I am having trouble keeping up on all the produce from the three gardens I’m tending this summer. A tiny one on my balcony, the collaborative one at Kits House and the
community one at the Pine Street Garden. Even though I am sharing with friends and neighbours, I feel like all I’m doing is washing lettuce and steaming greens. I made a chard cheese pie the other night to use up an enormous heap of chard (with a few other random greens thrown in). Another standby is Papas Chorreadas, it uses a lot of green beans, potatoes and tomatoes and has a spicy Mexican twist. Both recipes are delish, two of my faves from Laurel’s Kitchen, the vegetarian’s bible. Great potluck dishes too.