I fell in love with Swiss chard at first sight. I first spied this vegetable at the local farmers market while I lived in Illinois. And there is a specificity to my infatuation – they must be of the rainbow variety. Large shiny radiant green leaves pillared by a red stalk and multiple veins throughout. What’s not to love? Two years ago, I took my infatuation to the next level and started a garden flirtation with this nutrient-dense veggie. I dedicated a 4 by 1 ft section of our tomato garden to their cultivation. Unfortunately, I waited too long to harvest and by then they had an earthy flavor that was most disappointing. Still, I just loved the way they looked in the garden and so allowed them to grow to near Jurassic proportions. Last year, in my second attempt, our nutrient depleted soil resulted in a single plant which I was loathe to cut. Enter this year and Anders’ threat that if we are giving up much-prized tomato real estate for this vegetable, then we had better have something to taste for it. Thus warned, I embarked on a mission of soil amendment research and implementation that an agronomist would approve of.
This sandwich is an imprompty improvisation made from ingredients we found around the house. The roast pork is from the night before as is the tabouleh. The Italian Salsa Verde is from our wedding, where is was both served for dinner and given as a gift to the guests. The Swiss chard is from our vegetable garden, and the roasted garlic- well let us just say we make sure never to run out of roasted garlic.