Chard with corn

Tie the bunch together, then cut the leaves about 1" in width. As you get down to the stalks cut the leaves about 1/8" in width. Discard stalks. Wash and rinse carefully then place in the 7" round or 5" oval pot.

Cut half a red onion thin and place on top.
Shred one large dried poblano or guajillo chille and place on top.
Chop leaves of one small twig oregano fine and place on top.
Drizzle two tablespoons olive oil on top.

In the other pot place one cleaned cob of summer corn.

Cook for an hour and a half in the summer position.
Remove,
Cut and scrape the corn off the cob and add to the chard.
Top with one tablespoon lemon and one tablespoon white wine vinegar. Salt and then pepper generously and mix well before serving. Will stay to serve at room temp as a starter.

Tomato sauce

Middle of May and the produce just seems to have exploded at the farmers market. Tomatoes, peas, fava beans, strawberries, garlic were all on display. This tomato sauce is easy and great on pasta or vegetables. It has an intense herb and tomato flavor.

6 large Roma Tomatoes cut into four quarters on the long side. Use whatever tomato you can get if Roma are not available.
Salt and pepper to taste
Cayenne to taste
One long sprig of fresh oregano leaves only. Use basil if that's what you have. The Asian table at the market had Asian basil which I will try next time. But I grow my own oregano.
One garlic chopped.
One tablespoon olive oil drizzled on top.

Cook in the 7” round pot for two hours.
Let cool with the lid on.
remove the skins from the tomatoes and discard. Blend the balance with another tablespoon of olive oil and store in a jar. Yields three cups of sauce.

Good for toping over vegetables or pasta or both.