Rumor has it that we'll have our first tomatoes in this week's box! In honor of that, here's a tomato story. Also, a chard recipe from a neighboring CSA.

Scout Salad

Our dear friends in Austin, Texas have a cocker spaniel named Scout who (they discovered) loved to sneak into their back garden and chow down on cherry tomatoes when they weren't looking. One evening after a summer thunderstorm, we all joined Scout in the garden and plucked rainwashed tomatoes off the vine, picked some fresh arugula that was growing nearby, then combined and devoured them on the spot. Ever since that day, we have always dubbed any combination of arugula and tomatoes "Scout Salad". My favorite version is arugula, tomato, and feta. The salty cheese, the peppery green and the sweet tomato are perfect together. For a group feed, arrange the arugula leaves, tomato wedges (or cherry tomatoes), & cubes of feta on a plate and let people assemble their own!
 

Chard in Dijon Mustard Sauce
from "More Recipes from a Kitchen Garden", by Shepard & Raboff

2 1/2 T olive oil
1 large bunch green onions, chopped
2 cloves garlic, finely chopped
1/2 lb. mushrooms, sliced
1 bunch of chard, finely shredded
     (including stems)
1 T dijon mustard

Heat the oil in a large skillet. Sauté the green onions and garlic for 2 minutes until softened and tender. Add mushrooms and cook 4 to 5 minutes more. Add chard, cover and cook over low heat for about 5 minutes, or until chard is tender but still crisp. Mix in mustard and heat 1 to 2 minutes more. Stir and serve immediately.