Re: veggie-digest Digest V99 #88
--- veggie-digest-request@eskimo.com wrote:
> ATTACHMENT part 1 message/rfc822
>
> veggie-digest Digest Volume 99 : Issue 88
>
> Today's Topics:
> Swiss chard
> Re: Swiss chard
> Re: Swiss chard
>
unsubscribe Tobaco
> RE: Beets - when to harvest
> Re: Swiss chard
> Re: Swiss chard
> RE: Swiss chard
> Re: Swiss chard
> Re: new to the list
> Re: Swiss chard
> Welcome
> Re: Welcome
> Re: Swiss chard
> Re: Swiss chard
> Re: new to the list
> Planting Time ???????
> RE: Beets - when to harvest
> Re: Planting Time ???????
> Hi Dave
> wanna photograph
> Re: Hi Dave
>
> ATTACHMENT part 2 message/rfc822
> Date: Wed, 25 Aug 1999 09:47:26 -0400
> From: "Charlotte Bedsole" <shalee@m-y.net>
> To: <veggie-list@eskimo.com>
> 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?
>
> ATTACHMENT part 3 message/rfc822
> Date: Wed, 25 Aug 1999 14:12:45 GMT
> From: pat@meadows.pair.com (Pat Meadows)
> To: veggie-list@eskimo.com
> Subject: Re: Swiss chard
>
> On Wed, 25 Aug 1999 09:47:26 -0400, you 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 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?
>
> I've seen pictures of it in seed catalogs, it is
> lovely.
>
>
> While not having tasted Bright Lights Swiss
> chard, I
> generally like Swiss Chard, however, I've read that
> simmering bitter greens in milk removes their
> bitterness.
> I've not tried it, but maybe it's worth a try.
>
> Pat
>
> ATTACHMENT part 4 message/rfc822
> Date: Wed, 25 Aug 1999 10:26:30 -0400
> From: "Christopher Koehler"
> <ckoehler1@earthlink.net>
> To: <veggie-list@eskimo.com>
> Subject: 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: Charlotte Bedsole
> To: veggie-list@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?
>
> ATTACHMENT part 5 message/rfc822
> Date: Wed, 25 Aug 1999 10:32:29 -0400
> From: "Christopher Koehler"
> <ckoehler1@earthlink.net>
> To: <veggie-list@eskimo.com>
> Subject: Tobaco
>
> This has nothing to do with vegetables, but more
> with what to do with a plant at the end of the
> season.
> I grew some tobaco this year, mostly as a trap
> crop for tomato pests. The plants are doing great,
> even though this isn't the red soil of Kentucky. I
> thought it would be neat to cure some of it for my
> pipe, rather than supporting Phillip Moriss, but I
> haven't got a clue how. Anybody have any knowlegde
> on the subject?
> Christopher
>
> ATTACHMENT part 6 message/rfc822
> Date: Wed, 25 Aug 1999 10:31:02 -0400
> From: "Smith, Sue" <SueS@otc.psu.edu>
> To: "'Rebecca.Neason@foxinternet.net'"
> <Rebecca.Neason@foxinternet.net>,
> veggie-list@eskimo.com
> Subject: RE: Beets - when to harvest
>
> I think I have this all sorted out now. I planted
> my beets in the spring,
> so it looks like they are getting too large. I
> think I will try planting a
> new crop now to get some smaller sweeter beets.
>
> > -----Original Message-----
> > From: Neason [SMTP:Rebecca.Neason@foxinternet.net]
> > Sent: Monday, August 23, 1999 9:10 PM
> > To: veggie-list@eskimo.com
> > Subject: Re: Beets - when to harvest
> >
> > If you plant beet in mid-summer you can harvest
> huge, sweet roots into
> > winter. But spring-planted beets rarely make good
> food above
> > tennis-ball size.
> >
> > Steve (Maritime...)
> >
> > Smith, Sue wrote:
> > >
> > > I fear I have let my beets get to large. I
> always thought if they were
> > > large they got woody. My neighbor said she
> thought her father left them
> > in
> > > the ground till after the frost so they were
> sweeter. But our first
> > frost
> > > is still a month or more away. Can anyone shed
> some light on this
> > topic?
> > >
> > > Sue
>
> ATTACHMENT part 7 message/rfc822
> Date: Wed, 25 Aug 1999 08:02:11 -0700 (PDT)
> From: Kitt <kittbo@yahoo.com>
> To: veggie-list@eskimo.com, shalee@m-y.net
> Subject: Re: Swiss chard
>
> Hi Charlotte,
>
> Swiss chard can be prepared in the same way as
> spinach, either steamed,
> sauteed, or added to cooked dishes such as quiche or
> lasagna. It's not
> really good raw unless you get the teeniest baby
> leaves.
