Move It and Use It

With limited space for plants on deck, it was time to sacrifice the lovely chard and give the delightful Minnesota Midgets a little more breathing room. Midgets are an excellent choice for container gardens — the soft-ball sized fruits are sweet and juicy and can handle the limited space. Three vines are currently creeping their way up a hand-trussed bamboo trellis.

Minnesota Midget
Minnesota Midget

While it may seem nothing short of insane¬† to grow muskmelons (cantaloupes) in a five-gallon bucket on a roof deck garden, they worked pretty well last year — despite misfires at the transplanting stage. Melon Growing Tip: if your climate is warm enough,¬† don’t transplant your melons. They germinate quickly if you wait until the weather has thoroughly warmed.

Thus far, blossoms abound and the deeply-rooted space-hogging chard has been replaced by a shallow-rooted summer lettuce.

Goodbye chard.

the end of chard
the end of chard
Advertisement

Spring Curry

This spring curry features POD-grown Swiss chard, bay, and Thai chilies. Serves 6-8.

spring curry ingredients
spring curry ingredients

2 chicken breasts, rinsed and cut into 1″ cubes
3/4 lb potatoes, parboiled cut into 1″ cubes
1/2 tsp saffron
4 tbs heavy cream
4 tbs canola oil
12 cardamom pods
4 cinnamon sticks
6 bay leaves
4 bird chilies (or to taste), minced
3 large shallots, sliced
2 tbs ginger, minced
8 cloves garlic (or to taste), minced
4 tbs whole almonds
2 tbs ground coriander
1 tbs ground cumin
1 tsp cayenne (or to taste)
1/2 tsp turmeric
3/4 tsp salt
1 c. chicken stock (or water)
1 c. buttermilk (or yogurt)
10 oz chard, sliced
2 c. peas

RICE
1 1/2 c. basmati, well-rinsed
3 c. water (or stock/water combo)
6 cardamom pods

1) Heat cream, add saffron. Set aside to steep.
2) Heat oil over medium high in Dutch oven, add the cardamom, cinnamon, and bay. Stir until they begin to release yummy smells. About a minute. Add chicken pieces and cook until barely not pink. Remove the chicken and set it aside. Leave as many of the spices in the pot as you can.
2b) Stick the rice, cardamom pods, and water/stock combo in a pot. Bring to a boil, cover, reduce heat to low, cover and cook for 17-20 minutes until done.
3) Add the shallots to the sizzling spices and fry until they’re reddish brown. You may want to increase the heat a touch. Add the garlic, ginger, and Thai chilies and fry for an additional minute. Reduce heat a bit. Add the almonds, coriander, cumin, cayenne, salt, and turmeric. Stir for a few seconds. Avoid coughing into the spice cloud.
4) Add the chicken stock and buttermilk or yogurt. Scape all the good stuff off the bottom of the pan. Reduce heat to a simmer. It should be fairly liquidy. Add a little more yogurt or buttermilk to suit your tastes.
5) Toss in the chicken, chard, potatoes, and peas. Cover and simmer for 10 minutes or so.
6) Stir in saffron cream mixture.
7) Serve over rice. Try not to eat the cardamom pods and cinnamon sticks.