red swiss chard

10

Gratuitous Garden Porn

Had to share a few photos of my garden, which is finally thriving after a month of sluggish growth, a lot of trial and error with seedlings and a few tortured lower vertebrae from constant weeding. 

The still-unsolved Walter White- style Trowel On The Roof incident… ;)

A sacrifice to the Gardening Gods (along with a few lower vertebrae)

All my baby geese are nearly grown… sniff!

2

food garden in progress (yellow beets, red beets, carrots, china rose radishes, daikon radishes, giant spinach, packman broccoli, romanesco broccoli, celery, purple cabbage, red onions, flamingo pink swiss chard, bright yellow swiss chard, fordhook giant swiss chard, peas, parsnips, lima beans, zucchinis, cucumbers, peppermint, calendula, lemon balm, strawberries and a few fig trees). endless love for the earth’s abundance :)

2

Vegan pizza night! Garden fresh veggies on a gluten, oil, & yeast free crust. 🌿 Yellow and red tomatoes, mushrooms, yellow zucchini, basil, eggplant, olives, scallions, yellow and pink swiss chard, red onions, edible flowers (nasturtiums, calendula petals, & radish blossoms) on a pesto sauce base. Recipe for crust and pesto listed in below.

Crust - makes one 10" pizza:
- 1 heaping cup oat flour (I blended up rolled oats in my vitamix blender to make the flour)
- 3 tbsp chia seeds
- 3 tbsp pine nuts
- 1 tsp garlic powder
- 1 tsp dried herbs (oregano, basil, whatever you like).
- 2/3 cup water
- plus extra oat flour for handling.
- cornmeal for the pan (optional, but recommended!)

1. Preheat oven to 350 F/175celcius.
2. Place pine nuts and chia seeds in blender and blend until they are chopped up really small. About 5-10 seconds in a high speed blender. (Sometimes it’s easier to blend the chia seeds and pine nuts separately, depends on your blender.)
3. Mix all dry ingredients together (I do this with a whisk and then in the blender also) then mix in the water.
4. Roll the dough out on a generously floured surface, or flatten it out with your palms and fingers. Flatten to about 1-2 cm thick.
5. Prepare baking sheet by generously sprinkling cornmeal over the surface.
6. Bake for 15-20 mins, then remove, add toppings, and bake for another 10-15 mins.

Recipe for pesto: in a food processor (or possibly blender?) mix together • 60g / 1 cup *really* packed fresh basil • 40g / 2-3 tbsp pine nuts (soaked in water for a few hours beforehand) • 30g kale (I like baby or young kale, it’s less bitter. Use lacinato for a really deep green colour). • 1 fresh garlic clove • 1 tbsp garlic powder • 1 teaspoon onion powder • 1 tbsp lime juice • 60g / 1/3 cup chopped tomato(es)

SWISS CHARD

(Photographed at the Torrance Farmers market.)

Chard is an annual crop widely grown greens around Mediterranean region and is available at its best during summer season from June until November months.

Swiss chard comes in variety of types based on their shiny, crunchy stalks or petiole:

  • Green stalk: Lucullus.
  • Red stalk: Charlotte, Rhubarb Chard.
  • Multi-colored stalk: Bright Lights (white, orange, yellow, purple, pink).

6 ways Swiss chard will boost your health

  1. Swiss chard contains 13 different polyphenol antioxidants.
  2. Chard is a source of a phytonutrient called betalains, which are found in the veins and stem of Swiss chard. Betalains have an antiodixant, anti-inflammatory and detoxifying effect on the body.
  3. Swiss chard contains a high amount of fiber and protein, both of which help stabilize blood sugar levels.
  4. Swiss chard is super high in Vitamin K. There’s six to eight times the recommended daily amount in just one cup of boiled chard. This vitamin helps you maintain strong and healthy bones.
  5. It contains a high amount of Vitamin C, giving your immune system a boost with each and every bite.
  6. High in Vitamin A, Swiss chard will help keep your eyesight in tip top shape.
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