The last greens of summer

Here they are: Swiss chard, the frost resistant greens.



The other greens in the background are romaine and fennel, from the market. Those went into the salad. The chard came from our hot frame, but the cover hasn't been shut down yet. Twice they looked like they were frozen into mush, but after a day or so they stood back up. And here's what I made from them, a veggie lasagna.



Easier than the traditional purist dish, this has only a single set of layers: broad egg noodles, a cheese white sauce containing ricotta or cottage cheese and a couple of eggs with pizza herbs mixed in, bake that to set the sauce, then add the veggies (sliced zucchini, steamed chard or raw spinach, sliced mushrooms) and pour pasta sauce over that. Top with shredded mozzarella and some parmesan, drizzle on a little olive oil, and bake for another 20 minutes or until the cheeses start to brown. Let stand a few minutes before service. It was good. Plus there are leftovers for a couple of additional meals.

No Nano installment yet, but it's in progress at least. Probably ready tomorrow morning.