On Saturday, on my quick trip to the farmers market I found several of my favorites: sheep’s milk feta cheese, a huge bunch of crunchy rainbow chard, garlic scapes, and mixed greens. Three of these went into today’s lunch: frying small chopped garlic scapes (think green onions!) in olive oil, adding thinly sliced chard including the colorful stems, and adding fresh ground pepper, sea salt, thinly sliced mushroom, a few cherry tomatoes, and feta, all topped off at the end with some chardonnay. All good!
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