In a small saucepan, boil vegetable broth with some red wine and TVP. In a large saucepan, sauté two stalks of green garlic in olive oil, with some dried oregano and ground black pepper. Then add two quarts of canned tomatoes from last summer, a quarter pound of diced dried tomatoes (and diced dried sweet red peppers if available, but it's less important), and 2/3 pound diced crimini mushroom, along with the rehydrated TVP. Bring to boil, add a few spoonfuls of tomato paste, and salt to taste.
Meanwhile, wash a mix of blue potatoes, yellow banana fingerlings, and red-skinned fingerlings. Chop into large equal-sized pieces, and place in medium-sized saucepan. Cover with salted water, bring to boil, and simmer, covered, seven minutes. Drain — place a sieve or colander in an attractive ceramic serving bowl, and pour the boiling water through it to heat the bowl; discard water and transfer drained potatoes to the bowl (ceramic bowls can be covered and placed in a 200°F oven to keep their heat).
Wash and chop a small head of red chard and a small head of yellow beat greens. Steam a few minutes. Meanwhile, in an attractive serving bowl, mix quince marmalade (or another sweet preserves), stone-ground mustard, red wine, and balsamic vinaigrette to taste. Toss with greens, and serve.
