Northern & Central Midwest
Vegetable Gardening in the Midwest
This manual for vegetable gardening by C.E. Voigt and J.S. Vandemark (Cooperative Extension Service Circular 1331, University of Illinois at Urbana Champaign, 1995; $20) is one of the best tools I have for the garden. It has seeding and planting dates for zones 4, 5, and 6, as well as an extensive selection of vegetable cultivars for the Midwest. And, best of all, it has sections for troubleshooting each vegetable.
With the plethora of greens in the garden now, I need a good way to keep using them. This recipe is tasty and quick.
2 tablespoons fruity olive oil
1 large clove garlic, minced
5-6 stems scallions, chopped
1 pound Swiss chard or other greens, trimmed and chopped
1 cup chopped tomatoes
1 tablespoon balsamic vinegar
1 teaspoon sugar
salt and pepper
grated Romano cheese
Heat the olive oil and saute the garlic and scallions until soft, about 5 minutes. Add the greens, tossing to coat in the olive oil. Put a lid on the pan and let the greens steam for about 3 minutes.
Add the chopped tomatoes, balsamic vinegar, and sugar and heat through. Season with salt and pepper to taste and top with fresh grated Romano cheese.
Yield: Serves 2