Sunday, April 7, 2013


The produce in the market is "working its way north."  Yesterday there was rainbow chard from about 150 miles south of here.  Considering how winter has refused to leave having anything from this close is remarkable and delicious.  It was sauteed in some olive oil and garlic and then steamed with the moisture on the leaves until wilted, then uncovered until the water evaporated.  Some salt, a little pepper and a splash of lemon juice and it was finally spring.

There was also fresh grey sole in the market and it was poached in white wine and shallots in the oven for eight minutes and then the pan juices were reduced with olive oil and lemon juice, capers and parsley.   Quick, easy, low calorie and tasty.    Wine later.

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