Re: Swiss chard
At 09:01 PM 8/25/99 +0100, you wrote:
>On Wed 25 Aug, Charlotte Bedsole wrote:
>> 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 an
>> y 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.
Hi,
I haven't posted for a long time, but my Swiss Chard was such a success
this year that I thought I would add my two cents.
I don't know for sure which variety of Swiss Chard I am growing. The plants
were mismarked "bright lights", which they are not. I believe they are the
fordhood variety, with strong, white stems.
In any case, I find that if I pick the leaves while they are young, small,
and tender, they are deliciously sweet, and need only to be steamed for
five minutes, then seasoned with a little butter (or olive oil), chopped
garlic, and parmesan cheese. Yum. Much sweeter than spinach. The longer
they stay on the plant, especially in the heat, the more bitter they become.
Pat
Zone 7, Maryland
