Sunday, November 27, 2011

Garden Recipe 1: Greens Tacos

I know what you are thinking, that this is some sort of vegetarian hippie thing, but you would be wrong.  These are authentic and delicious.

First you will need some greens
I'm partial to Swiss Chard in this recipe but you could use Kale or Collards or even Spinach.   The most recent batch I made included a few collards in addition to Swiss Chard.
Rinse greens and cut into 1 inch strips and trim stems
Blanche greens (although I skip this step when using spinach) until just shy of tender to remove any bitterness and soften ribs.  For Chard this is about 2 minutes.  Drain then Rinse in cool water.
While these hang out and drain.  Next you will want to saut√© 1/2 of a medium onion, I'm partial to red onion, in olive oil until soft then add 1 clove fresh chopped garlic.  After 1 minute, add greens and cook together until greens are soft, about 5 minutes (longer if using kale or collard greens).
Warm up a few corn tortillas and assemble as preferred.  I'm partial to sour cream as a base, then greens topped with cheese and guacamole.
Yum.  Recipe based from Greens Taco in "Everyday Mexican" by Rick Bayless.

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Winter, finally (and seriously)

I planned to start this blog last spring as my garden flew into action, but then got into the actual work of gardening and abandoned the task. However, today its winter, really winter. I'm wearing long underwear and sitting under a blanket and I'm still cold.
Today is the shortest day of the year so from here on in it gets better. I look forward to longer days, that's for sure. But I'll also tuck in and enjoy winter's freeze and snow, it does mean skiing after all. Maybe more importantly is the snow pack - without snow there isn't water for the West.
The end of the year and the solstice are a good time to think back on the last 365. I have no reason to complain and feel really lucky about the last year and really hopeful about the year to come.