Chard with Mixed Summer Veg in Brown Butter Balsamic Emulsion

Got rainbow chard and summer squash from the Brunswick farmers market last saturday. First time having rainbow chard - greens were very similar to beet greens, stems were beautifully colored raw, slightly less so cooked, but with a nicely robust texture. Sauce was delicious, though not well emulsified (problem: lack of effort); rich nutty butter + sharp balsamic (unaged, cheap) + mustard + sweet honey. Mixed vegetables were diced and effectively steamed in their own water. They lacked individual character, but were a serviceable bed for the chard. Dianne roasted some small red potatoes we also got at the market; delicious as always, with a perfectly fluffy texture inside.