eat your greens…

My garden feels like it’s taking a bit longer to ‘get going’ this year as opposed to past years. I attribute it to the fluctuating weather we’ve been having these past few weeks…it’s been pretty extreme around here – cold, then SUPER hot and sticky, now it’s cool, balmy and wet … at least I don’t have to worry about watering for the next few days – I just have to contend with the mosquitos and weeds…two things which just love this kind of weather. Before all this wet and sticky weather arrived, we did enjoy a few absolutely beautiful days – thankfully – so before heading to the beach (have to take advantage of every warm sunny day in  Maine – there not always abundant…) to play in the sand and sun, Finn and I did a little garden work…

We pulled a few weeds, planted three more tomato plants, tended to the existing plants and of course picked greens – super delicate lettuces, firm and curly kale and vibrant swiss chard…

swiss chard – love the contrast of colors…

kale is just bursting

carrot greens are thickening

pumpkins are thriving near the compost pile and the borage (below) is great not only for the protection it gives the tomatoes, but also for the vibrant color it exudes among all the green…

The corn unfortunately has had a few set-backs – heavy rains for the first planting, intruders for the second planting and now, thankfully, this third planting is beginning to show signs of life – no pics yet, didn’t want to jinx anything…oh the risks of gardening…

Though the benefits far out way the risks – most definitely. Knowing where your food comes from, understanding and appreciating the dedication needed to grow your own, and most importantly the taste it delivers – there’s nothing like it! Not to mention the convenience.

Mushrooms, vermont cheddar cheese and freshly picked kale all melted together between fresh crispy corn tortillas and then topped with sour cream and salsa make for a quick and simple meal – mushroom and kale quesadillas, yum. Add a margarita and it’s a perfect meal!

Too bad I wasn’t able to snap a photo of them before we devoured them, they were delicious!  You’ll just have to try and see for yourself! Garden to table – everyone should be so lucky!

until next time – enjoy.

5 thoughts on “eat your greens…

  1. Will have to try your kale & mushroom recipe. I can never figure out anything other than adding to soup. I have joined a CSA and have had 2 pick-up so far and have kale and swiss chard galore. Any ideas for swiss chard?? Picked my first cucumber from my garden.
    Mim

    • With the mushroom and kale quesadillas add a bit of cumin, salt and pepper and your good to go. I like to toss a bit of sauteed kale or swiss chard into black beans (beans and rice) or chili (chop it super small so it softens nicely) – I also have a great recipe for a swiss chard tart (must post this soon), it requires quite a bit of swiss chard (so perfect recipe for everyone involved with CSA’s) it freezes well and it looks as beautiful as it tastes! Swiss chard (chopped fairly small) sauteed with onions, cooled then tossed with ricotta, egg and freshly grated parmesan with a touch of nutmeg, salt and pepper – all placed in a tart pan lined with puff pastry – (top with puff pastry too) and then baked ’till golden brown…yum! I use swiss chard anywhere spinach is called for too. Try it on grilled cheese sandwiches with pesto or simply serve as a side topped with salt and a squeeze of fresh lemon…

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