Chard

Eastside Road, April 19, 2011—

ONE WONDERS HOW MANY more dinners will emerge from this freezer-refrigerator spring cleaning. Tonight we had a couple of wizened frankfurters, broiled in the oven, then freshened up a bit with raw onion, pickle relish (the last of that little bottle!), and mustard, on nice though long-frozen hot dog buns from the Downtown Bakery.

With them, the first of the season's chard. I noticed it today while weeding the iris beds — a couple of wonderfully thriving chard plants, regenerated from last year's vegetable garden. One of this marvelous unsolicited gifts of Nature, copious, generous, unsullied. It was delicious.

Cheap Nero d'Avila