Subscribe to gardening adventures by Email --> gardening adventures

 

What to do with all that chard…
Cara really wanted some chard planted in our teaching garden so I obliged (obviously). Now, we have tons of white and red chard. Cara takes it home by the armful. However, this is even too much chard for Cara.
She ingeniously found a recipe that is perfect for this much chard… chard pesto. Instead of using precious basil to make her pesto, she uses armfuls of chard. It’s a really quick and easy recipe too!
Ingredients1 bunch (or armfuls) swiss chard, stems removed and coarsely chopped1 handful cilantro, coarsely chopped1 jalapeno, coarsely chopped2 cloves garlic1/4 cup pepitas, toasted1/2 cup olive oil1/2 lime, juicesalt and freshly pepper to taste
DirectionsPuree everything in a food processor.
Cara uses really small containers like baby food jars to freeze smaller portions of this pesto. This makes it really easy to pull them out on an as-needed basis.

What to do with all that chard…

Cara really wanted some chard planted in our teaching garden so I obliged (obviously). Now, we have tons of white and red chard. Cara takes it home by the armful. However, this is even too much chard for Cara.

She ingeniously found a recipe that is perfect for this much chard… chard pesto. Instead of using precious basil to make her pesto, she uses armfuls of chard. It’s a really quick and easy recipe too!

Ingredients
1 bunch (or armfuls) swiss chard, stems removed and coarsely chopped
1 handful cilantro, coarsely chopped
1 jalapeno, coarsely chopped
2 cloves garlic
1/4 cup pepitas, toasted
1/2 cup olive oil
1/2 lime, juice
salt and freshly pepper to taste

Directions
Puree everything in a food processor.

Cara uses really small containers like baby food jars to freeze smaller portions of this pesto. This makes it really easy to pull them out on an as-needed basis.

Here is our teaching garden to-date. You can see near the right side of the photo the newly planted rows of sweet and spicy peppers. It’s a full veggie garden now!

Here is our teaching garden to-date. You can see near the right side of the photo the newly planted rows of sweet and spicy peppers. It’s a full veggie garden now!

The afternoon we planted

Yesterday afternoon Cara, Sarah, and I planted our little veggie seedlings in the teaching garden. We ended up with 10 rows of veggies altogether. Some we directly sowed and did not start from seeds. These tend to do better when direct sowed (ds).

 

From left to right we planted in rows

1)      carrots & radish (ds)

2)      mesculin, white chard, & arugula (all ds)

3)      kale & red chard (ds)

4)      cabbage

5)      broccoli

6)      cauliflower

7)      beets

8)      (sickly, sad looking) lettuce

9)      N/A

10)   Onions

11)   Cucumbers

Things we learned

·       Plant half as many seedlings of cabbage, broccoli, cauliflower, and cucumber. We had about half a flat of each of these leftover. We’re keeping some on reserve in case some of our seedlings don’t make it. Otherwise, we will be donating them to our staff garden near our kitchen on our property.

·        Trying to start onions from seed is extremely difficult. We had to scrap all of our “seedling onions.” The onions we planted are the ones that were rescued from our garden earlier this spring (which were planted last fall).

·        Egg cartons are great for starting seeds but you can’t keep them in the carton for very long. We lost of all our cute little squash plants because we didn’t bump them up to a bigger pot fast enough. We will be directly sowing the rest of our squash seedlings next week in hopes of having some squash plants (for Cara and Sarah to eat).

·        Starting lettuce from seed also did not seem to go very well. I couldn’t give up on them so I planted them in one of our open/unused rows. I also seem to have misplaced the other lettuce seeds  I thought we had so if these little guys don’t take, I will have to go buy some more.