Remember awhile back when I said I was planting a second harvest garden? It was after I had started moving around post-surgery on my knee. I pretty much missed all of the summer gardening, as I wasn’t able to get down in the dirt to do anything. I also wasn’t allowed to have greens much during the summer because I was on blood thinners after a blood clot from the surgery. That was a HUGE bummer for me, I gotta tell you.So when my late harvest crop of greens came in, it wasn’t hard to figure out what I would do. I immediately had a huge arugula salad – just like I would have in Italy, with a squeeze of fresh lemon juice and a drizzle of extra virgin olive oil, sprinkled with some Parmigiano Reggiano cheese and toasted pine nuts. The spinach was also easy – it cooks down to such a small volume that my single harvest was consumed in one dinner of Steakhouse Style Spinach. (BTW, I also cook with arugula, and especially love it in pasta dishes.)The Swiss chard and kale are going to be harvested soon, and I’m already thinking of what I might make. Possibly a cheesy kale pie? Or maybe a version of spanokopita using swiss chard? Or perhaps I’ll just wilt the greens down and freeze them for using in soups and stews this winter. Here’s to being able to eat greens again – and to the warm Colorado fall that allowed me to get such a great second harvest from my garden!
This recipe was published @ http://cookingwithmichele.com/2012/11/second-harvest-gardening/
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