Tag Archives: chard

Making Sicilian-style Chard

Sicilian-style Chard

Saute minced garlic in olive oil, add sliced chard with stems removed and saute until wilted. Add chopped parsley and a splash of balsalmic vinegar. Salt to taste. I should have added pine nuts, but I forgot.

If you’re into amounts, rather than cooking by the seat of your pants, I used a pound of chard with stems removed, three cloves of garlic, 1 T olive oil, 1/4 C chopped parsley, and 1T basalmic vinegar. I used a couple of twists of Himalayan pink salt. I should have added 1/4 C toasted pine nuts. You can use lemon juice instead of vinegar, or use red wine vinegar, or add Parmesan cheese to top.

We had the chard with lasagna. YUM!

But getting yesterday’s harvest of chard, garlic and beets home turned out to be less than routine. I have a 14 ft x 20 ft plot at the new Huntington Beach Community Garden, about 7 miles from our house. I dashed over to get some chard at the last minute, miscalculating when the garden closed. I thought the outer gates were locked at 5. Uh-uhn. They’re locked at 4:30. Or at least they were yesterday. We have two gates, an outer one on the road leading to the garden, and an inner pedestrian gate with a key pad. I’m handicapped, so I drive in on the road to reduce the distance I have to walk. I park in the handicapped parking spot just outside the pedestrian gate into the garden proper.

Long story short, I finished at 4:40 and my car was locked in. Arg! I knew the pedestrian gate combination, but had forgotten the combination for the outer gate. Thank goodness for cell phones.

I called my loving husband and he called four board members before he found one at home who thought that she remembered the combination. Eureka! it worked. But then I had a heck of a time relocking the padlock (a series of interlocking padlocks on a chain that is too short) with my arthritic hands. Finally got it after much struggling.

Thirty minutes later I was on my way back home. But on Wednesday, it’s a rush to get dinner on the table before my husband has to leave to teach a night class. And that’s why I forgot to add the pine nuts to the chard dish. It’s much better with toasted pine nuts. Give it a try.

If you have a blog post about how you cooked with or preserved your harvest, visit (now who the heck is hosting Cook With It Thursdays?). Oh, yeah, it’s Robin at “The Gardener of Eden.” Check the Blog Roll to the right.

February fruits, flowers and veggies in a southern California garden

I built our front yard pond myself. We gave it a "lick and a promise" cleaning last month, but it needs additional work to keep ecological succession at bay.

Spring has arrived here on the coast of southern California. For us, spring is a long, drawn-out affair, with new things popping into bloom every week.

This year, I plan to photo-document what is in bloom each month, posting the results around mid-month. We have a small yard, 6,000 square feet, with most of the ground occupied by house, driveway and sidewalk. Still, I do the best I can with the space that I have, growing food, maintaining habitat for wildlife, and having flowers to lift my spirits.

Spring is an especially fun time for this photo project with my young fruit trees coming into bloom and my raised beds for vegetables seeing their first spring. Come take a peek at ”granny’s bloomers.”

The paperwhites that I planted by the side of our pond and dry streambed have finished blooming, but the snowdrops are in their prime.

Our pink magnolia tree is quite pretty this time of year.

Our August Pride peach is the second of our stone fruit trees to come into bloom, with the first blossom on Feb. 14 this year.

Most of the August Pride peach flowers are still in tight bud.

With three camellia bushes by the front walkway, we should have pink blossoms from January into March.

Pink cobbity daisies carry out the pink theme for February on the other side of the front walkway.

Even the flower buds on the dwarf Eureka lemon tree are pink.

One out of three of our dwarf Eureka lemon trees has set fruit already. The Eureka lemons have pointier ends than the Meyer lemons and are more sour.

The Garden of Infinite Neglect by the front sidewalk is looking less neglected than usual with a refurbished flower border. I have kale, collards and beet greens ready when I want them, savoy cabbages that might ripen some day, hopeful sprouts of yellow onions, and newly planted seeds of beets (Chioggia and Lutz Greenleaf), Bright Lights chard, baby bok choy, and yellow summer squash.

Garden of Infinite Neglect from the other direction.

I have navel oranges bigger than this head of savoy cabbage. Well, it's trying.

The chickens and I have been working on weeds in the Garden of Perpetual Responsibility. I pull them, they eat them. Finally I can see my eight artichokes and 50-plus red onions above the weeds. Someday in the next month or so, this garden should get some sunshine as the sun moves north (or we tilt, however you look at it).

