Steaks with Swiss chard and sun-dried tomato mac and cheese

The other day, Allan jokingly suggested we call ourselves "Pure Land Organic Swiss Chard and Mint", since those are the only two crops that really flourished in the garden. Honestly, I'd be happy with a Swiss chard farm. The stuff is magical. But alas, the final Swiss chard harvest of the summer is upon us.

My plants produced huge gorgeous leaves for about three whole months. I think I'm going to plant some freshies to see if they'll grow for fall. My mustard greens are shaping up nicely in the mean time. And kale, I need to plant some kale! Big weekend of planting coming up in the garden.

I love the sweet, concentrated tomatoey-ness of sun-dried tomatoes. The other week I made some simple oven-dried tomatoes for eating with various cheeses on baguette toasts - just quartered baby plum tomatoes, sea salt, and olive oil. I will definitely make them again, but jarred ones work just fine here, since they're getting pureed to smithereens.