I am an avid visitor of the greenmarket. On Sundays, my regular routine includes a stop at the Carroll Gardens market, where I pick up goodies to sustain me during the week. Right now, gorgeous tomatoes grace the market, and during these few weeks, they are firm and lush, with no graininess, making these particular perfect for eating raw.

To do them justice, I served them simply for lunch: over a bed of Swiss chard sautéed with lots of young garlic, on toasted multi-grain bread from Bread Alone and my trusty cashew cheese.

It’s a lovely and simple meal. Serving ideas? Try the carrot salad or potato salad.

If you’ve never had Swiss chard, I’d recommend it only if you like beets. Fresh Swiss chard tastes quite beetish, and my friend David recently told me that Swiss chard is also called “silver beet”. He said that, essentially, the chard is beets grown for the greens, while beets are chard grown for the root bulb.

One pro tip: I’d recommend chopping up the greens into roughly 1-inch pieces instead of the big pieces I show above (learn from my mistake!), as they are a bit hard to macerate in a sandwich.

How about you? How do you like to serve fresh summer tomatoes?

I am an avid visitor of the greenmarket. On Sundays, my regular routine includes a stop at the Carroll Gardens market, where I pick up goodies to sustain me during the week. Right now, gorgeous tomatoes grace the market, and during these few weeks, they are firm and lush, with no graininess, making these particular perfect for eating raw.

To do them justice, I served them simply for lunch: over a bed of Swiss chard sautéed with lots of young garlic, on toasted multi-grain bread from Bread Alone and my trusty cashew cheese.

It’s a lovely and simple meal. Serving ideas? Try the carrot salad or potato salad.

If you’ve never had Swiss chard, I’d recommend it only if you like beets. Fresh Swiss chard tastes quite beetish, and my friend David recently told me that Swiss chard is also called “silver beet”. He said that, essentially, the chard is beets grown for the greens, while beets are chard grown for the root bulb.

One pro tip: I’d recommend chopping up the greens into roughly 1-inch pieces instead of the big pieces I show above (learn from my mistake!), as they are a bit hard to macerate in a sandwich.

How about you? How do you like to serve fresh summer tomatoes?