|A fraction of the gardening operation , chard on the right.|
|April 15th--just a few inches, mostly melted now.|
Freshly picked young chard is velvety soft with a delicate flavor. I still had some of that Tangelo Vinaigrette left over, so making a delightful salad was quick work.
All I had to do was cut out the center ribs, then stack the leaves and cut crosswise into strips about 3/8-inch (1 cm) wide. Then I combined them with slices of baby cucumber, red pepper, and red onion in a bowl and tossed it all with the vinaigrette.
The chard was amazingly fine; if you look closely, you can actually see a little piece of red pepper through one of the strips. Now just imagine biting down on that! It was more like an herb accompaniment for the cucumber and pepper than an actual salad green. Yum!
I can't wait until all these tiny sproutlings are in the ground and pushing out zucchini, peppers, tomatoes, cucumbers,peas, beans and whatever else my magical garden goddess has planned...