Lemon Swiss Chard With Elephant Garlic

Rhubarb Swiss Chard

Inspiration in the kitchen is a wonderful thing when it brings success and last night was a big success with some Swiss Chard.  So here's the latest recipe from my inspired kitchen.  

A good friend had given us a generous bag full of beautiful Swiss Chard that I had been using in salads this week.  But that bag was taking up too much room in the fridge so it was time to cook it up.  I had no idea how I was going to cook it but I just knew it would make the perfect side dish for the fish and potatoes I was planning for dinner.

Being someone who does more cooking by the seat of my pants than from recipes I blew off looking for a recipe and just began tossing things I had into the pan.  I had just finished prepping the fish for the oven and had some left over lemon zest on the cutting board that was making my mouth water so I decided to use it in the chard. 

The Elephant Garlic at harvest time

I have had elephant garlic sitting next to the stove for months, literally months, it is from last year's harvest, and because of my neglect it was almost jumping up and down on the counter like a child with it's hand raised saying "Pick me, pick me!"  Well it sort of was, but it was more likely the guilt of having not used it that was talking. 

By the way, is it just me or does anyone else have this happen; you get into the kitchen not knowing how you will prepare something and suddenly it is as if ingredients almost seem to speak to you, igniting inspiration to the point of being able to taste how things will turn out?  I swear that is exactly what it felt like was happening last night and the results were fabulous!  I absolutely loved how the fresh lemon zest gave this dish a really refreshing flavor.  The fact that the chard is much milder in flavor than spinach made it all the more perfect.

Lemon Swiss Chard with Elephant Garlic

You need enough Swiss Chard leaves with the midrib removed to fill a stock pot or dutch oven.

In the bottom of the pan place the following and heat to a simmer.
1/2 teaspoon fresh lemon zest (or half of the zest of a whole lemon)
1 cloves elephant garlic sliced thin
2 Tbsp white wine vinegar
1/2 cup water 

Next add the Swiss Chard...Sprinkle with kosher salt and fresh ground pepper to taste.   Keep in mind you can always add more later so don't put in too much.

Place the lid on the pot and cook on medium, turning every so often cooking until nicely wilted but still bright green.
You may want to have some vinegar to sprinkle on after it's dished up for those who like tangier greens like my hubby does but this on it's own is a simple and lovely dish.

This took maybe 10 minutes to cook including prep time.  Now that's what I call good food fast. 

ENJOY!


Copyright © 2013 by Patty Hicks
All rights reserved. No part of this blog may be reproduced or transmitted in any form or by any means, electronic or mechanical, including printing, recording or by any information storage and retrieval system without written permission from the author, except for the inclusion of brief quotations in a review. All reviews must include author's name and a link back to this blog.

Community Garden Trellises

One of the coolest things about touring our local community gardens are all the great ideas people come up with when it comes to structures.  Its a living demonstration of what works and how well.

This is pretty much what our family garden looked like when I was a kid...ground level

This garden near my home is a good example.  Lets go take a look at what folks have come up with.

Wood and chicken wire.

Small twig trellis for Cucumbers

Wire cage for tomatoes

This was made by the gardener and one of my favorites as far as how good it looked

Rebar and concrete reinforcement grid with string.

Fancy and plain tomato cages

Tri-pod trellis with string.

Stakes and horizontal string...I'm liking this idea.

Bent steel rod and string. 

Time will tell how these structures will work.  I love the different styles everyone uses and will revisit them again in a month to see how things are going.  Stay tuned.

Milk Jug Update and Other Garden Observations

For those of you who have been keeping up with my milk jug science project I have some updated photos to share.  These were taken a couple days after our freezing temperatures last week.

They should make it just fine.

Different varieties have different cold tolerances...this is a good thing to know

I got lazy and didn't bother to pull them up close to the house and figured...live or die.  I am happy to report they did just fine and are now sitting out in one of the raised beds.  Though their tops don't look like they are doing much, those roots are growing and I can't wait until I can finally plant them.

The flower stems of brussel sprouts are very yummy and tender.

