the more we learn the less we know: The First Harvest

Now y'all may have noticed Jessie's been doing all the food-blogging, but as it turns out, I also do some cooking around here. It's easy to spend too much time cooking and zero time writing about it, but the early gardening season has me inspired to share.

Okay, first of all, check out this garden!

Everything is coming along fairly nicely, but the chard and beets are just screaming to be eaten this week! I grabbed a few handfuls, the obliging fellow I am.

Now what to do with all these beets and chard? If you're like me, you'll be happy to stuff them raw down your throat. If you're like the greater population of veggie-haters and veggie-impartialists, you might want to jazz it up a bit. Here's my favourite jazzing method.

Step 1: Herb Butter

Get some fresh herbs - whatever you have in the fridge. I used basil and rosemary.

Get some anchovy paste. You could also use canned anchovies.

Get some garlic.

And of course, get some butter.

Throw everything on a cutting board. Finely chop the herbs and garlic, then start chopping away at the butter, mixing everything together. You'll end up with something like this:

This is delicious. You could just eat this for dinner and call it a day. Alternatively, you can wrap the leftover in parchment and throw it in the freezer for next time.

Step 2: Slice those beets

I used a mandoline and didn't bother peeling. Use what ya got, but try to keep them fairly thin (< 1/8").

Step 3: Blanch

Get a big pot of salted water boiling. You want it big enough that it doesn't stop boiling once you add the chard.

Once boiling, add the chard. Do it in 2 batches if needed. Let it boil for 1 to 2 minutes, then remove to a bowl with tongs.

Now add the beets and let them boil for 1 to 2 minutes. Pour into a strainer once you're done.

Step 4: Make it buttery

Get a frying pan on medium-high heat. Add a bit of olive oil and a whack of your herb butter. The oil will help prevent the butter from burning.

While that's heating, take a small handful of the blanched chard. Squeeze it in your hands over the sink to get rid of excess water. Repeat with the remaining chard. This will prevent the dish from being soupy and will also get rid of some of that chalkiness chard sometimes has.

Now with the pan good and hot, add the chard and the beets. Sauté for a few minutes. We're not trying to cook it any further at this point, we just want to heat it back up and coat it real good with the butter.