Today I harvested what was left of the swiss chard and a few leeks. I left the plants in the ground with a few little leaves because I'm curious if they will make any progress in the next month.Here's the rather dirt-filled chard I harvested and the leeks before and after a clean up.
Both went into a Spanakopita pie with some baby spinach. Last time we made it in a pie pan and found that it was too much for just the two of us. Since it's never as crispy and good as leftovers, this time I divided it between two bread pans. We baked one tonight and then other went uncooked into the freezer for another evening. As usual, we forgot to take a picture of the finished product before we served it. Here's one slice on a plate and what was left in the pan. Baking it in the bread pan was a success, and was just the right amount for dinner.
I found a recipe for No Waste Leek Stock and decided to give it a try with the dark green parts of the leeks. I washed them well and chopped them with kitchen shears. I didn't have potato peelings to add and I thought that would make the stock cloudy. Instead I added a bay leaf and some rosemary as well as one peeled chopped carrot. I put 8 cups of water in the pot with them and simmered for over an hour. It reduced to closer to 4 cups and seems to be a good tasting stock. I'm not sure yet what we'll use it for. Here it is before we strained it.