The last stalk

I picked the last of your Swiss chard on Sunday afternoon. I sautéed it simply with olive oil and a couple cloves of sliced garlic for dinner. It was a perfect accompaniment to roast pork loin with a mustard-peppercorn crust and apple cider sauce and puree of butternut squash and apple.
I also cut the kale and froze the leaves for a future soup.
And I dug up our first parsnips of the season for a thick turkey stew on Monday.
With a pitchfork stuck at the end of parsnip rows (we’ll need the visual reminder once the snow arrives) and brown leaves covering the now bare soil, the garden is ready for winter.

The last of the Swiss chard, ready for the saute pan.


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