Whose garden is it? Um, YOURS :)
And despite the heat, the Swiss chard, basil, oregano, and peppers on McLeod Hall's front patio are still thriving, and there for the taking. YOUR TAKING!
Need more incentive to come and snip some greens for yourself? Alert reader and DNP student Janice Lavoie, an acute care and family nurse practitioner, recently snipped some, and kindly offered the following recipe to inspire:
Korean Chicken Swiss Chard Wraps
1 LB ground chicken, turkey, or veggie meat
1 T sesame oil
2 garlic cloves, minced
1 t ginger, minced
2 T soy sauce
1 T rice vinegar
1 T gochujang
1 t honey, sugar, or sugar substitute
1 t toasted sesame seeds
2 green onions, chopped
2-3 cups Swiss chard, washed and stems trimmed
1. Drop chard in boiling water for 10-15 seconds, then rinse in cold water and pat dry.
2. Heat sesame oil in skillet over medium heat, adding garlic and ginger until fragrant. Add meat/meat substitute and cook until browned.
3. Stir in soy sauce, gochujang, honey, vinegar, and cook 2-3 minutes until sauce thickens. Toss in green onions and sesame seeds.
4. Assemble in wraps, adding optional garnishes like shredded carrots, thinly-sliced cucumber strips, avocado slices. Enjoy! | 
