Re: Swiss chard

    Hello, everybody.  My name is Christopher and I just joined the list.  Been reading for about a week and think this may be a useful addition to my gardening library; nothing better than personal experience.  I've read some pretty interesting things so far.  Fuchsia Jam?  Don't think we'll see that one on the market soon.
    Anyhow, I garden in Southwestern Lower Michigan where the soil is sandy and there is usually plenty of water.  Right now we're getting all the rain we would like to have seen about a month-and-a-half ago, but here it is.
    Regarding the Swiss Chard:  steaming it is the way I've found to go.  Steam it and dress with a little butter and seasoning and serve it as a side dish.  It's still a little bitter, but much less so than raw!  I've also added it to vegetable stew or soup and put it on pizza after chopping it up about the size of spinach leaves.  I wouldn't just boil it, otherwise there's little use eating it; all the good stuff would just go down the drain with the water and all that'd be left is a blob of green mushy goo.
    Christopher
----- Original Message -----
From: s*@m-y.net
To: v*@eskimo.com
Sent: Wednesday, August 25, 1999 9:47 AM
Subject: Swiss chard

I have the "most beautiful" swiss chard called Bright Lights.  It is so colorful that next year I plan to use it as a border in my flower garden.  However,  I can't find any way to use it in cooking.  I've searched the web for recipes, but, alas........it is so bitter I just don't like it.
 
Any suggestions?
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