Independence Days week ending - well, just lately - as of 6/18/09

I just have not been doing a good job of writing things down in my weekly journal. The last couple of days I have started to feel like I haven't really been getting much done so I decided to write down what I've been up to. Still not all of the things I would like to see on the page, but certainly better than nothing. And certainly better than what it would be if I didn't have the Independence Days challenge gnawing away at me. So, here's (kind of) what I've been up to:

Plant something - more stevia, more basil, lots of pretty
flowers ;-), 2 blackberry bushes

Harvest something - misc. herbs, Swiss chard

Preserve something - Not yet, but harvesting and freezing chard is on my to-do list for *today*

Cook something new - Chard frittata (recipe below), whole wheat crepes - which are just crazy good. Even though I'm not completely convinced that they belong in my Independence Days list (I'm not completely convinced that they don't, either), I'm including them because they are just so stinkin' good.

Reduce waste/dependence on commercial systems - handmade gifts for my nieces' birthdays, working on handmade gifts for Father's Day that may or may not be finished on time, and finally, one that I'm afraid to post about because it means admitting to the world just how much fake juice I have been letting my kids drink this summer - I have started experimenting with sewing juice pouch crafts. I just couldn't bear to see the little pouches pile up in the trash - and with 5 kids of my own plus the typical 1-3 neighbor kids that are here at any given time - they were REALLY piling up.

Work on community food security - We're working on a harvest-bartering system with our friend Tim. He always has a HUGE garden and he always gives us tons of zucchini and yellow squash. So, we decided not to grow squash ourselves so we could focus garden space on other veggies - mostly ones that Tim doesn't grow. Like chard. Today I harvested our first chard and sent some to work with hubby to give to Tim. I put together a little flyer with information and recipes so he will know how to use it (I had no idea how to use it until it came in our co-op share with recipes). It was really fun to do because we have enjoyed the bounty of Tim's garden for several years now, but this is the first time we have had something to offer in return. I'm already making a mental list of other people who might enjoy some chard, too.

Trading garden veggies with Tim makes me realize other possibilities for food sharing. It is unlikely that we will ever grow everything we eat - especially on our small suburban plot. But, if several of our neighbors started gardens about the same size as our relatively small garden, and we all planned our crops together with sharing in mind, well, we could grow quite a bit. Incidentally, I am amazed at how much you can grow in a small garden when you use square foot gardening to maximize your space. We went to a block party last weekend that was organized by some fabulous neighbors and gave us all a chance to meet, get to know each other a little, and just generally build a sense of community. I was secretly making mental notes about who could be potential partners in my little food-security-schemes.

Okay, here's the recipe I came up with for a Swiss chard frittata. It's basically an adaptation from a spinach quiche recipe I've had forever.

Swiss Chard Frittata Serves 4-6
· 2 strips bacon, chopped (turkey bacon works, too, or skip and use a little olive oil)
· 2-3 stems chard, leaves and stems chopped
· 2 cloves garlic, minced
· 1 cup fresh mushrooms, sliced
· 6 eggs, beaten + enough milk to make 2 cups
· ½ cup shredded cheddar cheese (feta would also be good here)
· Salt & pepper to taste
1. Preheat oven to 350⁰. In a 10” oven-proof skillet, fry bacon until it’s crispy.
2. Add garlic, chard, and mushrooms. Cook until wilted. Season with salt and pepper.
3. Add egg/milk mixture to skillet. Continue to cook, stirring frequently, until soft curds begin to form.
4. Sprinkle with cheese. And transfer skillet to oven.
5. Bake 20-25 minutes until eggs are set and cheese begins to brown.

Okay, I guess that's about all I have for now. Enjoy your day!
~B