I've had a few nice harvests along the way. The only one I didn't capture on film are the Matt's Wild Cherry tomatoes: the first, second, and third ripe ones were eaten in the garden.
Showing posts with label chard. Show all posts
Showing posts with label chard. Show all posts
July 11, 2010
Harvests
The garden has seen exponential growth during the month of June. Good rains and warm sunshine boosted the warm-loving plants and bolted the rest. The paths are overrun with weeds: the mulch has mysteriously disappeared and my neglect for various reasons have not helped. The eggplant and potatoes are being devestated by flea beetles and I'm starting to notice aphids on the tomato plants. Ladybugs, where are you??
I've had a few nice harvests along the way. The only one I didn't capture on film are the Matt's Wild Cherry tomatoes: the first, second, and third ripe ones were eaten in the garden.
May 5: Cilantro
May 15: Purple Plum Radishes
June 3: Five Color Silverbeet Swiss Chard
June 7: Strawberries from Waterman's Market (hand-picked)
July 3: Royal Purple and Contender Bush Beans
July 10: Costata Romanesca Zucchini, Delikatesse Cucumbers, Bush Beans, Odessa Market Peppers
I've had a few nice harvests along the way. The only one I didn't capture on film are the Matt's Wild Cherry tomatoes: the first, second, and third ripe ones were eaten in the garden.
June 3, 2010
Chard
Five Color Silverbeet in the garden
and ready to eat for dinner!
To prep chard, fold in half and cut the leaf away from the stalk. I like to chop the stalks up like celery and throw them in the pan to soften before the greens. LOTS of good vitamins: A, C, E, and K as well as B complexes including folate. Chard is usually cooked like other dark leafy "greens", sauteed with onions and garlic. I've also used it in place of lettuce on sandwiches; it's just a touch chewier. If you aren't growing it, it should be available in the markets from June to August.
and ready to eat for dinner!
To prep chard, fold in half and cut the leaf away from the stalk. I like to chop the stalks up like celery and throw them in the pan to soften before the greens. LOTS of good vitamins: A, C, E, and K as well as B complexes including folate. Chard is usually cooked like other dark leafy "greens", sauteed with onions and garlic. I've also used it in place of lettuce on sandwiches; it's just a touch chewier. If you aren't growing it, it should be available in the markets from June to August.
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