Rainbow Chard, Heirloom Tomatoes, and Fresh Egg

Rainbow Chard, Heirloom Tomatoes, Organic Egg
Rainbow Chard, Heirloom Tomatoes, Organic Egg

I didn’t get home until 8:30 last night, just in time for the last light of the day. I walked out back to check on my garden – something, I suspect the alley cats that keep kicking up my baby lettuces, is gnawing at my parsley – to pick some fresh mint for a soda and St. Germain, currently my favorite early summer drink.

By nine, I realized that I had yet to eat any dinner. This simple meal is made straight from my refrigerator, currently bursting with CSA vegetables and goodies from the Fair Food Farm stand. Just a garlic scape, diced and fried in local salted butter, with rainbow chard, diced stems and all. Some baby heirloom tomatoes, sliced and salted, and a local organic egg fried in more of that delicious salted butter. Fast and perfect.

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veggicurious

Erin Gautsche cooking in and eating out, traveling and learning; curious and vegetarian.

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