Green onions, strawberries and ginger grow in pots along the driveway. I can hardly wait to see a sprout in my pot of ginger.

I'm not so organized that I have an all pink garden. The first of my freesias opened this week and they're everywhere. They've naturalized in the yard and I just let them grow. They fill the spring air with a delightful fragrance.

These lovely little Epidendron orchids bloom all year long. I have several pots of them. Other year-round bloomers in my yard are Nemesia, allysum, gazania, rosemary, lavender, lantana, and probably some others I'm forgetting.

Whoops, one of my readers pointed out that these are Epidendrons, not Dendrobiums. I was given this orchid by a friend, and misidentified it.

The lavender Scabiosas are doing well this spring.

Pansies grow in the flower border of the Garden of Infinite Neglect. Oh, look, I have a lavender theme going.I want to try making some lavender sugar this spring. Apparently you just pick the flower heads and put them into a sealed jar of white sugar for a few months.

Lavender smells wonderful and attracts bees to the garden.

I'm growing purple cauliflower this year too, a new variety for me called Graffiti.

I'm even growing blue potatoes. Here is the first shoot.

So much for the front yard. On to the back.

I liked the play of light and shadow with this wacky shot of a red cyclamen.

Masses of pink jasmine grow up two trellises and over our deck, filling the air with a sweet, heavy scent.

The first flowers just opened on the Sunshine Blue blueberries.

The first flowers have opened on my tomatoes. This one is an Early Girl.

My citrus harvest is winding down. I have five navel oranges left, and three Valencia oranges (the entire crop from that new tree), which I won't harvest until the navels are gone.

My limes are long gone, but I still have a baker's dozen of ripe Meyer lemons, four ripe Eureka lemons, and more lemons coming along.

I'm experimenting with a January planted zucchini. The first tiny buds have just appeared. Remind me later in the season how excited I am by this.

I am currently growing this Green Oakleaf lettuce, plus Red Saladbowl, Lollo Rossa, Red Sails, and Black-seeded Simpson, in addition to a tray of mesclun salad greens.

I planted these double paperwhites around my raised beds fairly late in the fall, so they're in prime bloom now.

I also grow nasturtiums and parsley around the raised beds. The nasturtiums are just beginning to bloom.

The mint never totally dies back in winter, but it's just now getting its spring growth spurt. I use it for tabbuli.

Those tiny fuzzy things are baby Florida Prince peaches.

Raised bed #3 has been in a state of suspended animation since I planted it last October. It's finally starting to grow now, with lettuce, spinach, radishes, cauliflower, red and yellow onions and Super Sugar Sprint peas.

My three raised beds give me a lot of pleasure as well as food. Bed #2 is featured in this photo, with chard, red and green savoy cabbage, leeks, lettuce, and garlic. Behind it is bed #1 with bell peppers, garlic, mizuna, lettuce, carrots, parnips, and chard.

The three apple trees and the plum don't show up well in this photo because they're still dormant, but you can see our coop where the three hens live.

Spring is such an exciting time in the garden. I hope you enjoyed your tour.

My pond and veggie garden in southern California, January 2010

One of my New Year’s Resolutions is to keep a good photographic record of my vegetable garden, fruit-growing and yard this year.  My plan is to photograph my yard around mid-month so I can keep better track of what grows and blooms when. Since my raised beds are new, I’m still getting used to them. These pics were taken Jan. 26.

Raised bed #1

Raised bed #1 has bell peppers that I planted in spring of 2009. They are not only still producing peppers, they’re showing flower buds for the 2010 season!

Also in this bed are two tomatoes, a zucchini, and a square foot each of garlic, mizuna, arugula, hollow crown parsnips, Danvers half-long carrots, Lucullus chard, and red sails lettuce. In the background, I have a blueberry bush, Asian pear, Meyer lemon, navel orange, and a teepee of snow peas.

garlic

Arugula

Aristocrat zucchini, a total experiment. I don't usually grow zucchini, preferring Patty Pan and yellow summer squash, but I thought I'd try a winter zucchini for the first time.

Oh boy, flower buds on my blueberry bushes! I can hardly wait for blueberries. I harvested them over a two-month period last spring.

