lovely heirloom tomatoes you see above
5 red shallots
3 bunches of small orange carrots with the greens on
6 ears sweet corn
4 cucumbers
1 pint blackberries
1 lb. maple granola
1/2 loaf banana sourdough bread
1 loaf multi-grain bread
and a 16-oz iced coffee

Total: $28

On Thursday, I had spent $36.50, and got kale, mustard greens, Swiss chard, lettuce, potatoes, onions, mushrooms, blackberries, blueberries, raspberries, peaches, tomatoes, green beans, and garlic. I may be forgetting something.


The Swiss chard is GREAT for roasting. I usually roast kale and mustard greens for about 30-35 minutes. I had forgotten a pan in the oven recently and burned it to a crisp after 45 minutes. Well. I got the Swiss chard, put it on the bottom, put kale and mustard greens on top, and put it in the oven intending to leave it about 30 minutes. Did the same thing again! Forgot about it and after 45 minutes I went in there steaming mad, figuring I just ruined another pan of perfectly good greens. No. The chard was still a little moist and had protected the other greens and everything else was golden brown and crispy. The chard was golden brown and flaky like a pie crust! It was ridiculous. The flavor was strong. It was very savory and rich. Now I have a reason to buy Swiss chard. So good.


Mark made this delicious summer bean salad. It has: red beans, corn, cucumber, tomato, carrots, and purple lettuce, with an oil & vinegar dressing and cayenne pepper. Shut up. It's amazing. He made another, similar one, but with green beans and potato, and with an avocado dressing that he made himself. I think it was just avocado and olive oil with pepper. That one was also delicious. The avocado dressing made it very filling and added some good fat.