On Sun, 15 Sep 2019 jmcquown wrote:
>
>OB Food: I'll be cooking catfish for dinner. Pan fried. Butter beans
>to go with it and some sliced yellow (crookneck) squash.
>
>Jill

Last night's dinner was fried skinless boneless chicken breast cutlets
(just lightly seasoned with s n'p, granulated garlic, and Italian herb
blend). Also sauted Swiss chard with a bit of garlic. And the main
event, first pick of the season a five pound cabbage I turned into
coleslaw... no slaw compares to fresh picked and hand sliced. Plenty
LOs for tonight.
Only negative about chard is carefully slicing out the stem and mid
rib of each leaf, time consuming and labor intensive... but the
results are worth it. Btw, chard tastes nothing like beets... beet
tops taste nothing like beetroot either. Chard is a very mild
flavored tender green, takes on the flavor of whatever seasoning, this
time slivered sauted garlic, also added the last of the Korean sliced
eggplant. Forgot the plated pics so enjoy the LOs. Tomatoes are
still producing:
https://postimg.cc/gallery/tm90mtcy/