Monday, July 15, 2013

Swiss Chard with Sun Dried Tomatoes and Pine Nuts

Sense of Home Kitchen

Swiss Chard with Sun Dried Tomatoes and Pine Nuts
~From the Sense of Home Kitchen, inspired by a recipe from Gourmet, February 2005  ~

Serves 4

1 1/2 pounds Swiss Chard
1/2 cup pine nuts (2 1/2 ounces)
1/4 cup olive oil
1 medium onion, thinly sliced
1 cup of water
Approximately 10 sun dried tomatoes
salt and pepper to taste

Optional Garnish:
1 tablespoon freshly grated Parmesan cheese 

Tear chard leaves from stems, then coarsely chop stems and leaves separately.

Toast nuts in olive oil in a 6- to 8-quart heavy pot over moderate heat, stirring constantly, until golden, 1 1/2 to 2 minutes, then transfer with a slotted spoon to paper towels to drain.

Sauté onion in oil remaining in pot, stirring occasionally, 1 minute, add chard stems and cook, stirring occasionally, 2 minutes.  Add chard leaves and 1 cup water and simmer, partially covered, stirring occasionally, until leaves are tender, about 3 minutes.  Season to taste with salt and pepper.

Sprinkle with pine nuts and Parmesan cheese (if using) and serve.

Thursday, July 11, 2013

The Kitchen Garden in July

Both kitchen gardens are doing very well and we have been enjoying many salads made entirely with produce from our gardens.

The carrots are still small, but they have been enjoyed in salads.

Cucumbers are producing well, we have picked several so far.

Spinach has gone to seed, but I am leaving it in the hope that some seed will replant itself, providing fall salads, and that the flowers and seeds will attract beneficial insects.

Tuesday, June 18, 2013

Welcome to the Kitchen Garden in June

2013 was a very cool and cloudy spring, it is only the last two weeks that have been warm and sunny, so the garden got off to a very slow start.  I am finally seeing some significant growth this week and we harvested our first salad from the garden, lettuce, spinach, radishes, and chives.  There are a lot of blossoms on the strawberries and the raspberries are full, so soon there will be berries at our table.

The peas look good for the first time in three years so I am hopeful that I will be able to freeze some for winter use.  I planted lots of carrots, but they have been especially slow so they are only three or four inches high, hopefully we will see enough produce to fill the bins in our refrigerator.

Tuesday, June 11, 2013

Chive Blossom Vinegar

Perhaps you noticed, I took a long, unscheduled break from the website.  Future posts may be sporadic, I am focusing my time where it is more important, however this vinegar is so good, and chives are blooming (up north anyway) so I thought I would share some chive blossom vinegar today.