October was a month none of us will forget anytime soon. Our 401(k) balances and the results of the presidential election will remind us. With our financial world out of control it is easy to descend into a feeling of powerlessness.

There is an antidote for powerlessness — action. Take your power where you find it. I hope you voted yesterday. Voting is taking your power back. Another way to take your power back is simple. Shop at your local farmers’ market every Saturday or Tuesday.

Every time you choose to shop at the market and buy from a local grower you are committing a political act. You are saying to the world at large, “I may not be able to control the housing market or the stock market, but I can control my lifestyle as it relates to the type of food I buy, how much I spend for it, and who I buy it from.”

Why do consumers continue to buy out-of-season produce from Chile or fish raised in Vietnam? Because it is less expensive? Because it is more convenient? But what is the real cost and what price do we really pay for convenience? I just read a great article by Michael Pollan which suggests that we need to regionalize our food supply in part to save oil. Food production and shipping uses 19 percent of the oil consumed in the United States. That is a staggering number. 95 percent of the food produced and sold at the farmers’ market comes from farms and ranches within a 30-mile radius of Auburn. We have two farmers who come from Watsonville whose farms are less than 200 miles away — less as the crow flies. Chile vs. Joeger Road? The local farmer’s truck uses a whole lot less oil than a cargo plane. So here is a nice recipe that uses only ingredients purchased from the farmers’ market.

I was looking for a recipe I was given many years ago by a farmer at the market. I don’t remember her name but she was trying to get me to try Swiss chard. The recipe was typed and mimeographed on a small piece of paper. That tells you how long ago this was. I made that recipe for years and years. Swiss chard frittata is served at my house at least twice a month. It is light, very nutritious and quick and easy to prepare. Just a side note on Swiss chard — I frequently chop Swiss chard and then sauté it with garlic, olive oil, salt and pepper for a nice side dish. I also layer a small amount of leftover meat, rice, and then the sautéed greens on top. Swiss chard is very sweet and tender and versatile. I encourage you to try my version of this old standard. I never found the original but I think you will enjoy this.

Carol Arnold is marketing manager of the Foothill Farmers’ Market Association. She can be reached at clarnold@yahoo.com.

Farmers’ Market Swiss Chard Frittata

3 cloves garlic, minced

1/2 yellow or red onion, diced

1tablespoon olive oil

1 large bunch red, green, or rainbow Swiss chard, washed and spun dry

3 jumbo or 4 large eggs, well beaten

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup grated Parmesan cheese

Heat olive oil over medium heat in a 10-inch non-stick pan. Add onions and sauté gently until translucent, about 4 minutes. Add garlic to onions. Cook for another minute. Add Swiss chard and cook for 5 or 6 minutes until softened. Add Parmesan cheese, salt, and pepper to beaten egg. Pour over cooked vegetables. Cook for 6 minutes on medium heat. At this time you can run the pan under the broiler to cook the top. If you are feeling confident, slide the frittata to a plate, cover the plate with the upside down pan and flip the frittata to the pan from the plate. Cook until firm, about three more minutes. Can be served hot or room temperature, great cut up into squares and served as a hors d’oeuvre.