Friday, November 21, 2008

Roof-Grown Greens and Tomatoes

It's November 23 in Chicago and nighttime temps are hovering around 20 degrees. Last week Bruce was taking down the last of his Russian red kale and chard and gave us a bag full. Steamed with a little extra virgin olive oil and the tag end of our tomatoes (green ones that have been ripening for a month), it's a magnificent lunch. I also chopped an added a little of the fringe-y fresh dill Bruce sent our way. You can't eat better than this.