Community

I'll be frank...the use of the word "community" can be overused. But this last week, I've regained faith in it during two separate events that happened as I prepared to attend my grandpa's funeral.

The first was on my way to the light rail station headed to the airport. I realized I was strolling through the farmers' market set-up. My favorite farmers, Jim and Carmella from Little Wing Farm, were at least two weeks early given the unseasonably warm weather. Jim gave me a hug and I explained my suitcase, sorry that I was missing their first appearance of the season. They insisted I take a handful of cherries and apricots which I promised to pay when I see them again. Sweet, warm cherries most likely picked that morning. Such a small gesture yet was such welcome comfort food as I waited for the train to arrive.

A handful of cherries from Little Wing Farm

 



The second event was who I will call My Rescue Hero Watering Friends! It hasn't just been a little warm. It's been as my friend says "stupid hot." We've been at least 10-15 degrees warmer that usual for at least a month (sorry...I'm not fact checking this right now!). I couldn't just abandon my tomatoes, eggplant, corn, fava beans, beets, cucumbers, squash, melons, Shishito peppers, and a few others I'm sure I'm forgetting; all planted in my garden. When I asked for the favor to water while I was away, there was no hesitation. So thank you, thank you, thank you friends...for keeping my veggies alive during some of the hottest days on record.

I am forever grateful to have this community. It kept me going and lifted my spirits during this time.



 

Swiss Chard 'Bright Lights'

Adding a crop of Swiss Chard 'Bright Lights' makes a dramatic statement in a veggie garden of any size. Stalks of vibrant reds, yellows, and oranges are neon exclamation points amongst peppers and tomatoes. Mine are growing next to my 'Falstaff' purple Brussels sprouts (stay tuned for their harvest). The chard can also be planted in between perennials for color that will remain through the summer.

These do well with a deep watering every other week. If they are neglected a little and start to wilt, watering will spring them back to life. My soil isn't extremely rich as I haven't composted in 2 years but it is light. The only issue is slugs. They don't completely decimate the plants, but they do make unsightly holes and trails in the leaves. I just remove the chewed up areas and use the petioles (stalks) for cooking. The petioles stand up to sautéing and have more flavor than the leaves.

My usual recipe for 'Bright Lights' Swiss Chard calls for 1 tablespoon olive oil, 2 cloves (or more!) of minced garlic, Kosher salt, chili flakes, and 5 stems of chard roughly cut. Heat up the skillet on high and add oil once it's hot, coating the pan. Reduce heat to medium and sauté the garlic until it just starts to brown. Add the chard, a couple pinches of salt, and a splash of water. Sauté until the chard is semi-tender or the leaves start to wilt. Remove from heat and serve. Other additions to this dish maybe a small squeeze of lemon juice or a reduction of balsamic vinegar with toasted almond pieces and goat cheese.