This Sunday at the Fairmount Neighborhood Farmers Market you can look forward to the following offerings from Sweetwater Farm, Fair Valley Farm, and Tiger Lily Art Company:
corn and a new crop of green beans (make this corn and chard pudding)
pepperoncini, poblanos, red hot cherries, anaheim chiles, and assorted pepper bargain bags
bietola, kale, chard, and a variety of lettuces (make this corn and chard pudding)
Suppose, hypothetically, that you are invited to a Thursday evening potluck and, with your vegetable crisper overflowing with your Sunday farmers market haul, you optimistically sign up to bring a Chard and Saffron Tart (p. 243 of Deborah Madison's The Green's Cookbook). Inevitably, you will realize that the first step of the recipe -- preparing the yeasted tart dough (p. 237) -- is not a realistic midweek activity. If you were to find yourself in this predicament, I would suggest that you flip to the Corn Pudding on p. 251 for inspiration and reassurance that you can make a perfectly nice tart without the crust (like a savory clafouti). Madison's corn pudding is especially delicate and light because rather than flour for thickening, she simply uses blended fresh corn kernels. I used this same strategy, but included sauteed sweet onions and chard. The end result was very tasty, it came together easily, baking during Thursday morning breakfast, and made a nice big pan for feeding a crowd.
Savory Corn and Chard Pudding
1 bunch Swiss chard
1 large onion
2 Tbsp butter
1 Tbsp olive oil
4 ears of corn
1/2 pint cream
4 ounces grated cheese (I used a combination of gruyere, sharp cheddar, and a little parmesan)
salt and pepper
1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9x13 gratin pan with a little olive oil.
2. Peel and dice the onion. Trim and discard the thickest stems from the chard and then slice the leaves into thin strips. Heat a large skillet over medium heat and add the butter and oil. Saute the onions until soft. Add the chard and a pinch of salt and saute until just wilted. Transfer to the gratin pan.
3. Grate the cheese (you could use a food processor for this). Peel the corn and cut off the kernels. Sprinkle 3/4 cup kernels over the chard and then sprinkle over all the grated cheese.
4. Transfer the remaining corn kernels to a blender or food processor along with the eggs, cream, and a generous pinch of salt and grinding of pepper. Blend until smooth. Pour the corn slurry over the contents of the gratin pan and spread with a spatula so that the chard and cheese are completely covered.
5. Bake for 45-50 minutes, rotating halfway through, until the top is nicely golden brown. Serve warm or at room temperature.