I was sorting photos the other day and I saw one of my potager a year ago. It was lush, green and beautiful.
This year it’s dead, dying, brown and barren.
I don’t remember ever having the vegetables finish this early.
Today I picked the last of the Delicata squash. Some aren’t ripe but the vines were dead so they got pulled. The summer squash were still blossoming, but none of the squashes were growing so they were pulled. My pumpkins were done a few weeks ago.
The only things left are the butternut squash and the chard. I have 6 new butternut squash ripening on scraggly but green vines. That will make my total harvest 14 after the 32 I got last year.
The chard is usable – but I’ll pull it after the ground softens enough to get it up without using the pickaxe.
In the meantime…..
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Stir-Fried Turkey, Chard and Butternut Squash
The last of the chard and first of the butternut squash add flavor and color to this easy skillet dinner
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Stir Fry
- 10oz (300gr) turkey cutlets or tenderloin, cut into bite-size pieces
- 1 onion, cut in half, then thinly sliced
- 2 cloves garlic, minced
- 6oz (180gr) chard, stems chopped, leaves sliced into strips
- 8oz (250gr) butternut squash, cut into bite-size pieces
- 1/2 tsp cumin
- 1/4 tsp powdered ginger
- 2 tsp sesame oil
- 1 tbs tbs olive oil
- 1 tbs soy sauce
- 1 cup (8oz, 240ml) chicken stock
- 1 tbs cornstarch (Maizena) dissolved in 2 tbs water
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 cup (8oz, 240ml) chicken stock
- Cook rice in 1 cup chicken stock until done, app. 16 minutes. Fluff with fork.
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add onion and stir-fry for 2 minutes.
- Add cumin, ginger, garlic, chard stems and stir-fry another 2 minutes.
- Remove from pan and set aside.
- Add sesame oil, soy sauce to pan and heat.
- Add turkey and stir-fry 3 – 5 minutes, until golden.
- Remove and put with onions.
- Add squash to skillet and stir-fry 5 minutes.
- Return turkey and vegetables to pan.
- Add chicken stock, and bring to a boil.
- Cover, reduce heat and simmer for 10 minutes, or until squash is tender.
- Add chard leaves and cover until they wilt. Stir to combine
- Add cornstarch mixture and stir until thickened.
- Serve over Basmati rice, adding more soy sauce if desired, according to taste.
Substitute 1 tbs minced fresh ginger for the powdered. Chicken breast can be used in place of the turkey.
Keywords: stir-fried turkey, chard, butternut squash
As to the tomatoes….. I’ve been nursing them along but I finally gave up today. After 2 weeks of unseasonably warm weather we are looking at a week of cold rain in our future. The tomatoes have tomato worms that are spreading. Half the ones I’ve been picking (tomatoes, not worms) have blossom end rot which they didn’t have earlier in the season. Plus there have been signs of blight. I’ve been keeping it under control with daily trimming, but some of the tomatoes have been affected.
I’m sick of it. The few tomatoes I’ve been getting haven’t been worth the work. In between rain showers today I took the secateurs to the lot. I picked the green tomatoes that were unscathed and the rest went into the compost or the ‘burn pile’, depending on condition.
The Romas are for tonight’s pizza, the yellow and orange ones will be for our lunches for the next few days. But there are 4 kilos (8 lbs) of green (unripe) tomatoes.
Yes, I know…. we love fried green tomatoes, but 8 lbs of them? I’m thinking relish, chutney, pickles…. Actually, I’m not thinking, I’m googling. Can one make green tomato quiche?
Is it better to eat green tomatoes while they are still green? I’m pretty sure their taste doesn’t improve when they turn red but does it deteriorate in the time it takes to change color?
Something new for me to play with.
Never a dull moment during a pandemic (she says, sarcastically)