[Garden] [BULK] Recipes from our garden

[Dave Dolson]

I think a swiss chard recipe is called for. It makes a good side dish.
Use the same recipes for spinach.

Butter Chard
- several large chard leaves
- 2 tablespoons butter
- salt

Wash chard. Cut off blemishes. Remove stem if you want.
Heat a large skillet to medium-low heat.
Melt butter. Add chard, and quickly turn it over a few times until it
reduces in size to a dark colour (just a couple of minutes).  You'll
wonder where it all went. Salt to taste.
When you realize you didn't cook enough, repeat the process.


Indian variation: heat canola oil or peanut oil to high, and first add
cumin seeds and black mustard seeds until they hop around a bit (10s).
Add turmeric, salt and some curry powder and stir. Reduce heat and add
the chard.


> -----Original Message-----
> From: garden-bounces at lists.wpirg.org 
> [mailto:garden-bounces at lists.wpirg.org] On Behalf Of J. Rochon
> Sent: Tuesday, August 25, 2009 1:41 PM
> To: garden at lists.wpirg.org
> Subject: [BULK] [Garden] Recipes from our garden
> Importance: Low
> 
> Gardeners,
>                 I invite you all to contribute your own recipes 
> involving foods that we grew.
> 
> Pistou, a.k.a. French pesto, traditional in Provence.
> A handful of basil
> 4 cloves of Garlic (Ian is curing it)
> Olive oil
> Salt
> You can mash the basil and garlic like a French peasant-cook 
> or try your 
> own version of will it blend. Add olive oil and salt to taste. 
> Apparently this can keep up to a year in a cool place, but I 
> don't think 
> it will last that long.
> 
> Groundhog Surprise, in honour of our cute, fuzzy visitor.
> Turnips with greens.
> Potatoes
> Garlic
> Oil for frying, I use canola.
> Salt
> Curry powder
> Sour cream
> 
> Check area for wolves, coyotes, foxes, bobcats, bears, large 
> hawks, and 
> owls and dogs before emerging from burrow. Cut off  the 
> turnip greens. 
> Dice the "taters and neeps" and boil them for fifteen minutes. While 
> they cook, dig out your winter burrow, alternatively soak the 
> leaves in 
> salt water to kill bugs and loosen any dirt. Take the leaves 
> out after 
> ten minutes, make sure they are dirt and bug free. De-rib and 
> mince the 
> leaves, mature turnip leaves are tough, even for a groundhog. 
> Mash and 
> mince the garlic. Chop the onion coarsely, pieces should be 
> smaller than 
> a groundhog. Drain the potatoes and turnips and let them sit 
> for about 
> five minutes. The original recipe called for  1/4 cup of oil, I use 
> about half that, heat the oil. The hotter the oil, the crisper the 
> veggies. Do not start a fire, it will scare the groundhog. Put the 
> potatoes and turnips in first, toss them a bit, then the 
> minced leaves, 
> then the onion. Bash it about like a surprised groundhog, 
> then cover and 
> turn the heat down to simmer for ten minutes. While you wait, nibble 
> some raw veggies, mix the curry powder and sour cream. Toss in the 
> minced garlic, mix and wait until the aroma has established 
> itself, or 
> you get tired of pretentious cooking directions, like a 
> groundhog. Add 
> the curry, turn off the heat and mix well. Serve right away. No 
> groundhogs were harmed in this recipe, but the one in our garden may 
> develop body-image issues.
> 
>                                         -Jason
> 
> -- 
> -----------------------
> Jason Rochon
> Campus Tech 
> (519) 888-4567 X33518
> 
> 
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