Chard, Tomato Stacks; falling figs

We went from eating lettuce and spinach every day to eating chard every day.

Fortunately, the zucchini have now started producing so we can alternate the chard with the zucchini. It will be another few weeks before we have green beans and a few more after that before we have sweet corn.

I have a few hundred pounds of green tomatoes on the vines but only the cherry tomatoes are ripe at this point…. forcing me to actually buy tomatoes.

I’m always impatient for tomatoes, but we have a farmer across the lane that sells them.

I almost forget the onions. I planted sweet onions and they are huge and delicious. We are also eating onions every day.

I used metal rings, about 3″ across to make these but ramekins, lightly oiled, would work as well.

Chard, Tomato Stacks

Total time: 40 minutes


  • 3oz (90gr) rainbow chard, stems and leaves chopped
  • 1 egg
  • 1 tsp paprika
  • 1 tsp Dijon-style mustard
  • 2 tbs Greek or plain yogurt
  • 2 thick slices tomato
  • salt, pepper

Chard Tomato Stacks


  • Put the chard in a strainer and pour very hot or boiling water over to wilt slightly.
  • Drain well, squeeze dry when cool enough to handle.
  • Whisk egg, paprika, mustard, and yogurt together.
  • Add chard and stir well to combine.
  • Lightly oil inside of metal rings and place on a baking sheet.
  • Spoon chard into rings, dividing evenly.
  • Top each with a tomato slice.
  • Bake, 400F (200C) for 25 minutes.
  • Remove. Using a spatula, remove stacks onto two plates.
  • Slide a knife around the inside of the ring and lift off.
  • Finish with salt, pepper and serve.

Print Recipe

If a tree falls in the garden and no one hears me scream……

Did I mention it’s been raining all week?

I went out to my herb garden the other night to get some chives, which are on the far end of the garden.

I tip-toed around the drenched herbs, cut my chives, turned around and there, under my beautiful, huge sage plant was a really, really big rabbit hole.

It was raining and it was night so I ignored it.

Today was finally dry enough and warm enough that I could go out and attempt to fill in the hole and repair the damage.

Our soil is clay.

Wet clay is heavy.

I have no idea how the rabbits can mange to dig such big holes in wet clay but they do. (Reminds me of a Monty Python bit….)

Anyway…. I am on my knees on my narrow little path trying to uncover the stepping blocks and get the clay mud back into the hole.

Next to my herb garden are two very large fig trees. They are loaded with figs.

Unfortunately, the figs are utterly tasteless and we never bother with them, Normally there is a flock of birds that come every year and, in the space of 3 or 4 days, eat all the figs but we haven’t heard them yet this year.

There are a lot of figs on the trees.

We’ve had a lot of rain.

As I’m kneeling, playing in the mud, I hear what I assume is the occasional plop of a fig falling through the foliage to the ground.

The sound intensified and instead of individual plops became steady.

I looked up just as the tree started falling…. right on top of me.

I screamed….. Probably not the most astute course of action but that’s what I did.

Luckily for me one of the branches caught on the other tree enough to twist it to the side and it missed me and the herb garden, falling gently to the side.

Maybe the rabbits will eat the figs.

And mon mari has one more thing to add to his to-do list.

Last update on July 2, 2017

5 thoughts on “Chard, Tomato Stacks; falling figs”

  1. It’s like a Victorian mystery: exotic foreign property, a strange hole suddenly appearing, then the sound of falling fruit becomes an entire tree about to crush the heroine. This probably all happened around midnight.

  2. Yikes, you were lucky! I wonder what ton mari will do with all that fig wood. Table tops? Exotic flooring for the barn? Firewood?

  3. Yikes!!! Thank goodness you’re okay. And how fortunate that the figs are tastefree, otherwise it would be such a tragedy.

    Our red Swiss chard is doing really well this year. We will definitely have to try your chard/tomato stacks (if we can find some decent tomatoes).

    The other night, I prepared the chard vaguely Persian style (Naomi Duguid’s book “Taste of Persia” is beautiful!!) by stir-frying it with mustard seeds, lots of thinly sliced onions, some garlic, a slosh of orange blossom water (it’s a variation on the recipe for Swiss Chard in Jamie Schler’s and Ilva Beretta’s soon to be released cookbook “Orange Appeal”) and then just before serving it, garnishing with plain yoghurt (warmed) and thinly sliced onions (pre-fried til golden) and barberries. Oh my! It was phenomenally good, even if it’s me saying it.

  4. Dan, it was a dark and stormy night…..

    Tanna, no one heard me scream. Apparently I need to practice.

    Zoomie, it’s pretty soft so I don’t think it would be good for firewood. But he can be creative when it comes to wood. We shall see.

    Elizabeth, we hauled some to the recycling center a few years ago and one of the old French guys who lurks there daily, grabbed one to eat, gave us a withering look, took a big bite, spit it out and walked away lol. I shall try your recipe – modified, of course, but in spirit. Thanks.

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