The subtitle of this post is: supermegaultralisticlocavoridocious.
That means we grew this stuff ourselves, picked it, carried it in, washed it, cooked it, and ate it, bada-bing bada-boom.
It just doesn't get any fresher than that.
This particular dish is chard, green onions and sugar snap peas.
And very good it was, too.
I stir-fried it all in garlic-infused olive oil and sprinkled it with a little salt.
Oh, you want a little Fatal with your Foodie? Use rhubarb leaves instead of chard. Happy now?
Today, we had some exotic beets: they came all the way from the farmers' market. :)
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