Lauri Sturdivant is interested in how our friends and families gather around a table sharing meals and telling stories. In this column she shares recipes and stories from people in Siskiyou County, and restaurant reviews from her travels. Read full interviews, find recipes and reviews at TheBillPlate.com.

The Etna Farmers Market is run by friendly vendors selling homemade pies and jams, organic fruits and vegetables, pottery, organic meats, flowers and body products grown and produced in Scott Valley. They are open from 10 a.m. to noon on Saturdays from June to September. The market is located 514 N Hwy.. 3 on the east side of Dotty’s.

The market has something for everyone. On one of our visits my granddaughter and her friend bought raspberry pinwheels from Grain Street Baker and succulents from the “Pie Lady.” My daughter bought a garlic braid from Sugar Creek Farms. I bought organic peaches from Hunter Orchards.

This trip I got Swiss chard, zucchini, a beet from Dede and, of course, peaches from Hunter Orchards. I’ll grate the big beautiful red beets for salads. My daughter will get the skin, to and bottom to dye some eggs for an art project. I will sauté the beet greens in a little olive oil and garlic. I’m looking forward to making noodles with the zucchinis I purchased from Les at Starlight Farms, in a Buddha bowl. I’ll share the recipe after I perfect it.

To savor the sweet juicy peaches, I gentle scrub the fuzz off the skins. Cut the peaches in half, remove the pit and grilling them. Serve with a scoop of vanilla ice cream or frozen yogurt. For a rich simple dessert sprinkling slices with a little cane sugar and splash of cream.

The market requires shoppers to wear masks and stay 6 feet apart. Hand sanitizer is available throughout. Many vendors have someone dealing with produce and another person taking the money. The market accepts SNAP benefits. Bring your own bags. Contact them about curbside pick-up and Harvest Boxes. Visit their website, www.etnafarmersmarket.com or Facebook page.

Sautéed Swiss Chard with Vinegar

Ingredients

1 bunch Swiss chard

2 tablespoons olive oil

2 large shallots - sliced

2 garlic cloves - grated

Salt

2 tbsp Sherry vinegar or red wine vinegar

Directions

Wash the Swiss chard and remove the stems then slice into 1” pieces. Tear leaves into 2" pieces.

Add chard stems and shallots to a pan with the oil on medium-high. I cook these in my Dutch oven. Sauté about 2 minutes stir as needed to prevent burning. Turn the heat to medium low and add the chard leaves and garlic, season with salt. Cook and toss until leaves are tender about 3 minutes. The stems should have a little crunch and the leaves tender. Do not over cooked. Take the pot off the burner toss with vinegar. Taste and adjust seasoning as needed.

Variations

For breakfast, put some cooked chard in a small skillet. Create a hole in the middle of the chard, like a nest, add a little more oil or butter, if needed, crack an egg in the middle. Fried the egg over easy or sunny side up. Scramble works too.

Lauri Sturdivant is interested in how our friends and families gather around a table sharing meals and telling stories. In this column she shares recipes and stories from people in Siskiyou County, and restaurant reviews from her travels. Read full interviews, find recipes and reviews at TheBillPlate.com.