Tuesday, July 13, 2010

Garden Update

Thanks to Lily, Sascha, Stuart, and Lauren's help these last few weeks, we've gotten a great start on making the garden of our dreams come true. Soon, we hope to be making dinners with the fruits of our labor. If anybody is interested in getting dirty or trying their hands at gardening, there is still a lot to do and we welcome all helpers! Just email us and come on over!

Some photos of our starters and seedlings


View of cucumbers, lettuce, celery, summer squash, butternut squash, and garden peach variety tomatoes (not in view, carrots and radish seedlings).


View of green beans, kale, chard, and savoy cabbage (not in view, garlic and onions)


View of oregano, basil and parsley (still to come, coriander and rosemary)

1 comment:

Building a House and Home said...

Here's my recipe for the Chard Tart. Be prepared: it is not vegan. It's from the Joy of Cooking, the best cookbook of all time:

Chard Tart-
A springtime tradition in many parts of Italy and France. Escarole leaves, spinach, or other spring vegetables can be mixed in or substituted for the chard.

To prepare the pastry, combine in a medium bowl:
2 cups all-purpose flour
1/2 tsp salt

Stir in until thoroughly blended:
1/2 c. water
1/2 c. extra-virgin olive oil

Knead the mixture briefly. The dough will be very moist and difficult to roll, so press it into an 11-inch tart pan with a removable rim.

Cook in a large skillet over medium-low heat until well softened, about 15 minutes:
2 TBS olive oil
1 red onion, finely diced

Add and cook until tender, 8 to 10 minutes:
1 lb chard leaves or other greens, stems removed, leaves well washed and chopped.

Season with:
2 TBS chopped fresh basil, or 1-1/2 tsp dried
1/4 tsp salt
1/8 tsp ground black pepper

Position a rack in the lower third of the oven. Preheat the oven to 375.

Combine in a bowl:
3 large eggs
1/3 c. heavy cream or half and half
1 c. grated parmesan cheese

Add the chard mixture, then scrape the mixture into the prepared tart shell. Bake until the crust is golden and the filling is firm, 40 to 45 minutes. Let cool to room temperature before serving.