I have just picked the garden clean except for the herbs. Finally the
KW beans are slowing down but there were still more there today. I'm
having a problem with my romas falling off when they get to the blush
stage but not fully ripened so they will look a little underripe. This
is one of two large baskets I picked today. I need ideas for the swiss
chard. I use it in lasagne, swiss chard rolls, or freeze to use as a
ripe green. My swiss chard is right now going nuts!
http://tinypic.com/e0o7q1.jpg

In article >,
~patches~ > wrote:

> I have just picked the garden clean except for the herbs. Finally the
> KW beans are slowing down but there were still more there today. I'm
> having a problem with my romas falling off when they get to the blush
> stage but not fully ripened so they will look a little underripe. This
> is one of two large baskets I picked today. I need ideas for the swiss
> chard. I use it in lasagne, swiss chard rolls, or freeze to use as a
> ripe green. My swiss chard is right now going nuts!
> http://tinypic.com/e0o7q1.jpg

I need to replant swiss chard. I lost my last winter plants to the
summer heat.

If the tomatoes are "blushed" they should ripen at room temp on the
windowsill.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"~patches~" > wrote in message
...
>I have just picked the garden clean except for the herbs. Finally the KW
>beans are slowing down but there were still more there today. I'm having a
>problem with my romas falling off when they get to the blush stage but not
>fully ripened so they will look a little underripe. This is one of two
>large baskets I picked today. I need ideas for the swiss chard. I use it
>in lasagne, swiss chard rolls, or freeze to use as a ripe green. My
>swiss chard is right now going nuts!
> http://tinypic.com/e0o7q1.jpg


Swiss chard with garlic and pine nuts

1 large bunch Swiss chard
1-2 cloves garlic, minced
olive oil
1/3c pine nuts
salt, pepper

Wash and drain the chard and chop it coarsely, discarding any thick, tough
stem ends. Heat 2 TB oil in a large skillet and add the garlic. Cook until
just barely beginning to brown. Add the chard and stir. Cover and cook,
stirring now and then, until the chard is tender. This will be 10 minutes or
more depending on the chard and how you like it. There should be enough
water on the chard leaves for cooking, but if necessary add a little more.
The goal is to have very little liquid left when cooking is finished. Salt
and pepper to taste.

Meanwhile, heat 1/2 TB olive oil in a small nonstick fry pan and cook the
pine nuts over medium heat, stirring frequently, until golden brown. Put the
chard in a serving bowl and sprinkle the pine nuts over.



--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

~patches~ wrote:

> I have just picked the garden clean except for the herbs. Finally the
> KW beans are slowing down but there were still more there today. I'm
> having a problem with my romas falling off when they get to the blush
> stage but not fully ripened so they will look a little underripe. This
> is one of two large baskets I picked today. I need ideas for the swiss
> chard. I use it in lasagne, swiss chard rolls, or freeze to use as a
> ripe green. My swiss chard is right now going nuts!
> http://tinypic.com/e0o7q1.jpg

tomatoe chutneys?

Peter Aitken wrote:

> "~patches~" > wrote in message
> ...
>
>>I have just picked the garden clean except for the herbs. Finally the KW
>>beans are slowing down but there were still more there today. I'm having a
>>problem with my romas falling off when they get to the blush stage but not
>>fully ripened so they will look a little underripe. This is one of two
>>large baskets I picked today. I need ideas for the swiss chard. I use it
>>in lasagne, swiss chard rolls, or freeze to use as a ripe green. My
>>swiss chard is right now going nuts!
>>http://tinypic.com/e0o7q1.jpg
>
>
>
> Swiss chard with garlic and pine nuts
>
> 1 large bunch Swiss chard
> 1-2 cloves garlic, minced
> olive oil
> 1/3c pine nuts
> salt, pepper
>
> Wash and drain the chard and chop it coarsely, discarding any thick, tough
> stem ends. Heat 2 TB oil in a large skillet and add the garlic. Cook until
> just barely beginning to brown. Add the chard and stir. Cover and cook,
> stirring now and then, until the chard is tender. This will be 10 minutes or
> more depending on the chard and how you like it. There should be enough
> water on the chard leaves for cooking, but if necessary add a little more.
> The goal is to have very little liquid left when cooking is finished. Salt
> and pepper to taste.
>
> Meanwhile, heat 1/2 TB olive oil in a small nonstick fry pan and cook the
> pine nuts over medium heat, stirring frequently, until golden brown. Put the
> chard in a serving bowl and sprinkle the pine nuts over.
>
>
>
Oh now this sounds good, thanks! I just happen to have pine nuts too!

jake wrote:

> ~patches~ wrote:
>
>> I have just picked the garden clean except for the herbs. Finally the
>> KW beans are slowing down but there were still more there today. I'm
>> having a problem with my romas falling off when they get to the blush
>> stage but not fully ripened so they will look a little underripe.
>> This is one of two large baskets I picked today. I need ideas for the
>> swiss chard. I use it in lasagne, swiss chard rolls, or freeze to use
>> as a ripe green. My swiss chard is right now going nuts!
>> http://tinypic.com/e0o7q1.jpg
>
>
> tomatoe chutneys?

Yep, they are good as is tomato chili sauce which I think is pretty
close to a chutney anyway.

"~patches~" > wrote in message
...
> Peter Aitken wrote:
>
>> Swiss chard with garlic and pine nuts
>>
>> 1 large bunch Swiss chard
>> 1-2 cloves garlic, minced
>> olive oil
>> 1/3c pine nuts
>> salt, pepper
>>
>> etc. etc...
>> >>
>>
>>
> Oh now this sounds good, thanks! I just happen to have pine nuts too!


It sounds wonderful, and your veggies were beautiful, patches, esp. the
chard.

Good looking range of veges Patches, and it's nice to see it confirmed
that swiss chard really *is* what we know in NZ as silverbeet.




On Tue, 27 Sep 2005 16:21:39 -0400, ~patches~
> wrote:

>I have just picked the garden clean except for the herbs. Finally the
>KW beans are slowing down but there were still more there today. I'm
>having a problem with my romas falling off when they get to the blush
>stage but not fully ripened so they will look a little underripe. This
>is one of two large baskets I picked today. I need ideas for the swiss
>chard. I use it in lasagne, swiss chard rolls, or freeze to use as a
>ripe green. My swiss chard is right now going nuts!
>http://tinypic.com/e0o7q1.jpg