Our garden is on the verge of production. I could probably say that all year, every year, but right now it really does seem that way. The beans are just starting to flower. The tomatoes are just starting to ripen. The okra and melons are still very small. And the Swiss chard is starting to show signs of withering in our 95 degree days.
So, last week I started pulling more of it for meals. We’ve got about a half-dozen of these green plants of the Lucullus variety growing right next to a few beets. The stems of this particular variety are purported to taste similar to asparagus and so I’ve been dicing them up to saute. The greens are a lot like spinach and cook up quickly to add to eggs or meat.
So, when I needed only the greens for a particular dish, I decided to make use of those stems by fermenting them with some garden herbs.