"hit by hail" . . . and Swiss Chard Pizza

                                                       my daughter, Nicole, with Mom

August 20, 1983:  Mom wrote:

It’s very cold this morning and cloudy so don’t know whether it will rain or freeze.  We don’t need either.  We had a good rain Monday.  It did not rain when we needed so don’t need to rain now to rot what little we did get. 

The men are swathing and tried yesterday to combine but still wet as we did get a big rain but we were only hit by hail a little.  Some got from 80 to 100 percent hailed out.  Mike Y got 80 percent but he got hail insurance.  Lornie has hail insurance so they asked the insurance adjuster to come out. 

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  SWISS CHARD PIZZA : my recipe

Parsley Sauce (first topping on the pizza) : for recipe  SEE BLOG POST:  http://eleanorstadnyk.blogspot.com/2018/08/crotcheting-between-jobs-and-parsley.html

10 to 12 ounces Swiss Chard (weighed after stems are cut off)

1 cup sliced green onions

1 garlic clove chopped

1 tbsp olive oil (from Sun-dried tomatoes jar)

¼ cup toasted pine nuts

½ cup mildly hot peppers cut in half inch dice (Peruvian black peppers work)

1 cup sliced cooked new potatoes  (dressed with a vinaigrette: e.g. Spanish Potato Salad:

                                                                          p.   146: Lindsey Bareham’s In Praise of the Potato)

½ cup diced Sun-dried tomatoes

¼ to 1/3 cup sliced olives (stuffed with garlic works well)

6 ounces grated Havarti cheese with jalapenos

2 ounces grated Cheddar cheese

METHOD:

·        Prepare Parsley Sauce (see Blog Post) if you have not already made it to use on a salad. 

·        Rinse Swiss Chard and slice in 1 inch ribbons.  Place leaves with water still clinging to them in a large pot on high heat.  Cover and cook for 4 minutes, until wilted.  Transfer to a pot of cold water and then drain.  Squeeze out

excess moisture.   Set aside.

·        Sauté green onions and garlic in olive oil for 1 minute over medium heat.  Transfer to a small plate and set aside.

·        Toast pine nuts over high heat in a dry pan.  Stir constantly and transfer to a small plate.  Set aside. 

·        Remove seeds from fresh peppers and cut in half inch dice.  Set aside.

·        Boil new potatoes and slice.   OR  Use potatoes from a potato salad you made yesterday!  Set aside.

·        Dice sun-dried tomatoes and slice olives.  Set aside.

·        Grate cheeses and set aside.

Dress pizza in following order: 

            Parsley Sauce

            Sprinkle of Crushed Red Chili peppers  (about ¼ tsp to ½ tsp)

            Pine Nuts

            Potatoes

            Sun-dried Tomatoes

            Olives

            Onions & Garlic

            Swiss Chard

            Cheeses

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This vegetarian pizza is wonderful with a Chili.  I had leftover "Lamb Neck and Bean Casserole", p. 105 in THE GOOD COOK DRIED BEANS & GRAINS.