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.

Red pepper, poblano chile antipasta with corn

Calderon's table was overflowing with produce and I couldn't resist the big red ultra sweet peppers and the small dark poblano chiles. The poblanos will get bigger over the next six weeks as the summer goes by, and then they will get redder and sweeter. Yum.

Toss one red pepper, one corn cob, and two poblanos into the 7" round pot and cook in the summer position for 100 minutes.

Trim and core the peppers then cut into small half inch squares.
Remove the kernels from cob and then scrape it to get the kernel centers.
Chop half an average red onion small.
Chop a handful of basil small or slivered. Should be flowering the garden. Use the flowers and pods too.
Juice of one lemon (trees should be full), equal part white wine or fruit vinegar, equal part olive oil.
Mix and salt to taste.

Eat with a soft bread that has a crust.