Sunday, June 26, 2011

Summer Food Lovin'

  (Above) June's local strawberries! (Below) Baby garlic, scapes, mint and basil from the garden
 Freshly shucked peas
 A delicious salad with pear vinegar, goat cheese, basil, mint, apples and spicy pecans.
Summery wine paired with a garden-fresh meal.
What have I been up to? Making the most of fresh summer produce! If you are trying to get back into shape for bikini season, there's nothing better than eating a diet low in processed junk. I am lucky to live in the mountains of Vermont with a large backyard garden and access to multiple farmers' markets within a 20-mile radius. The abundance of local produce is one of my favorite things about summer. I encourage you to grow your own food and to seek out the farmers markets near you. If you live in the city and don't have a backyard, plant container gardens. There's nothing better than an herb garden in your kitchen. When I lived in Prague, I made sure to have a couple potted herb plants handy. Being green is good for the Earth, your health, and your waistline!

To get started, here's a simple recipe using rainbow chard.

You'll Need:
1 bunch of rainbow chard, chopped
Bragg's Liquid Amino
1 Baby garlic bulb (milder than full-grown garlic)
2 Garlic scapes
1-2 handfuls of peanuts
1/2 tsp. fresh ginger (or to taste)
Salt and pepper to taste
Olive oil

Sautee garlic and peanuts in olive oil until golden. Add the garlic scapes, chopped chard and cook the chard down. Add fresh ginger and Bragg's Liquid Amino or soy sauce to taste. Sprinkle with salt and pepper and enjoy!