I had a different picture in my head when I planted my garden. I imagined me stepping out of the kitchen door and snipping a little bit of fresh oregano off a branch and putting that into a sauce made with my tomatoes grown in an upside down planter. "Oh yes," I would say to my guests, "I made everything from the freshest vegetables and herbs grown just outside in my garden. There is just nothing better than peppers plucked fresh from the vine, is there?"
Do peppers grow on a vine? How would I know, the graceful, sophisticated herb and small vegetable garden that I pictured turned out to be a three foot wide gash of dirt along the back of my house that the dog enjoys laying in. There are two sad looking jalapeno pepper plants that have so far produced one pepper, a stem of oregano that could easily be mistaken for a frill pick and an undetermined chili pepper plant that keeps falling flat into my grass where I am sure it will be run over with the mower any day now. What isn't plain black dirt is mostly over run by some series of strangling vines or my incredible, indestructible ever expanding mint. Oh yes! I was sure I could contain mint... "no problem" I told my friends "I planted them in buried five gallon buckets, they will add a nice touch to the edge of my herb garden" these things are worse than dandelions on crack! I just cut out a bushel of it two days ago an it is back with a vengeance! I think it is going to climb into the bedroom and murder me while I sleep.
The one thing that did take root well and seems to be thriving in all of this chaos is my Rainbow Chard. I have no clue how or why but the beautiful, colorful stems shine through everything in my (I guess for lack of a better word) garden. They stand proud against the back wall of my house the only things that even slightly resemble... well... anything. I cut some a a couple of days ago, it looks like I have enough of this lovely green to make maybe two portions.
The first I served with brined pork chops and a balsamic glaze. When I was a kid my dad always put vinegar on spinach or whatever green we were eating and that has carried over for me. The tart flavor adds just a bit of comfort for me.
The pork chops:
4 Cups water
1/4 Cup Kosher salt
1/4 Cup brown sugar
2 green onions chopped
1 clove garlic minced
1 TBS parsley minced
Mix the ingredients together in a saucepan and simmer until salt and sugar dissolve then cool. Once cool add the pork chops and let them sit refrigerated for at least 6 hours or overnight. Some chemical stuff takes place during the brining process that makes the meat more moist when cooked. I have read it and it makes no sense whatsoever to me but it works. When it is time to cook, take it out of the brine and grill for about 3-4 minutes on each side, I like mine about medium.
The balsamic glaze:
3/4 Cup balsamic vinegar
1/2 tsp fresh rosemary minced
1 TBS brown sugar
Simmer until reduced by half when reduced pour though a strainer and hold hot
The rainbow chard:
1 TBS butter
about 8 leaves of chard
1/2 small onion diced
1 clove garlic minced
salt and pepper to taste
Wash chard then cut the stems out, chop the stems and put in the pan with the butter, garlic and onion and cook until softened. While that is cooking roll all of the chard up like a cigar and cut into one inch strips add those to the pan and saute until done (maybe another 7-8 minutes).
