This week my parents are visiting and I’ve already used that beautiful cherokee purple heirloom tomato and cilantro for a fun taco bar. I made taco meat and warmed tortillas over my gas burners. I served everything family style with bowls of chopped tomato, pickled daikon and carrots, pickled jalapeño, shredded cheese and finely minced white onion and cilantro with a squeeze of lime. A bottle of hot sauce was on the table, too.
Almost every batch of chard this summer has been made into Orechiette with Sausage and Rainbow Chard. The sausage and chard taste incredible together and it’s one of Marc’s favorite meals. It makes a lot, which give us lunches for a few days, too. I made it for my parents, too, and even though my Mom questioned the amount of garlic and didn’t think she liked chard or sausage, she had 3 helpings! Hi Mom!
This week we received lettuce, skywalker cauliflower, shallot, thyme, parsley, cilantro, rainbow chard, colorful baby beets with greens, heirloom tomatoes, summer squash and cucumbers.