I have struggled with my food plot for the past few years, probably due to lack of focus, failure to be organized with watering, and-or misdirected soil maintenance. Fortunately, a new edible plant nursery opened up down the street. In just a couple of months, they have helped my garden transform and heal from whatever funk it was in. Loretta Allison of Spade & Seeds brings her magnificent seedlings to Fig Earth Supply, much to the delight of our neighborhood. Loretta raises most of the seedlings herself, with just a small selection brought in from outside suppliers. I took a couple of their workshops, and tapped into her amazing garden of knowledge, and then gleefully planted her starters, one of which was a romanesco squash. As a result, I have this wonderful, simple recipe to share, comprised of just garden zucchini, spring onions, and fresh mint. You don’t have to grow food to make this, but try to get your ingredients from the Farmers Market or in as fresh a state as possible. It really makes a difference in flavor and nutrition.
Stuffed Chard with Fennel & Spring Onions
It seems like chard just wants to be a regular part of my life. It is all over the Farmers Market, and manages to find its way into the occasional box of Farm Fresh to You that comes to my house. I have been getting nice, big leaves in bunches, which makes me want to do one thing– see what I can roll those big leaves around. Here is a straightforward idea for stuffed chard that doesn’t require anything more than your basic staple vegetables and some tomato sauce. And the cooking time shouldn’t be too long either.