I’m not going to make a habit of having themes for each week. But as last week’s series on preservation methods showed, this is the time of year when gardeners must get creative in coming up with ways to use up the piles of stuff coming out of the garden. So this week I’ll be writing about ways I’ve liquidated my extra produce recently.
First up was a clever recipe my friend devised when I brought a huge pile of Swiss Chard over to her place. We opened up a can of imported Italian clam sauce from Vace, and tossed about half a cup of of the garlicky sauce and all of the chopped clams with the chiffonaded chard leaves. This mixture was piled on top of a pizza crust (also from Vace) that had been partially baked on a pizza stone. We put this back in the oven and let the leaves cook down. Then we added a bunch of grated parmesan on top and baked some more until the cheese and the crust got golden. Lastly, we added several good shakes of red pepper flakes for some kick and chopped parsley for brightness.
It was a delicious and extremely healthy way to use up a lot of chard all at once. The leaves reduce dramatically in volume, so even a big thick pile will wilt down into a thin layer. And salty, garlickly clam sauce paired perfectly.