| The 2003 Left Field Garden Project ... a series about a fruitful endeavor |  |
Herb Appeal- Mid July
| The 2003 Left Field Garden Project ... a series about a fruitful endeavor | |
Herb Appeal- Mid July
It's been a great summer for growing things - lots of rain and warm weather. The Left Field Garden has flourished and now it's time to enjoy some of the produce. Hungry for a salad? How about adding some fresh parsley and cilantro for a mild herb garnish or some arugula to give it a little peppery kick. The herbs and greens are ready to harvest and will go to seed if they are not used. There must be someone who makes dill pickles who could use some dill weed! It's now about 4' tall. Some of the herbs already had to be cut back because they were too tall and falling over.
If you look through the vegetables, you might also find a ripe pepper, cucumber or an onion that are ready to eat. There is also some fresh leaf lettuce that will grow back if it is picked carefully. Here's a picture of some of the salad fixin's we found this week.
The chard is also ready to be used. It's got big dark leaves with red veins. "What do you do with chard?" Well, in case you were would like to try it out here's a couple recipes. Enjoy!
Sundays at Moosewood Restaurant
Coarsely chop 1 lb. fresh swiss chard. Thinly-slice one medium white
onion. Heat 3 Tbsp olive oil in a heavy skillet. Add onions, a little salt, a
few pinches of oregano. Sauté until onion is soft and translucent. add chopped chard
and stir-fry until the chard in wilted and deep, deep green. Remove from
heat. Toss with 3 Tbsp vinegar, add salt and pepper to taste.
Chard with Pine Nuts and Raisins
Soak raisins in hot water to cover until ready to add.
Remove coarse stems from chard, rinse leaves well, shake off excess
water. Place chard in a large pot. Turn heat on high and steam for 2 to
3 minutes, tossing the leaves several times. Drain well.
Sauté the garlic and pine nuts in olive oil for a few minutes, until
golden brown. Add the chard. Stir in the drained raisins. Toss to coat chard with hot
oil. Add salt and pepper and serve immediately.
Moosewood Cookbook by Molly Katzen (1977)
The Swiss Chard:
Internet: Perfect Entertaining www.perfectentertaining.com/page1015.html
We are also happy to have our sign back. Thanks to Suzanne's sister for repainting it.
