Monday, November 19, 2007

November Garden

In November, I covered the beds with Remy Cloth to protect from the cooler nights

Weekly Harvest - a large colander of chopped and cleaned chard


At 11:16 AM, Blogger No Rain said...

How do you prepare all that?

At 8:35 AM, Blogger Jeanne said...

Hi Aiyana - that entire bowl full of chard cooks down to about 5 servings.

I saute it in coconut oil with chopped garlic and grey sea salt. It's so good!

I warm up one serving each morning, and have it in a bowl with 2 or 3 eggs, poached for about 2 minutes (runny yoke), and some butter, all mixed up.

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