New Creations

We completely forgot that we are leaving for the long weekend on Thursday. This was evident in the sheer volume of produce we brought home from the Worthington Farmers' Market yesterday.

We bought: patty pan squash, green onions, broccoli, ruby chard, beets, merlot lettuce, garlic scapes (our new favorite), turnips, new potatoes, raspberries, cherries, peas, and pork loin.

Today, I had to start figuring out how to use this before we leave. So dinner tonight was an on-hand challenge for me. Here's the recipe.

Chickpeas and June Veggies with Sweet Rice
4 green onions
6 garlic scapes
4 cups ruby chard
1/4 teaspoon chili powder
1 cup chickpeas
2 teaspoons olive oil (I used citrus olive oil)

Sweet rice
1 cup cooked brown rice
1 tablespoon honey
2 teaspoons chopped mint
2 teaspoons olive oil
2 tablespoons hot water

Heat olive oil in a large saucepan. Add scapes and green onions, and saute. Add chickpeas; continue to saute (for 3 to 5 minutes). Add the chard and chili powder. Cook until chard wilts.

Mix the honey, mint, olive oil, and hot water in a small bowl. Combine with hot, cooked rice. Serve chickpea mixture over the rice.

(Serves two.)

Local ingredients: green onions from Northridge Organic Farm, garlic scapes and ruby chard from The Golden Beet, mint from the garden.