This week’s Market Watch features the hunt for local rhubarb, and read on for a recipe for jazzing up greens to appeal to picky kids (or grown ups).
At the Alexandria & District Markets: While strawberries are in abundance at the Del Ray Farmers Market, the first spring peas from Three Way Farm were snatched up within the first hour. I had hoped for rhubarb from the Riva farmers, but they were missing this week, sending the boy and I into the District Sunday for rhubarb and some of my favorite and more exotic fresh herbs available at the Dupont Circle FreshFarm Market. I was also thrilled to find pesticide-free (Spring Valley) and organic (Next Step) strawberries at Dupont. Spring Valley had the final ramps of the season, too, and their colorful salad green mix studded with edible flowers which inspired the recipe below.
Next Step Produce, a certified-organic farm in Charles County, MD, is always the source of some interesting new ingredient. This time, I picked up Erba Stella, an Italian herb with a fresh grassy flavor that is full of vitamins A & C. Armed with pretty lavender chive blossoms and crisp Swiss chard from the Farm at Sunnyside (also organic, and my reliable source for rhubarb), I set about to make greens that would appeal to my anti-leafy green toddler. Sometimes, it’s truly amazing the subtle changes that cause a kid to switch from disgust or indifference to devouring a dish — a lesson learned most recently when I sauteed asparagus in butter rather then my usual method of roasting them with olive oil. Suddenly, the boy was devouring the stalks off my plate and demanding seconds! (Nevermind that he called them “string beans,” sometimes taste is more important than terminology.)
For this attempt at jazzing up some colorful Swiss chard, I added a touch of butter to the cooked chard to help counter any bitterness, and let the boy help me sprinkle the “special edible flowers” into the pan. I can’t say this preparation has moved Swiss chard onto his list of favorites, but he did eat two bites before declaring that he needed to save the rest to “share with Daddy.” I’ll call that a success.
Recipe: Swiss Chard with Chive Blossoms
- 1 bunch Swiss chard
- 1 handful Erba Stella (optional, could add baby spinach or stick to just chard)
- 5 chives with blossoms
- 1 teaspoon olive oil
- 1/2 tablespoon butter
- sea salt
Instructions: Warm olive oil in saute pan over medium heat. Rinse chard and shake to remove excess water. (Even if you’ve pre-washed your chard, rinse it again as the water is needed to wilt the greens.) Tear into 1-inch strips. Tear Erba Stella and chive stems into smaller pieces, and pinch the base of the chive blossoms to release the buds. Add all ingredients to the pan, cover, and cook for 2 minutes or until chard has just wilted. Add the butter and salt to taste, tossing gently to combine. Makes 4 servings. Enjoy!