>
> I adore the stuff, even more than spinach. My
> favorite way to prepare
> it is to heat some olive oil and butter in a deep
> pot, throw in some
> minced garlic for a minute or two, then throw in a
> huge bunch of chard,
> which has been coarsely chopped, stems and all. Stir
> to coat with oil,
> then cover. Stir once in a while, until it has
> cooked down. Then toss
> with pasta and fresh grated parmesan. Yum!
>
> Good luck,
>
> Kitt
> __________________________________________________
> Do You Yahoo!?
> Bid and sell for free at http://auctions.yahoo.com
>
> ATTACHMENT part 8 message/rfc822
> Date: Wed, 25 Aug 1999 11:08:09 -0700
> From: "Julianne Wiley" <jlw@planetc.com>
> To: <kittt@geocities.com>, <veggie-list@eskimo.com>,
> <shalee@m-y.net>
> Subject: Re: Swiss chard
>
> Here's what I do. I cut off the stems of the chard
> (lots of people eat
> them, but I prefer not to) and then stack the leaves
> on top of each other
> like a deck of cards, and then roll them like
> cigars, mixing metaphors
> freely, and then chop. This makes long skinny
> slices like spaghetti.
>
> Still mixing metaphors well, I fry bacon til it
> sweats, then add chard and
> aute, tossing, until chard is tender and bacon is
> crisp.
>
> This works well with the smaller leaves. If you
> want to cook the bigger
> leaves, chop them and then cook in a LITTLE water in
> your pressure cooker at
> 15 lbs (standard) pressure for 2 - 3 minutes. Serve
> in a white sauce or
> cream sauce: this gentles the flavor.
>
> ATTACHMENT part 9 message/rfc822
> Date: Wed, 25 Aug 1999 11:37:22 -0400
> From: "Rene Lipshires" <R.Lipshires@ibm.net>
> To: <veggie-list@eskimo.com>
> Subject: RE: Swiss chard
>
> Charlotte,
>
> I have found that sauteing the chard with a bit of
> olive oil and chopped
> garlic is just yummy! I separate the main stock
> from the leaves, cook the
> stalks first, and then the leaves. Add a bit of
> salt and pepper!
>
>
> Rene.
>
> -----Original Message-----
> From: Charlotte Bedsole [s*@m-y.net]
> Sent: Wednesday, August 25, 1999 9:47 AM
> To: veggie-list@eskimo.com
> 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?
>
> ATTACHMENT part 10 message/rfc822
> Date: Wed, 25 Aug 1999 10:06:14 -0700
> From: "Barbsnaturalgardens"
> <barbsnaturalgardens@sierratel.com>
> To: <veggie-list@eskimo.com>
> Subject: Re: Swiss chard
>
> I have a small stand where I sell my extra veggies.
> Bright Lights Swiss Chard is one of the top sellers.
> I strip it from the stems, combine it with
> onions/garlic and thin slices of the tender parts of
> the stems. Put all in a zipper-top gallon bag and it
> will look pretty, taste good, and sell like hotcakes
> (if you are in the market). To prepare, sauté or
> steam until tender. Customers tell me they steam it,
> season, then serve as is, or sprinkle with olive
> oil. The tiny center leaves can be added to salad
> mixtures. Hope my 2 cents helps you use your chard
> (that is so, so, good for you).
> Barbara
> ----- Original Message -----
> From: Charlotte Bedsole
> To: veggie-list@eskimo.com
> Sent: Wednesday, August 25, 1999 6:47 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?
>
> ATTACHMENT part 11 message/rfc822
> Date: Wed, 25 Aug 1999 14:10:42 EDT
> From: Lori8490@aol.com
> To: veggie-list@eskimo.com
> Subject: Re: new to the list
>
> Welcome Dave, we get a lot of people from overseas.