Raised bed #2, my favorite bed

The cauliflower is gone (YUM!) from raised bed #2. Ditto the spinach. Most of the lettuce is gone as well. I’ve replanted the empty spots with garlic and broccoli. The broccoli plants are heading up while the plants are tiny, so I think that crop will be pretty much a bust. My first leeks are ready to harvest though. I started them from seed last January. Amazingly slow, just like my savoy cabbage, which is also taking a year from seed to harvest. My rainbow chard has been producing steadily ever since I put the transplants in back in late Sept. Win some, lose some.

Raised bed #3, planted in October from seeds.

Poor raised bed #3. It has gotten less than three hours of sun a day since October, and the poor little seedlings are just languishing. In this bed I have sugar snap peas, red onions, yellow onions, lettuce (Black-seeded Simpson and Lollo Rossa), cheddar cauliflower, spinach, and mizuna.  

The sun has been moving north since the winter solstice a month ago, and the seedlings are finally showing some signs of growth. I expect better results from this bed in summer.

My Garden of Infinite Neglect by the front sidewalk. Boy, does this area need some attention.

 The Garden of Infinite Neglect has kale still growing from a planting of dwarf Scotch blue curled kale in 2007. The new leaves are just as tasty and tender as newly planted kale. Amazing plants. I have collards ready to harvest as well. Those plants also went in a year ago. I pick some of them about every two months for collard greens and a ham hock or bean soup. I planted these poor savoy cabbages from seed a year ago. They’re just now heading up. None are ready to pick yet. And somewhere in there is a patch of Lutz Greenleaf beets that I never got around to pulling, also a year old. This poor area got seriously neglected while I was working on my backyard makeover with new raised beds and resetting the pavers.

Artichokes in the Garden of Perpetual Responsibility

Speaking of neglect, here is my Garden of Perpetual Responsibility. Somewhere between the weeds, I have eight artichoke plants and about 30 red onions. The storms broke one of the trellises for my thornless blackberries, so that’s one more chore that needs doing in this area. These two gardens should make you feel good about your own gardening efforts. I’m sure you don’t let weeds grow in your garden.

I also grow baby bok choy in bowls during the cooler months. I think I'll eat a few of these for dinner.

I grow green onions in bowls, starting a new batch from seed every few months. With two bowls of green (bunching) onions growing constantly, I haven’t had to buy them from the store in over a year.

Pond in our front yard that I built myself about 10 years ago.

One of my recent projects is battling ecological succession in my front yard pond. I constructed this pond myself about 10 years ago, digging the hole, lining it with a felt blanket and thick rubber pond liner, adding rocks, then planting it with taro (elephant ear), water iris, water hyacinth, wiry rush, dwarf rush, and pennywort (big mistake–it has spread outside the pond and all over the yard).

But over time, the plants grew and leaves fell in and decayed. What had been an 18″ deep pond had only a skim of water in it, with a deep, soggy layer of debris going down almost all of those 18 inches. The mosquito fish were running out of room to swim. So after all of our recent rain, I thinned out the plants and mucked out some of the debris. More work remains to be done, but it’s looking better.

My backyard pond is a simple pond liner set in the ground and filled with plants and gravel. It's more of a water garden than a functional pond, but it provides water year-round for birds, insects and other wildlife in back. I set this up in October, so it's a new pond.

Our yard is a certified National Wildlife Federation backyard habitat, but most of the wild habitat now is in the front yard since the back got converted to veggies and fruit. To be certified and/or to attract birds, insects, and other wildlife, all you need is food, water, and cover. Using plants native to the area in your landscaping is a bonus. But that’s topic for another post.

(To read more of Lou Murray’s environmental writing, see her weekly column, Natural Perspectives, in the Huntington Beach Independent at www.hbindependent.com /blogs_and_columns

Harvest Monday Jan. 25, 2010

Once again, I’m behind with my Monday harvest report. I’m going to blame it on the rain. Yep, it’s raining again today. Just harvested some lettuce in the rain. Lettuce sure loves this weather. Here’s what I’ve picked in the past two weeks in my coastal southern California garden.

Jan. 11-17

7 navel oranges (4 lbs, 1.5 oz.)

2 limes (8 oz.), last of crop

4 bell peppers (1 lb, 8 oz.)

chard (6 oz.)

cauliflower, 1 head (8 oz.)

6 lbs, 15.5 oz. of produce

Jan. 18-24

2 navel oranges (1 lb, 2 oz.)

