Friday, May 11, 2018

No Chard Remains

Sorry about the bad pun. Charred remains. Get it? Ugh… Sometimes I hate myself. ~shakes head~ Anyway, we are growing Swiss chard in an EarthBox and it’s growing gangbusters. The following photo was taken after yesterday’s major harvest.

Those are Radishes at Lower Left
I’m not sure how many big leaves I cut off the plants, but we cooked up a big batch trying out a new recipe. It’s very simple, classic really. You just start with onion and garlic sautéed in a little butter and olive oil. Then you add some white wine (we went with an inexpensive pinot grigio, which I highly recommend for this) followed by the chard stems. Once the stems are tender, you toss in the leaves and cook until they wilt, then sprinkle on some fresh ground parmesan and a little salt to taste.

Yum! This totally beat tender young leaves in a boring old salad. And hence I derived the name of this post as we ate every last morsel last night.

I may skip the cheese next time because the two tablespoons got lost, taste and texture seeming inconsequential. Instead, I want to crumble up some crisp cooked bacon (!) because that just sounds way too good. Sorry I am not likely to become vegan. I’m an omnivore to the core. I’ll let you know how that turns out, probably before the start of next week the way these plants are going.

Have you ever eaten chard?

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12 comments:

  1. I has some raw chard leaves in a salad just a few days ago. Mixed with some spinach and lettuce I'd grown too, and some other stuff. It was Rainbow chard, but it tastes the same. Pretty growing though. My favorite way with chard is Swiss Chard Enchiladas. Doesn't have to be Swiss, any chard is fine. The filling (I use corn tortillas to hold up, warmed in a pan to make bendable) is just some limp chard, sour cream, enchilada sauce and cheese (cheddar or Monterey jack). In a baking dish with more sauce and cheese.

    That chard looks wonderful! You should have no worries about your gardening skills!

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    1. Ooh, thanks. Actually, this may be rainbow chard. Hmmmm... Thanks for the recipe and kind word!

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  2. I agree, no cheese and add the bacon. I love chard. Yummy.

    Have a fabulous day and weekend. ♥

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    1. Great minds... ~grin~ I'm glad to have discovered this delicacy. I've been presented with still more recipes, too.

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  3. I have not eaten that....isn't it funny how different parts of the US eat differently. Of course putting BACON on anything is not wrong at all, its like choc, can't go wrong! I am so sorry, I did not mean to make you feel foolish over my fibro post, just trying to get folks to understand that there is a lot out there that folks suffer with and yet, they don't look sick. It sucks...

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    1. Regional diets are interesting. Boiled peanuts suddenly appeared all over this region when we only ever found them in the south before. Meanwhile, I never ate chard until this year, actually. Funny, huh? And don't apologize over how your post made me feel. ~hugs~ I just got all weepy, silly me. Be well!

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  4. Sounds like you had a good meal of it.

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  5. We love swiss chard, but have not had good luck growing it. Luckily, a friend of ours gives us a lot of it. It is a little too early for a harvest of it in New England though. I boil it ( stems and leaves) then drain it and put a little butter and parmesan too. I like the bacon idea :)

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    1. So glad you have a good friend like that. ~grin~ Here in Ohio I'll need to harvest again soon, lucky me. Be well!

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  6. I've got mustard spinach growing all over the place wild, because it got away from me when I grew it to eat. I wonder if chard is as easy to grow as spinach because I've got NO green thumb. I can't recall if I have ever bought chard to eat or not. Probably not.

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    1. Oh no! I can tell you we had little success starting from seed, then the single plant that grew never got harvested because SO liked the look of it too much. ~grin~ I would think you are also too busy to garden. ~hugs~ Best wishes!

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