Joining Forces…

I hope you are having a lovely holiday weekend! Currently, I’m sitting on the porch at my parents’ house in Maine enjoying the breeze and a view of the ocean after a morning of kayaking and laying out in the sun. Ahh, I am loving this whole summer vacation thing!

My mom and dad are getting a CSA share up here as well, and last night we combined our hauls to create a delicious and simple dinner. We both had good portions of rainbow chard and garlic scapes, so we decided to use all of them for dinner. My parents have not been thrilled with their CSA, because of the limited variety and the distance they have to go to pick it up, but one huge bonus was the incredible quantity of garlic scapes they got. They had 1/2 a pound in their last share!! Some of the scapes were about 3 feet long:

I added mine to the pile and we had quite the garlic scape bounty!

Speaking of abundant produce, check out the size of this chard!

Now that is a large leaf! The rainbow chard from my CSA was significantly larger and more colorful than that of my parents due to the difference in growing seasons. We are about 2-3 weeks ahead of them down in Boston. I was struck by how lovely and striped the stalks were.

Isn’t that striking? I chopped up the chard and tossed it all in to a large, high-walled skillet with about 1 tablespoon of olive oil and sauteed it until it was tender. As noted before, the greens cook down an amazing amount, so the four of us were able to eat all this chard in one sitting!

While the chard was cooking down, I gave the bounty of scapes a rough chop and tossed them into a cast-iron skillet with 1/2 tablespoon of butter. They smelled delicious while cooking!

When we had gone to the store earlier, we also picked up some local steaks from Pineland Farms to toss on the grill. While the scapes and chard were cooking, my dad grilled up the steaks. Once everything was ready, we had a delightful, veggie-ful meal out on the porch.

What a satisfying meal! Featured in the foreground are my signature Dark & Stormies, my all time favorite summer cocktail (Gosling’s Black Seal Rum, Barritt’s Ginger Beer, and a wedge of fresh lime).

Happy Independence Day weekend!