1 Meyer lemon (5 oz.)

2 green onions (0.5 oz.)

parsley (0.5 oz.)

cilantro

1 lb, 8 oz. of produce

(To read more of Lou Murray’s environmental writing, see her weekly column, Natural Perspectives, in the Huntington Beach Independent at www.hbindependent.com /blogs_and_columns

I need more chard!

New leaves from Rainbow Chard are almost too pretty to eat. Almost.

We’re eating chard (Beta vulgaris cicla) faster than it’s growing in my garden, despite the fact that I have two staggered plantings. It’s so pretty that I hate to cut it, but it’s so delicious that I can’t help myself.

Chard seeds look large, but the actual seeds are tiny little things inside the pods.

Chard is a vegetable in the genus Beta, and like beets, there are multiple little seeds within what looks like a big, bumpy seed. When you plant one of those big seeds, you will get up to five plants growing from it. They will need to be thinned. Seeds will last five years or longer if the seed packets are kept cool and dry.

Chard, beet greens and spinach are similar. Wild beets (Beta vulgaris maritima) grow along the coasts of  W. Europe, N. Africa and Asia. They were primarily domesticated for their leafy tops. Romans developed a variety of beet with large red roots in the early Christian period, which were referred to as Roman Beets during the late Middle ages. 

Chard grew in the fabled hanging gardens of Babylon and was cultivated by early Greeks.  During their military exploits, Romans introduced chard to central and northern Europe. Chard spread to the Far East in the Middle Ages and was in China by the 17th century. 

Spinach (Spinacia oleracea), a close relative to chard and beets in the family Chenopodiaceae, migrated in the opposite direction in comparison to beets and chard. Spinach was domesticated in southeast Asia, and made its way to Europe during the Middle Ages. Early colonists brought spinach to the New World. But enough plant history. Back to the present day.

These chard seedlings will become microgreens soon.

During a heat wave this summer, a couple of my chard plants went to seed. As I am the world’s laziest gardener, I ignored the two plants that bolted and let the seeds mature and fall where they may. The result is that patch of overcrowded seedlings above. I’ll harvest them for use in salads as microgreens. I really don’t want to save the seeds from those plants, as they weren’t my best chard. But the microgreens will be tasty in a salad for Thanksgiving dinner.

Rhubarb chard has deep red stems and dark green and burgandy leaves.

My favorite variety of chard is rhubarb chard, which I think has an unfortunate name. Actual rhubarb (Rheum rhabarbarum) leaves are poisonous because they contain too much oxalic acid to be edible. We only eat the stems of rhubarb, and avoid the leaves. Rhubarb chard is another story. I think that there is a movement afoot to call it ruby chard, and that’s a good move.

But both the stems and leaves of rhubarb/ruby chard and all other chards are edible. The leaves of chard are used like spinach, while the stems can be cooked like celery. If I’m making a stir-fry with chard, I add the chopped stems to the skillet along with the onions and garlic, then add the sliced leaves near the end of cooking. The leaves only need to be cooked enough to wilt them. Young leaves don’t need to be cooked at all and can go straight into a salad.

Stems of rainbow chard come in shades of red, orange, and yellow.

My second favorite variety of chard is rainbow chard. The leaves seem to be a bit more tender than those of rhubarb/ruby chard, and the colors are gorgeous in the garden. But I’m partial to the deep red and burgandy of rhubarb chard.

Packets of chard seeds

Two other varieties that I’ll be planting soon are Lucullus shown on the left above, and Fordhook Giant, an heirloom variety from Botanical Interests. Note that the seeds from Botanical Interests are organic. I look for organic seeds whenever I can find them, because whereever those seeds were grown, the insects were safe, and the soil was being managed properly with addition of compost instead of chemicals.

Last night, we had chard cooked Sicilian style, one of my favorite ways of cooking it. I chopped half a red onion and sauteed it in olive oil along with some crushed garlic. If I’m using the stems, I add them at this step. After the onions are translucent, I add the chard leaves, which I had sliced crosswise into half inch slices. I put the lid on the skillet and sauteed until the leaves were wilted. Salt and pepper if you wish, and/or add a dash of crushed red peppers. Add a splash of good vinegar (I used basalmic vinegar last night, but sometimes I’ll use pear chardonnay or citrus champagne vinegar), stir, cover, and steam for another couple of minutes. Serve with shaved or shredded Parmesan cheese on top. Delicious!

(To read more of Lou Murray’s environmental writing, see her weekly column, Natural Perspectives, in the Huntington Beach Independent at www.hbindependent.com/blogs_and_columns/)