I was tempted to leave the chard in the garden for the winter. It’s mild enough here that chard is considered a winter crop by most people, not a summer crop.
I prefer it in summer when the leaves are more tender. They tend to get thick and a bit tough as the weather cools and the plants get bigger.
I was only slightly tempted.
I don’t want to garden in the winter. I work outside all spring, summer and most of the fall. I don’t want to do it in the winter. I want to do other things…. indoor things…. things I don’t have time to do in the summer.
I pulled it the other day. Well, that’s not quite true, Chard gets amazingly big, deep roots. I had to dig it out.
It’s now feeding the compost.
This was the last of it for the season.
Stir-Fried Turkey & Chard
Total time: 30 minutes
- 10oz (300gr) turkey cutlets or tenderloin, cut into bite-size pieces
- 1 onion, cut into quarters, then sliced
- 2 cloves garlic, minced
- 1 tbs minced ginger substitute 1/2 tsp powdered
- 1 rib celery, sliced
- 1 medium carrot, cut into matchsticks
- 6oz (180gr) chard, sliced thinly
- 1 tsp sesame oil
- 1 tbs olive oil
- 1 tbs tamari substitute soy sauce
- 1/2 cup (4oz, 120ml) chicken stock
- 1/4 cup (2oz, 60ml) sherry
- 2 tbs creamy peanut butter
- 1 tbs cornstarch (Maizena) dissolved in 1 tbs soy sauce plus 1 tbs water
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 cup (8oz, 240ml) chicken stock
- Cook rice in chicken stock until done, about 15 minutes.
- Remove from heat and fluff with a fork.
- Heat olive oil in large nonstick skillet over medium-high heat.
- Add onion, celery, carrot to skillet and stir-fry for 2 minutes.
- Add garlic, ginger and stir-fry another 2 minutes.
- Remove vegetables from pan and set aside.
- Add sesame oil, turkey and stir-fry 3 – 5 minutes, until golden.
- Return vegetables to skillet; add chard and tamari. Stir-fry until chard starts to wilt.
- Add chicken stock, sherry, peanut butter and bring to a boil.
- Cover, reduce heat and simmer for 5 minutes.
- Stir in cornstarch mixture until thickened.
- Serve over rice, adding more soy sauce if desired, according to taste.
The last room….
This is where the original access to the upper floor was – a rickety staircase in the barn.
We decided to keep the door for an emergency exit or whatever. Rather than replace it, mon mari just added a door that opens inward and put a latch on it for security, leaving the old door in place.
As to the rest of the room – like the others, the ceiling was a challenge, the floor was a challenge….
And, like the other rooms it eventually all got done. The box on the wall is for all the upstairs electricity.
Work was both faster and slower on this room: faster because it was a smaller room and mon mari had lots of experience; slower because it was the last room and there was no hurry.
But he did get to build a piece of furniture which is his first love.
The window seat turned out very nicely.
The final room…. done.