In which I cook with produce from my garden

The kale, swiss chard and broccoli have all reached a size that I’ve started harvesting it. We’re going to have kale and swiss chard every week until the first hard frost, probably. (And, maybe beyond that if I can figure out how to grown greens indoors.) I am very proud of the my plants. I’ve got an eggplant, tomatoes and chilis coming in. The squash and cucumbers are still blossoming. And, then there are all the greens. With my first kale harvest, I made a white bean, avocado, and kale salad. It had a citrus dressing. (I was going to make the dressing from scratch, but then I remembered that Newman’s own makes a wonderful citrus vinaigrette and so I just bought that.)

Great northern bean, avocado and kale salad

With the first swiss chard harvest, I made a sausage, swiss chard and swiss cheese quiche. It didn’t occur to me that I was making so many “swiss” choices, but I did. The quiches were crustless and probably needed more chard and less sausage. They were still pretty good though.

Chard, sausage, and swiss cheese wuiche

The first broccoli harvest I used to make a pasta salad. I’m pretty proud of this one. To the broccoli I added rotini, shredded cheddar jack cheese, red onion, craisins, candied pecans, halved grape tomatoes, and a bag of broccoli slaw. With this one, I used a white balsamic with honey dressing from my local grocery store. It might be my new favorite dressing. The pasta salad was a big hit.

Broccoli salad. Look how beautiful my little broccoli is!

This might be the summer of quiche because for the second time in a week, I made quiche. I used some leftover chicken with sharp cheddar cheese, and kale sautéd in olive oil with garlic and shallots. The chicken didn’t really add anything to it, but the kale with the garlic and shallots was awesome. This was also crustless; that was just easiest. Crust can be nice but it is a hassle.

Chicken, cheddar and kale quiche

I don’t know what I’m going to make with the kale, chard and broccoli next. I bought some tomatoes, beets, fennel, mint and tomatoes at the farmer’s market and I’ve already made a beet, fennel and mint salad and I have plans to sauté the beet greens and serve them with some potatoes. The plan was to make BLTs (maybe BCTs? or BKTs?) but I think I also might make a cucumber caprese salad with one of the tomatoes. My basil plant is definitely ready for a harvest.

I love this time of year. There is so much bounty on display and it feels like there is time to try new things. At the farmer’s market we saw kohlrabi, purple cauliflower and so many summer squash and zucchini. Oh, do I have some plans.

So, even though I have dissertation edits and I lot of other work on, I’m so thrilled to have this creative outlet. I mean, you gotta eat, right?

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