Got greens?

We worked in the garden last night, weeding and then harvesting some good stuff that's managed to thrive out there. Up top is lemon basil. It really smells awesome! Like basil, but with a definite lemon addition. According to The Tasteful Garden, you should remove the flowers frequently to encourage more leaf growth. When you harvest the leaves, cut of the top third of the branches. Never cut off more than that so that the plant can recover from it. I think lemon basil would make great pesto sauce!

Bright Lights Swiss Chard. Beautiful!

The Bright Lights Swiss Chard we planted has really done great. It looks so pretty, with the bright red, orange, and yellow stalks against the green leaves. This is the first year that we've grown it. Thanks to Bountiful Baskets I even know it exists. Here's what I like to do with Swiss Chard:

• Wash the leaves and stalks. Cut the stalks off and slice them about 1/2 inch thick.
• Roll the leaves together and then cut into ribbons with a sharp knife.
• Heat 1-2 T. of olive oil in a frying pan. Add 1-2 cloves of fresh minced garlic. Heat til fragrant.
• Throw in the sliced stalks. Cook for about 5 minutes, or til they are softened.
• Throw in the leaves. Cook until wilted and softened. Season with sea salt and black pepper.