My vegetable beds have gone totally Darwinian – the squash, melons and cucumbers are all tangled up in each other, the kale is five feet tall, and the spaghetti squash vines have taken over one bed and are reaching over the aisle and climbing the green bean trellis. It’s scary out there.

Here’s the problem: I can’t throw away vegetable starts. I don’t do seeds unless they can be planted directly into the beds. When the season is right, I go to the local nursery and buy a variety of organic starts – whatever sounds good. This means I buy six or eight plants when I usually need about three or four.

Take kale for example, I bought a container of six, but when planted the recommended 18” apart I only had room for four. It seemed like there was so much empty space and the starts were so itty-bitty. I couldn’t just throw them away. I imagined my baby kale crushed in the yard waste bin. So, of course, I planted all of them about 12” apart and planned to thin out the smaller more sickly ones later. When that time came they were all so healthy and doing so well. How could I rip such a lovely food-producing plant out of the ground and throw it away? Do you see? This same thing happened with the onions, leeks, chard, kale, all manner of squash, celery, beans, and the lettuce. There’s some crazy shit going on out there.

So now, instead of broccoli, I am awash in chard and kale – greens, greens everywhere. I bring a cooler full to the Wednesday night sailing races and I walk around the parking lot, just me and my bunch of greens, pushing them on anyone who will take them. I add kale to everything – pea soup, stews, spaghetti, and, yes, it was not my proudest moment, but I even add them to tacos.

I’m constantly on the lookout for good greens recipes. I’m fond of a white bean and chard or kale soup and also Martha Stewart has an awesome recipe for brown rice and chard risotto, wrapped in a blanched chard leaf (like a burrito) and topped with tomato sauce. It’s great but exhausting to make.

My new favorite is this one. I substitute chard for spinach and it’s oh so good. Rice, onion, egg, chard and lots of cheese baked together? Really, you can’t go wrong.

Have you got any good greens recipes for me? Please, please help me with our chard consumption. I’m begging you.

5 thoughts on “Survival

  1. peggy

    No great recipe right now, but hey!! Do I have a deal for you!!!
    How about we trade some kale/chard for some vine-ripened, organic, SWEET, northeastern WA tomatoes!!! Carrots included, after the 1st of Oct.
    Tomorrow, 9 a.m., Julia’s. Be there with the goods!

  2. Alyssa

    Rip up about 4 cups of kale while you brown a sausage (I use kielbasa, some use chorizo) in a stock pot with onion. Dump in kale. Add two handfuls of oatmeal (not instant, preferably slow cook) and cover with water. Simmer 45 minutes or until oatmeal not noticeable. Chop up some potatoes and cook until done. Eat!
    Also would recommend The Victory Garden Cookbook, by Marian Morash. Alphabetical collection of everything from Asparagus to Turnips and Rutabagas. Even has salsify recipes. Additionally, tells you how to plant and pick the veggies out at the market.

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