While I was poking around out back I discovered blooms erupting on my left over brussel sprout plants.  (Oh yummy!)  They were tender and sweet and juicy...I love garden grazing.

Volunteer potato showing up in the garlic bed means there is garlic smashed potatoes in our future.

Across the isle from my grazing spot a bonus potato plant poked its head up in the middle of the this years garlic bed.  There seems to always be one I miss.

New growth on Lavender in early April

Across the yard new growth on my Lavenders which gave me a lovely flutter of hope.  I have Lavender plans.

My favorite Rhubarb

Then I saw the rhubarb. I have two types of rhubarb in my garden. One I spent good money on that turned out to be the puniest green stemmed variety known to man and which sports more blooms than I ever knew possible for a rhubarb and the other, a fat stemmed luscious ruby red version that I am still waiting to see some produce from.  Why do the things we really want seem to take so long to get established?  Oh well, all good things are worth waiting for.

That "other" rhubarb plant in bloom

Oh and before I forget...I had pulled up a start of the favorite rhubarb that I thought had died last year and ITS ALIVE!  Maybe there is hope for my rhubarb patch yet.  WOO HOO!

Slugs have begun to munch at Patty's Garden Buffet

In a corner stock pile of containers I saw this.  I had tossed these variegated Iris in a pot last fall hoping to get them in the ground but here they are...growing in spite of my neglect and have now become the main course on the slug's garden buffet line.  I best be getting the slugs baited or these babies will be ribbons in a few days.

Golden Bay shines this time of year.

On the way out to the garden the golden Sweet Bay, always shining, called to me like a siren song with its glowing gold foliage.  I have the plain green variety too but when I saw a photo of this plant in a cobalt container...it was just too much.  It has been my siren ever since.

Wanda Wanda beautiful Wanda

As I was leaving the back yard I spotted my little 'Wanda' Primula blooms sparkling in the shade of our fence.  (Oh my heart be still.)  I love these little beauties and it seems they like my garden too.

Happy Gardening!


Copyright © 2011 by Patty Hicks
All rights reserved. No part of this blog may be reproduced or transmitted in any form or by any means, electronic or mechanical, including printing, recording or by any information storage and retrieval system without written permission from the author, except for the inclusion of brief quotations in a review. All reviews must include author's name and a link back to this blog.

Sow Early: Winter Sowing for the Veggie Garden

It was a gorgeous sunny day out today and I had just enough caffeine in me to set me into a whirl of activity.  Ok...I went a little nuts at the nursery buying seeds but hey, the front yard is getting an overhaul anyway and the way I look at it, if I have plants that need to be planted then at least there will be something besides weeds taking up space this year.  The thought makes me pretty happy actually as I've long wanted to start growing more edibles in the front yard and I have been saving my milk jugs and butter cartons for a couple weeks to sow seeds into so today was the day to get going sowing our veggies.

I was not going to buy anything more than a package of parsnips and parsley seeds

I have tried a number of different methods for cutting into plastic milk jugs but my all time favorite is my little serrated kitchen knife...the same knife I use to slice tomatoes with.  It goes through that plastic like butter once you get it started.  I've tried hot knives and Xacto knives and found both to have draw backs that the serrated knife doesn't have.  By the way its an old fashioned serrated blade.  The new fangled so-called serrated blades don't seem to work as well either.

This knife was made in heaven I'm sure of it.

How to cut the milk cartons came from a great website http://www.wintersown.org/ .   Trudi Davidoff, the founder of the site, has done a fantastic job of providing inspiration and a place for community so if you want to learn more go check it out.  I first stumbled upon the winter gardening concept several years ago at GardenWeb.com back in the day when Trudi was moderating the winter sowing forum there.  Her passion for this type of gardening and seed saving was inspiring.  The woman is a gift I'm tellin' ya. She has a generous spirit and a gift for encouraging others.  We could use with more people like her in this world and in these times.  So back to what I'm doing with that knife and the milk jugs.

