Here is another recipe from the market…adapted from Deborah Madison.
Green Chard and Slivered Carrots
3 tablespoons extra virgin olive oil
1 clove garlic, minced
2-4 small dried red chilies, optional
1 bunch green Swiss chard, about 1 ½ pounds
3 medium carrots (try a mixture of orange, yellow and red)
Sea salt and fresh black pepper
Vinegar or slices of fresh lemon
Warm olive oil with garlic and chili peppers until the garlic is just lightly browned. Remove chili peppers and set aside.
Wash chard, remove thick part of stem and cut leaves into large pieces or ribbons. Wash carrots and slice into diagonal strips. I don’t ever peel them. Bring a large pot of water to a boil and gently blanch chard and carrots, 1-3 minutes or until al dente. Drain well and toss with the garlic-chili infused olive oil. Season with sea salt and black pepper and serve with vinegar or lemon slices.
After the farmers' market, to help the time pass (yes…still “waiting”), I took a walk and found a street as remarkably "bountiful" as the farmers’market. A beautiful Catholic church heads up a street of wonderful brownstones and two other churches, a Lutheran and a Reform. While brownstones are still flourishing in other parts of Brooklyn, the true ones near me are rare…much less a whole street full. Most streets are full re-do’s: “brickstones” and aluminum-sided rowhouses, like the one my apartment is in.
In addition to being excited about food, I am also excited about “vintage”architecture, especially doors. Let me share some beauties. Of course, my imagination took flight...filling each door with stories, vintage furniture, clothing and even a horse drawn carriage or two!