Victory Garden: First Harvest

My garden is growing like wild!

Behold, the first harvest from my Victory Garden. The Fordhook Giant Swiss Chard is getting tall and strong. Using the self-explanatory named “Cut and Come Again” method, I cut some leaves twice last week. I wrapped them in a damp towel, and popped them in the crisper.

A beautiful bouquet of chard!
A beautiful bouquet of chard!

Today, I cooked up my chard bouquet. It’s hot and humid, so I didn’t want too much stove time. In the summer, when I have really fresh produce, I favor non-recipe stove top cooking. It’s improvisational with what’s available, and what kinds of ideas it gives me. So here’s the recipe of sorts.

Ingredients

  • About two cups of chard, torn into bite sized pieces
  • Equal amount of kale, also torn into bite sized pieces
  • Whites of two green onions, chopped small
  • one clove garlic, diced
  • 1/4 cup balsamic vinegar
  • 1 can diced tomatoes
  • three fresh basil leaves
  • six small red potatoes, quartered
  • 8 oz tofu, cubed
  • a bit of olive oil
Directions
  1. Boil or steam the potatoes, set aside.
  2. Dry fry the tofu. I do this by spraying a bit of cooking spray on my cast iron skillet, then tossing the tofu around in it over medium heat occasionally until it’s browned a little. Set aside. 
  3.  Saute the onions and garlic. Until soft and fragrant.
  4. Throw in the chard and kale. Stir them around, they’ll wilt a lot.
  5. Add the balsamic vinegar. Stir again, cook another minute
  6. Pour in the tomatoes. 
  7. Mix in the tofu.
  8. Heat through.
  9. Serve over potatoes.

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