Fresh Walla Walla chard in November…
The seasons are definitely changing here in the Valley of the Two Wallas. Last week was the first hard frost – but not all of the plant matter has been frozen harder than the peas in plastic bags at the grocery store.
Jill and I have made a commitment to eat locally as much as we can. Today I had the opportunity to harvest some beautiful chard from the community garden (across the street from Shady Lawn). I took it home and cooked it immediately.
Fresh multi-colored Chard
First I chopped the stems into small pieces and then I sautéed them in olive oil. Just as the stems became tender I added some chopped garlic from our Welcome Table Farms CSA allotment. When the garlic was lightly sautéed I added the chopped chard greens, some red wine, put the pot lid on and steamed the chard.
It’s mid-November and we are eating greens harvested less than six blocks from home and less than two hours earlier – how much better can life be?
