Jack, the gardener of plot #4, said he is a first time gardener and a passionate cook. “It’s a thrill to begin growing my own,” he said. This year’s crop includes: five tomato plants, four basil, three hot pepper, rainbow chard, kale and collards.
These greens went right from the garden to the kitchen and Jack graciously shared his recipe. “I like to prepare them in a simple Ethiopian style. I saute a little garlic in olive oil, add a thinly slice onion and cook until translucent. Add a chopped tomato until softened, add a bunch of chopped cilantro, stir until wilted, add a bunch or two of chopped chard with 1-2 TBS water, covered and steam until done to your preference. Balance with salt and pepper and a little vinegar, if needed. Delicious!”