April 30, 2012

Saturday, I finally charged into the garden riot occurring in the lettuce and greens bed. Everything had bolted and the arugula with flowers was about three feet tall. After sifting compost to make room for the winter garden leftovers, I slayed the arugula.

That bared the Swiss chard languishing at the back of the raised bed. It wasn’t perfect, damaged some by a few marauding snails, but more than enough for last night’s frittata.

The neon pink stemmed Swiss chard (‘Bright Lights’) has come on strong late in the season while the yellows and reds subside. I chopped the stems and sauteed along with asparagus picked earlier; of course, onions and garlic in good measure, dill, salt and pepper as well.

A garden artichoke and fruit salad with our oranges made the meal quite “local.” As we sat down to dinner, my son Andy texted an image of his dinner: risotto with our garden asparagus and purple carrots. A little later, my other son, Tim, unknowingly texted, “Enjoying the last of the asparagus from your garden.” Dinner tasted even better.