• In the Herb Garden

    Savoring Summer’s End

    It’s the last day of Summer. And it’s cloudy. And cold. Which means I’m trying hard not to get bummed. Hawkeye to the rescue! He’s cut up a big batch of our heirloom tomatoes to cook into sauce and can. The smell of the tomatoes is like having sunshine indoors. I can already feel my mood lifting. (The glasses of cabernet sauvignon he poured might not be hurting, either 😉 )   SaveSave

  • In the Herb Garden

    In love with Swiss Chard

    Its calcium, iron, and vitamin C content are not the only reason I love Swiss Chard. When the sunlight hits it, the vibrant stalks light up like stained glass. Never fails to knock me out. We treat it as a cut-and-come-again, harvesting individual stalks as they’re ready instead of cutting the whole plant at once. Alone or combined with other leafy greens like Kale, Tatsoi, and Mizuna, it makes for a quick and easy side dish, cooked with onions, garlic, rosemary, and a dash of Bragg’s. SaveSave