Despite an extended drought and a string of high temperatures in the 90s the Ample Bites vegetable garden is in full bloom. The green beans have recovered from an early season infestation of some type of bug, probably an aphid of some sort. The garden has already yielded several meals worth of lettuce and spinach and a few zucchini – with many more to come soon.
The tomato plants look like they will produce a bounty of beautiful and delicious fruit.
The mustard greens are the most recent harvest.
These beautiful, healthy greens were prepared using the following recipe:
Mustard Greens with Chipotle and Bacon
2 ¾ lb curly mustard greens (2-3 bunches), stems and coarse ribs discarded
4 bacon slices, cut crosswise into ½-inch pieces
3 Tbsp EVOO
1 tsp minced canned chipotles in adobo
½ tsp salt
Coarsely chop greens, then cook in 2 batches in a 6-8 quart pot of boiling salted water uncovered, stirring occasionally, until wilted and tender, about 5 minutes. Transfer with a slotted spoon to a large bowl of cold water to stop cooking process. Drain greens in a colander, pressing gently to release excess moisture.
Cook bacon in a 12-inch heavy skillet over medium heat, stirring, until crisp, 4-5 minutes. Transfer with a slotted spoon to paper towels to drain, reserving fat in skillet. Add oil, chipotle, greens and salt to fat and cook, stirring occasionally, until heated through, 2-3 minutes. Transfer to a serving dish and sprinkle with bacon.