Who doesn’t love vegetable soup or a great salad? It’s even better when the ingredients are harvested from a garden of your own design, one that’s beautiful as well as productive. Join Jennifer in learning how to nurture, prepare and consume fresh produce. It may positively impact your whole life!

Let Some Things Go To Seed



I don’t know why exactly but I am letting my ‘Monstruoso’ Swiss chard go to seed in my potager. It’s not because it looks beautiful- the plant has formed multiple large stalks that are sprawling wildly. Each of those stalks has sprouted numerous stems that are holding the weedy looking flowers. It’s not because I’m guaranteed to get pure ‘Monstruoso’ seed. I’m fascinated, really. So I’m letting it stay- right between the basil and tomatoes.

Swiss chard is a biennial so it takes two years to complete its life cycle. This one survived my winter with the use of a glass cloche- another reason I’m letting it stay. I’m going to collect the seed and see what comes up next year. Evidently, in my quick online search, I see that Swiss chard can cross with other Swiss chards that are growing within a 1/4 of a mile. Hmmm… what are the chances that my neighbors have let their Swiss chard go to seed… slim. I hope I’ll get the same variety; ‘Monstruoso’, with its sweet, white stalks and large leaves has been great cooked with a little olive oil. I’ve harvested the leaves and stalks all year.

There are other plants I let go to seed in my garden. Flat leaf Italian parsley is one of them. It’s also a biennial that we treat like an annual. Sometimes a few survive in my garden- sometimes not. I consider myself lucky if some make it through the winter. The second year the plants use all their resources to produce flowers, so the leaves aren’t great for harvesting. The tiny white flowers look like Queen Anne ’s lace and attract beneficial insects. That’s flat leaf parsley in the photo, ready to flower- growing next to my lavender.

Sweet alyssum is another plant that reseeds readily. It also attracts beneficials; I let it reseed in my raised beds. It only grows a few inches high and is like a living mulch- which cuts down on weeding. And it’s free. Plants that reseed happily are plants I don’t have to buy.

Sometimes it’s serendipitous. I just found a tomato plant that came up on its own which means it likes the conditions in my garden. It has perfectly acclimated to my soil. It’s an ideal self selected match. I will save seeds from that tomato this year and plant it next. Tomatoes don’t tend to cross with other tomatoes so I’ll get whatever I planted last year- they come up true to seed. (I’m talking about heirloom, open pollinated tomatoes, not hybrid tomatoes.) I just wonder which one it was.


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Jennifer Bartley

Jennifer Bartley is a registered landscape architect and founder of the design firm, American Potager. She creates gardens that feed the soul as well as the stomach, convinced that borrowing the design and seasonal philosophy of the French potager can transform our properties into productive havens- harvest some flat leaf parsley, pick a few tomatoes and then spend the rest of the afternoon in the garden watching the bees pollinate the lavender and the hummingbirds flutter above the scarlet runner beans. She is working on her second book for Timber Press entitled, Seasonal Harvest.


Growing Soil
Harvesting Garlic
Chives: Pretty in the Border
Why I plant poisonous plants in the kitchen garden
Basil: Use it now, freeze for later or preserve by drying
What grows in chilly weather?
Window Boxes in Brooklyn
Evergreens for winter color
What is a potager?
Time to order seeds: vegetables, herbs and flowers
Plant the Kitchen Garden Near the Kitchen
Make Room for Asparagus, Rhubarb, Blueberries and Currants
Flowers That Attract Beneficial Insects
Plant Peas When the Daffodils Bloom
I Just Planted Dandelions
I Think My Lavender is Dead
What About Tomato Cages?
Oh, Green Garlic...
Slow Food. Slow Garden.
Time to Plant Warm Season Vegetables... Almost.
Purple, Orange and Green Cauliflower
My Broccoli is Blooming!
A Peek at my Brother's Garden
Heirlooms Tell a Story
It's An Outdoor Room Alright...
An Alaskan Kitchen Garden
Cold Climate Kitchen Garden
This is Not the Year of the Tomato
Zucchini Heaven
Pickle Insecurity
Or, We Could Just Eat In...
Edible Shrubs at the Brine Garden
Sustainable Edible Garden Design
Keep the Good and Rip Out the Bad
Real Tex-Mex Pico de Gallo
Voracious Praying Mantis
Green Tomatoes, Asters and Goldenrod
Ohio was Warm and Sunny so I Went South for Cold and Rain
To Do: Plant Garlic. Make Pumpkin Soup
Craft an Easy Container for Artichokes
Starting Seeds Indoors
Take Stock then Prepare Beds
Grow Citrus Trees in Pots
Sow Spring Salad Greens Now
Planting the Spring Garden
Delectable Cherimoya
Dinner? Something With Spinach
Designing with Herbs
Edible, Evergreen and Ornamental
Container of Culinary Herbs
Those Cute White Butterflies
Enclose the Garden
Squishing Bugs While I Hand Water
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Blooming4Evr

Blooming4Evr: 6/29/2009, 5:05 PM

Hi Jennifer-
What do you make with Swiss Chard? I have never cooked with it but would like to try. Thanks!

Jen

Jen : 7/5/2009, 6:42 PM

Swiss Chard with Garlic and Walnuts

2 or 3 stalks fresh Swiss chard with leaves, chopped
Bunch of fresh flat leaf parsley (about 1/2 cup), chopped
2 garlic cloves, chopped
1/4 cup good extra virgin olive oil
1/2 cup walnuts, broken in pieces
Salt and fresh ground pepper to taste

Heat the olive oil in a sauce pan. Add the walnuts and cook for a bit, gently toasting. Add the garlic, Swiss chard and parsley. Cook until leaves are limp and stems are just tender. Add salt and pepper. Pour over 1 lb. of cooked al dente pasta. Top with freshly grated parmesan cheese.

Super easy. Vary the recipe with whatever else is fresh from the garden.

I am just finishing my second book for Timber Press called Seasonal Harvest which will have many recipes from the kitchen garden. Look for it next spring (2010).

Enjoy!

thewendylady

thewendylady: 5/27/2010, 11:48 AM

Thanks for the recipe, It sounds delicious and I can't wait to have my husband buy me your book for my birthday! :)