It’s time for a garden update! Everything is growing like gangbusters. In fact, I haven’t purchased a CSA box in four weeks because we have enough coming from the garden right now. The radishes have all been harvested and consumed, but most everything else is just reaching peak harvest time.

We’re having some troubles with birds eating the tomatoes. Those little f*$%ers peck one hole in each almost ripe tomato and then have the audacity to poop it out in our courtyard. Rude! Anyway, we’ll get some netting so I hope they are enjoying them now.

Here are some recent garden pics.

The increased quantity of leafy greens to deal with and a recent query from a good friend about what to do with chard reminded me of a couple recipes I can share with you. Here is a super-simple greens preparation finished with a spicy vinegar to brighten and balance the bitter. If you don’t make the vinegar, you can use another acidic note. Wine vinegar, rice vinegar, lemon or lime juice all work.

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sauteed greens

• 1 bunch of greens (kale, chard, collards, mustard greens, etc.)
• 2 tbsp olive oil
• 1 clove of garlic and/or 1 shallot
• salt
• fresh ground pepper
• 2 tsp of hot pepper vinegar (recipe follows) or something else acidic

Separate stems from the leaf portions of the greens with a knife or by the following method. Hold the stem with your right hand, make an “ok” sign with your left around the base where the leaf starts (you want your fingers close to the stem but loose enough that you can pull the stem through – see picture below), then pull the leaf to the right which should strip the leaf portion from the stem. If using chard, cut stems into 1” lengths otherwise discard the stems. Slice leaves into 1” strips. Slice garlic and/or a shallot.

Heat a frying pan over medium high heat. Add olive oil and swirl in pan, toss in stems (if using chard), sprinkle with a little salt and sauté for a few minutes until they start to wilt. Add in leaves, sprinkle with a little more salt, stir for about 30 seconds and put a lid on and cook for another few minutes. Remove lid and stop cooking when the stems are tender. Take off the heat, stir in the acidic element, season with salt and pepper to taste. This should give you a nice bright green with a little bite to it.

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hot pepper vinegar

This is a vinegar I made up after visiting Louisiana and getting into cajun/creole food. It is a great finishing vinegar and could also be fun in a salad dressing for something more hearty depending on how hot you like it. It would also be good in a vinaigrette for sandwiches.

• apple cider vinegar (enough to fit in a convenient container – I re-use an old salad dressing bottle)
• 2-3 habanero or ghost peppers
• 1-2 cloves garlic
• 1 bay leaf
• 6 dried allspice berries

Carefully wash the peppers and make a couple small slits in the sides with a sharp knife. Using gloves for this part is advisable as these peppers will give you contact burns. In my dried chili storage container, I actually have a pair of kitchen gloves marked with permanent marker expressly for this purpose. Add all ingredients to a glass container and let sit for 1-2 days. This vinegar should keep for years at room temperature.