Our summer weather, such as it was, has packed up and left. In its’ wake we have grey, cloudy skies and a lot of rain. I tell myself it is better than the sweltering heat that has enveloped most of the rest of North America and it is. And I don’t have to water my plants every day except for the tomatoes that are under cover so they don’t get blight because of all the rain. But our souls are longing for a bit of summer sunshine. And I would think my garden is too but there is much evidence to the contrary. The zucchini are growing – maybe not the zucchini bats I would have in sunshine but lots, enough so that every weekend supper featured zucchini in some form. The radishes have huge greens, the beans are leaping upwards, the potato vines are enormous and the tomatoes are ripening. And the chard and spinach were flowing boxes of green until they were ravaged by me over a couple of days to make a couple of suppers. One supper was chard (and some spinach) fritters. I found the recipe in Ottolenghi’s on-line column and thought they looked interesting. And I knew I had a bunch of chard from the market in the fridge and some growing in my garden.
400g Swiss chard and spinach, leaves only
a big handful of oregano, basil and thyme from the garden, chopped
½ tsp sugar