Harvest for July 14th

blueberries!

green/wax beans

snow/snap peas

lettuce

chard

zucchini

garlic

basil 

Blueberry Vinaigrette Recipe:   (....serve drizzled over lettuce greens with fresh blueberries, peach slices and blue cheese crumbles....) Mmmh WOW!!!!

1/2 cup fresh blueberries (set aside a few for the salad)
1 small clove garlic, crushed

1  small green onion chopped

1 tsp Dijon mustard
3 tablespoons good vinegar
1 tablespoon honey
2 - 4 tablespoons olive oil

salt & pepper to taste

In a blender, whiz most of the berries, garlic, onion, vinegar, honey and mustard and until berries are liquefied. Drizzle the olive oil through the top while the blender is running until the desired consistency and mouth feel are achieved. Season with salt and pepper.

*After resting a few minutes, the dressing becomes quite viscous, almost jelled.  

Sauteed Swiss Chard Stems with Cream and Pasta Recipe: (Chicken would make a nice addition to this recipe)

1 lb Swiss chard, yielding 2 cups of chopped ribs (set aside the leaves)

1/4 cup (half a stick) butter

3/4 to 1 cup heavy cream

2 cloves crushed garlic (more or less according to taste)

4 tablespoons basil chopped

Enough dry pasta to make about one quart of cooked pasta (use rice pasta if gluten-free is required)

Salt and pepper

1.Separate the ribs from the greens. Chop the greens and set aside. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.

2. Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream, garlic and greens and cook until cream reduces by two-thirds.

3. While the cream is reducing, cook up your pasta according to the pasta's package directions.
4. Mix creamed chard with pasta and top with basil. Season lightly with salt and freshly ground pepper.
Serves four.