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Re: spinach beets

In a message dated 97-04-17 02:27:34 EDT, t.lupton@CITR.COM.AU (Tony Lupton)
writes:

<< > Any good way to prepare the Swiss chard?  I just bought some (yes, I
 > did not grow it YET), but don't know how to cook it.

 Chop, steam, eat.

 Simple, I know. Treat it just like spinach. >>
In a large pot, put about 2 tsp of good olive oil, sliver and cook till
aromatic several cloves of garlic (to your taste, maybe a few cut up spring
onions too) add abot 1 inch of water, remove the garlic (unless you REALLY
like garlic) bring water to a boil. Toss in the washed chard, we usually cut
off the leaves and cut the stem into about 2 inch pieces first- cover and
steam till fork tender-doesnt take long, depends on volume in pot.  Drain in
collander, sprinkle with your fav seasonings-we like a little butter or olive
oil and pepper and parmeson cheese- and enjoy.  Great with bacon bits, too,
or different kinds of salad dresssing-like italian or viniagrettes- drizzeled
over the steaming bowl of chard.   If you only have small amounts(it take a
lot of chard to make a serving after cooking) chop it up smaller before
cooking and add to fresh cooked rice with onions, leftover choppped chicken
shrimp etc, and or other veggies of choice. When you grow your chard, you can
either harvest the outer leaves and leave 3 leaves and get a harvest every 2
wks or so, or you can cut the whole plant off  att he crown. I have found the
leaf method more productive. We have found it very productive lasts all
season, few insect problems, plant early like beats tolerates some shade, and
has some frost tolerance. I am hoping to grow mine in a patch that I will
plant to chard, salad greens and a few other hardy types and try to
overwinter as long as possible under a row cover and mulch. An experiment!
 Good luck.
LauraA
zone 7 ish

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