Black beans with chard and green tomatoes.

Layer in the 5" oval pot
Half a large onion chopped medium and fried until it changes color in a table spoon of oil. About six minutes.
One large clove garlic minced
One large stalk of celery chopped small
One small carrot chopped small
Six green tomatoes chopped medium
Dry red chilly flakes to taste.
One spicy green chilly chopped small. Skip if necessary.
One bunch chard cut in thin strips and washed.
Tuck in one small branch rosemary or herbs of choice.
Drizzle two table spoons olive oil.
Salt to taste.
Cook for two hours in the winter position.
Remove and toss Rosemary branch.
Mix with cup of cooked black beans.
Top with half a tablespoon balsamic vinegar.
Mix well, correct for salt and serve.

For the black beans soak one cup overnight in four cups water. Bake in the oven at 280 deg for two and a half hours. There may not be enough sun this time of year to make sure to start early.
Salt when done.

Chard with corn

Tie the bunch together, then cut the leaves about 1" in width. As you get down to the stalks cut the leaves about 1/8" in width. Discard stalks. Wash and rinse carefully then place in the 7" round or 5" oval pot.

Cut half a red onion thin and place on top.
Shred one large dried poblano or guajillo chille and place on top.
Chop leaves of one small twig oregano fine and place on top.
Drizzle two tablespoons olive oil on top.

In the other pot place one cleaned cob of summer corn.

Cook for an hour and a half in the summer position.
Remove,
Cut and scrape the corn off the cob and add to the chard.
Top with one tablespoon lemon and one tablespoon white wine vinegar. Salt and then pepper generously and mix well before serving. Will stay to serve at room temp as a starter.

Chard with dried ancho.

One bunch chard. One dry ancho pepper, seeds removed and discarded, broken into small 1/2” pieces, one clove garlic chopped fine, one stalk celery chopped fine, and salt to taste. Layer in the pot and cook for an hour.

Add three tablespoons vinegar, handful chopped parsley or one tablespoon chopped oregano, and one tablespoon olive oil before serving.

The anchos in the local mexican grocery store are bright and fleshy looking. We like Chavez Supermarket in Redwood City which also has a delicious deli counter.