Farmer's Market Saturday

Now that our local farmer's market is open, we have gone for the past three Saturdays.  This week we bought Swiss Chard, which I have never bought before, or even eaten, to my knowledge.  I was very excited to find a recipe and try it out.  We also bought sugar snap peas, broccoli, and orange cauliflower, which is higher in beta carotene than your typical white variety.  What a great find!

After we got home and the little ones had their naps, we headed off for a walk to the local elementary school to play on the playground.

 My family has been watching American Ninja Warrior, and that, combined with Eloise's recent gymnastics class, has created a strong desire in my husband and kids to try their own ninja warrior skills.

 
Nicole and I sat on the grass to watch the crazies others play on the equipment.

I must say I had a bit of a hankering to get out there too, but Nicole will be big enough to play too before I know it, so I can wait until then, and will treasure these sweet little baby moments for now.

We got home with just enough time to start dinner and use that fresh bought Swiss Chard.  I found a great quick and easy recipe on allrecipes.com called Pasta with Swiss Chard.  Josh ended up having to make dinner because Nicole decided she needed to eat right as dinner needed to be started.  He did a great job, as usual, and it was delicious!  However, he did leave out the capers, which I am sure would have kicked the deliciousness factor up a notch.

Pasta with Swiss Chard
Courtesy of allrecipes.com



11 ounces whole-wheat spaghetti
1/4 cup extra-virgin olive oil
2 cloves garlic, minced
2 bunches Swiss chard, chopped
2 teaspoons capers
salt and pepper to taste
2 teaspoons lemon juice, or to taste (optional)
1/2 cup grated Parmesan cheese, or to taste

1.  Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.

2.  Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook for 1 minute to soften. Add the Swiss chard. Cook and stir until the stems of the chard are tender. You can use some of the hot pasta water to help steam the chard in the covered pan.

3.  Stir the hot spaghetti into the chard mixture along with the capers. Season to taste with salt and black pepper, and drizzle with lemon juice if desired. Sprinkle with Parmesan cheese to serve.