A Little Swiss Chard for Lunch

Well, folks, unfortunately it is November and the forecast is for colder weather so maybe it is time to shut down the green house. Now the greenhouse has no auxiliary heat so unless the daytime temperatures exceed the night time temps, things are going to turn out badly for the remaining produce.

Not that much left, some Swiss chard, a handful of small green peppers, some tomatoes pretending they are still growing and some parsley and of course some chives. A late planting of cilantro, arugula  and spinach might last a while longer.

Apart from the tomatoes, the other produces still looks great, so off to the kitchen it goes. But what to do with it?

Here's my recipe for lunch.

Couple strips of bacon.
Handful of chopped onions, stored a bunch from the garden a couple of weeks ago when I dug up the rest of the potatoes.
The chard. Mine was getting a little older so I cut out the spline.
A small green pepper.
A bit of chives.
A handful of parsley.


Now the bacon was in the freezer so I nuc'd it for two minutes. This thaws it and precook it a bit.
Cut the bacon into about 1" pieces and drop it in the cast frying pan that is well heated.
Add the chopped onions and sauté until the bacon is done to your taste.
Slice or tear up the chard into bite sized pieces, slice up the green pepper and lay it on top of the bacon and onions and with a lid on, steam for about 10 minutes or so. Until the chard is wilted.

Now sometime I get a little carried away but I like flavour, so I added one clementine orange, segmented, a large dash of lemon juice and a handful of chopped walnuts. Just before everything was done, I laid on four or  five pieces on cheddar and Swiss cheese, the small ones you get in a variety pack. The cheese and walnuts give the meal a touch of protein if you eat this as a whole meal deal. You can of course, use this as just a side dish and barbecue some chicken nuggets or a few pork chops.

Turn out super tasty, enough to make you hate the thought of waiting all those months before we have fresh produce again.

By the way, don't forget to water the trees before the ground freezes solid.