Tag Archives: chard

3.8.12 Overwintered kale and chard

Posted on March 12, 2012 by diary of a tomato

One of the benefits of overwintered kale are the sweet florets they produce. The chard has revived and is sending out lots of healthy new growth. The garlic shoots are poking through at least two weeks earlier than usual. Found … Continue reading →

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1.26.12 Winter harvest

Posted on January 29, 2012 by diary of a tomato

Temperatures have been bouncing between below freezing and, at times, almost 50°F. With a January thaw upon us, we checked the covered beds in hopes of having something to harvest. These were the last two tatsoi, one clearly too far … Continue reading →

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Lamb Meatballs Simmered with Tomatoes & Chard

Posted on December 16, 2011 by diary of a tomato

When a copy of Tangy Tart Hot & Sweet by Padma Lakshmi came my way, I expected to look through it then pass it on. We don’t watch much television, and it seemed an unlikely cookbook for me to keep. Surprisingly (thanks, Leslie!), it’s filled … Continue reading →

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12.11.11 Mid-December Harvest

Posted on December 14, 2011 by diary of a tomato

Left to right: watermelon radishes, leeks, celeriac, chard, and kales; not pictured: mesclun and cutting celery.  With the raised beds covered snugly with mini hoophouses, it’s easy to get lulled into believing the garden would continue far into winter. However, … Continue reading →

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Erbazzone

Posted on December 2, 2011 by diary of a tomato

A favorite way of preserving garden vegetables is to freeze it in a ready-to-eat form, and when we have an abundance of cooking greens, I like to make Erbazzone. Freezing cooking greens may be quicker but, once it’s baked, this Italian savory tart … Continue reading →

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10.26.11 Change in the weather

Posted on October 29, 2011 by diary of a tomato

With a prediction of snow, it was time to take what we could from the garden (clockwise from top) — Rainbow Mix chard, King Richard and Giant Musselburgh leeks, Detroit Dark Red beets, and salad greens (Astro arugula mixed with Gourmet and … Continue reading →

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