Sauteed Rainbow Chard & Oyster Mushrooms Late winter/early spring is a great time to get delicious greens like the beautiful rainbow swiss chard I picked up from Grow.Farm. These greens are excellent sauteed with Screaming Oaks fresh oyster mushrooms, fresh veggies and polenta, or pair it with either salmon or pork.
Ingredients: 2tbs safflower oil, divided
1 basket Screaming Oaks Oyster Mushrooms (de-stem)
1 shallot, thinly sliced
2 garlic cloves, minced
4 large basil leaves, ribbon sliced
Black Pepper
Sea Salt
(to taste)
2 tsp paprika
1 bunch Grow.Farm Rainbow Chard, de-stemmed, stems chopped fine, leaves rough cut
½ cup dry white wine
Heat oil on medium heat in a large skillet. Add shallots and sautee until translucent – add mushrooms and toss. Let sit undisturbed for a few minutes and toss again. Let sit for a few more minutes and add garlic and chard stems. Toss and allow garlic to cook until fragrant. Mix in chard leaves and stir often until leaves are wilted. Add white wine, cook until leaves are tender, about 3-4 mins.
Serve with polenta or your choice of meat. Enjoy! Be sure to see the Saturday Market Preview below.
Chelsea Cochrane
Covington Farmer’s Market Saturday Preview
Saturday morning dawns and Ed is in the coffee pavilion, fantastic melodies drifting from the gazebo, Fikret Kazan and Isabella’s incredible pizza oven will be on Columbia St. serving gourmet pizza and all is right with the world!
Lent is in full swing and there are plenty of delightful veggies available to keep your fast going smoothly. You’ll find plenty of kale, green onions, carrots, turnips, and cabbage on Eddie’s table. A colorful entourage of lettuces, chard, collards, and kale adorn Nick’s table and there are still plenty of sweet potatoes, too. Kale, turnips, green onions, and lettuce abound on Mr. Houston’s table.
Microgreens galore on Aminta’s table. Use them in your smoothies, your sandwiches, any of your dishes. Sam uses his microgreens and sprouts in his green juice – heck of a lot of nutrition packed into a cup. Yes, there are strawberries as well.
Sautéed mushrooms, in a little of Maute’s butter, are a wonderful dish on their own. Add a few chopped greens and you have a dish fit for a king with very little effort. Add leftover shrimp or sausage or chicken to your mushroomed greens for an entirely different meal.
We have so much more at the market, from specialty foods from Tessier Gourmet, vegan dishes from Kimbo’s Kitchen, to quiches and enchilada pie from Norma, Mediterranean delights from Abeer and breakfast pancakes (old-fashioned sourdough or Meme’s veggie pancakes). You’re not gonna wanna miss out!
Lots of love, Charlene LeJeune Abundant Life Kitchen
The Covington Farmers’ Market is open each Wednesday, rain or shine, from 10 a.m. to 2 p.m. at the Covington Trailhead, 419 N. New Hampshire and every Saturday from 8a.m. to 12p.m. on the side lawn of the Covington Police Station, 609 N. Columbia St.
Call (985) 892-1873 for information or visit www.covingtonfarmersmarket.org