The thing about using the milk jugs is that they make wonderful little green houses.  People in cold climates and those of us in moderate climates can get a lot of growing done without the need for a greenhouse by using this method.  Milk jugs are easy to cut holes into for ventilation and so some rain will help to water the seedlings as they grow making the fussing over watering way less.  The other thing is that the seedlings don't need to be hardened off and are stronger, stouter plants instead of the spindly little things that are produced when we try to grow starts in the house and sometimes in green houses.  These reasons makes me like this method a lot.

To get started you need to cut vent holes in the shoulders of the jug and the same in the bottom for drainage.  I almost forgot to cut the holes in the bottom on these but don't you.  It's really important that the seedlings get good drainage or they will rot or drown, both of which are not the results we are looking for here.

The jugs have 3 good spots for air circulation vents at their shoulders

The 3 holes I nearly forgot...that would have been very bad.

The next thing you need to do is cut around the middle of the jug starting at just below and to the side of the handle, cutting all the way around and stopping just other side of the handle.  Do not cut the top off completely, severing the top from the bottom.  You need to keep the top attached just enough to be able to fold it back on those days when its warmed enough so the seedlings can enjoy a little more sunlight.

Cut with enough attached to be able to bend it back.

Finally I decided that not only would I write out plant tags for what was sown in the containers but I would write on the outside what was on the inside...that could come in handy at some point.  The first time I wrote in regular Sharpie marker...this will more than likely fade, so I decided to do a little science project to demonstrate the difference between UV stable markers like the Sharpie industrial types and the regular markers.  We'll see how long the regular Sharpie ink lasts.

Regular Sharpie marker is doomed to disappear with sunlight.

Now to wait and see.

The jugs need some planting media in them so to keep the cost down a bit, instead of filling the containers with seedling mix which is pretty expensive, I fill the jugs part way with regular potting soil which costs about half of what seedling mix does.  I don't recommend garden soil for this as it is too heavy and when you go to separate the seedlings their roots will be more apt to tear than with the potting soil.

Note that there are two tags so I don't forget what's sown here.

Next I scatter the seed on top of the potting soil.  I don't worry about spacing.  Most of what I am sowing doesn't really care.  The ones that are sensitive to transplanting I will direct sow in the garden so you can just scatter the seeds randomly unless they don't appreciate being transplanted.

Seedling mix is a screened lightweight media that seedlings can grow through with ease.

Next I cover the seed with seedling mix to the depth of whatever the instructions say.  So if the seed is sown to a depth of 1/4" that is how much seedling mix I put over the seeds...simple simple.

Still need  a piece of duct tape on each of the cut sides but you get the idea.

Secure the top closed using duct tape and set in a warm location.  Along the foundation of a south facing wall works great.  Don't put the lids back on the jugs as this is part of the ventilation system for your new mini greenhouse and how the plants are watered when it rains.  

Duct tape, duct tape, la la la...

Sitting in the sunshine on a February day.

Cement is a great heat sink to help keep the plants a little warmer.

The containers pictured above in the black pan were sown the same manner as milk jugs were and will stay on my southeast facing front porch which gets good sun and is covered so I can manage their watering better.  Another good thing is the cement and bricks act as a heat sink keeping the temperature there warmer than out in the yard.  By the way, the tub I found at Dollar Tree and I can easily cover it with a board if the temperatures are thinking of heading below freezing.   It also work great for watering seedling containers from the bottom, which is a really good idea as most hoses will quickly dislodge seeds with the force of the water coming out of the nozzle unless one uses a mist setting on the hand held sprayer.

Here is a list of what I sowed today if you are wondering.  Leeks, Swiss Chard, Endive, Florence Fennel, Parsley, Mizuna Mustard, Kale, Collards, Bok Choy and Brussel Sprouts.  I'll be starting some annual and perennial flowers and my tomatoes and peppers this way too.  I'll let you know how it goes so stay tuned as there are a couple more tricks up my sleeve I'll be sharing with you.

Happy Gardening!

Copyright © 2011 by Patty Hicks
All rights reserved. No part of this blog may be reproduced or transmitted in any form or by any means, electronic or mechanical, including printing, recording or by any information storage and retrieval system without written permission from the author, except for the inclusion of brief quotations in a review. All reviews must include author's name and a link back to this blog.