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.
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.
- 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
- Boil or steam the potatoes, set aside.
- 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.
- Saute the onions and garlic. Until soft and fragrant.
- Throw in the chard and kale. Stir them around, they’ll wilt a lot.
- Add the balsamic vinegar. Stir again, cook another minute
- Pour in the tomatoes.
- Mix in the tofu.
- Heat through.
- Serve over potatoes.