Chard

Sunny, intense fall day. How am I helping to put the garden 'to bed' for the winter? By cutting yet another 1-1/4 pound bag full of chard. It's 25 October and that's late in the growing season here. This year was a late-May/Jun/Jul monsoon period of little sun and all the greens seemed to respond well. Not green peppers and not green tomatoes but chard, kale, broccoli and such. I think our chard produced from cool June, now through cool October.

Back on 8 November 2009, most of the chard torn out to prep beds for winter; however, the remaining few small plants are indeed sprouting new growth. Warm 55 degree brilliant day today. I doubt there's even sufficient leaves for a single bite.

In lieu of those greens fennel from the market with maitake (fabulously available from our local market) sauteing a 1/2" dice of each separately and them recombining to heat and eat. I should be focusing on the brussels sprouts but the fennel really pleases each and every time.

Now for the other greens: kale. A brassica (like cauliflower or brussels sprouts) unique in its color, texture, and flavor, we had both curly and plain leaved kale. We had actually deffered eating it with the bountiful chard present. So what happens; you have to i) get it out of the garden, ii) spread the eating out over time, iii) can't eat it all tonight. Into the boiling water very briefly and into freezer bags. Wonderfully it will come out ready for whatever preparation you want to make. I prefer to slice it thinly (more surface area this way) and, since it's been in the water twice already (hot and freezing) it needs only oil and garlic/shallot/onion to bring out it's best. I've been noticing the garlic puts it over on the earthy sharp side in terms of flavor. Yet the shallots or onions put it on the sweeter side. Salt to taste after cooking and before serving. Certainly grind some pepper over it and a splash of vinegar is a real finish. Fresh lemon juice is great too.

A great, great green to accompany most any hearty other side or main.