We're trying to take full advantage of this mini-summer we're living through right now. Temperatures are supposed to fall back to the normal range — high 'teens C, mid-60s F — for the weekend. And beyond.
One way we took advantage of the fine weather yesterday was to fire up the gas grill and sizzle some sausages. We had spicy lamb-and-beef merguez sausages in the freezer, and I bought a pork sausage called a saucisse bretonne at the supermarket. It came from a company located in the village of Tinténiac in Brittany.
Fresh tender Swiss chard leaves — feuilles de blettes — from plants that spent the winter in the back yard garden
With the sausages we had some Swiss chard leaves that I picked out in the back corner garden plot earlier in the morning. We planted chard out there last summer, and it has overwintered just fine. Most of the plants are the regular green-leaf white-rib variety, but one is a yellow-ribbed chard.
The leaves were spring-tender new growth. I cooked them in olive oil with sliced onions and garlic, along with some hot crushed red pepper and a little splash of white wine. Sausages and chard from the garden were a nice way to start off the summer grilling season.