> Me, I'm from Pasadena,
> Maryland. I too love to start my plants & veggies
> from seeds!!! It gives you
> satisfaction of seeing something grow from
> practically nothing. Talk to you
> later, Lori
>
> ATTACHMENT part 12 message/rfc822
> Date: Wed, 25 Aug 1999 14:17:49 EDT
> From: Lori8490@aol.com
> To: veggie-list@eskimo.com
> Subject: Re: Swiss chard
>
> Hi Charlotte, have you ever tried cooking it like
> kale? Boil a ham butt, and
> use that water to cook your Swiss chard, that's the
> way I cook mine. Good
> luck, Lori
>
> ATTACHMENT part 13 message/rfc822
> Date: Wed, 25 Aug 1999 14:31:18 -0600
> From: Monica <mathena@iquest.net>
> To: veggie list <veggie-list@eskimo.com>
> Subject: Welcome
>
> Hi Dave,
> Welcome to the veggie list. Being an International
> list, we have
> gardners from everywhere. A lot of them are
> "lurkers" as I am, but when
> something strikes their fancy, they will join in. It
> sounds to me like
> you have the perfect set-up with your gardening, not
> too much work, you
> have help, and a secluded place all your own to
> veg-out if needed. That
> is the kind of gardening I like. Being from
> Indiana, our gardening is about over, but I have
> harvested and canned
> all I want for one year.
> Again, welcome!
> Monica from Indiana
> Zone 5
>
> ATTACHMENT part 14 message/rfc822
> Date: Thu, 26 Aug 1999 07:59:20 +1200
> From: "BarryPip" <pipbaz@xtra.co.nz>
> To: "Veggie List" <veggie-list@eskimo.com>
> Subject: Re: Welcome
>
> . Being from
> : Indiana, our gardening is about over, but I have
> harvested and canned
> : all I want for one year.
>
> Hi Monica...nice to hear from you again...guess you
> have been busy over the
> last few months.So how good was your gardening
> season this year?Tell us
> about your success...and failures if there were any!
> :-)
>
> Well the cycle of life goes on..I am turning my
> thoughts to the garden
> now.We are having some lovely spring weather...it
> has come early this
> year,which is a trap as it is too early to plant
> things as frosts are still
> a danger,but the warm weather stirs something inside
> a person and makes them
> want to get out and do things in the garden.I am
> going to plant peas and put
> in the first potatoes,these are ok and maybe some
> carrots etc.
>
> Bye for now
>
> Phillippa
>
> ATTACHMENT part 15 message/rfc822
> Date: Wed, 25 Aug 1999 13:19:34 -0700
> From: "Marbeth Schiff" <marbeth@guiguy.com>
> To: <veggie-list@eskimo.com>
> Subject: Re: Swiss chard
>
> If you go to http://www.epicurious.com and search
> for chard you will find many recipes.
>
> Marbeth Zone 9 in San Francisco Bay Area
> marbeth@guiguy.com
>
>
> ----- Original Message -----
> From: Barbsnaturalgardens
> To: veggie-list@eskimo.com
> Sent: Wednesday, August 25, 1999 10:06 AM
> Subject: Re: Swiss chard
>
>
> I have a small stand where I sell my extra
> veggies. Bright Lights Swiss Chard is one of the top
> sellers. I strip it from the stems, combine it with
> onions/garlic and thin slices of the tender parts of
> the stems. Put all in a zipper-top gallon bag and it
> will look pretty, taste good, and sell like hotcakes
> (if you are in the market). To prepare, sauté or
> steam until tender. Customers tell me they steam it,
> season, then serve as is, or sprinkle with olive
> oil. The tiny center leaves can be added to salad
> mixtures. Hope my 2 cents helps you use your chard
> (that is so, so, good for you).
> Barbara
> ----- Original Message -----
> From: Charlotte Bedsole
> To: veggie-list@eskimo.com
> Sent: Wednesday, August 25, 1999 6:47 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?
>
> ATTACHMENT part 16 message/rfc822
> Date: Wed, 25 Aug 1999 21:01:16 +0100 (BST)
> From: Allan Day <allan@crwys.demon.co.uk>
> To: veggie-list@eskimo.com
> Subject: Re: Swiss chard
>
> 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.
> >
> > Any suggestions?
> >
> That's the multi-coloured strain. I haven't grown
> it as such but I
> would treat it with a certain amount of suspicion
> as the rhubarb chard
> is definitely tougher than the green sort and tends
> to go to seed more
> readily, the name bright lights suggests it could
> be mainly ornamental.
> Also when did you sow it and did it have enough
> water in the early
> stages?. I have not had any problem of bitterness
> on the green sort but
> I would only sow very early in the year or from
> late July onwards,
> either way it would not get the extreme heat and
> perhaps dryness of
> midsummer. Hint on the gren sort, look for the
> seedlings with pink or
> red round the stems, they make the best plants with
> pure white midribs
> and crisp dark green leaves. Allan
> --
>
> Allan Day Hereford allan@crwys.demon.co.uk
>
> ATTACHMENT part 17 message/rfc822
> Date: Wed, 25 Aug 1999 18:24:53 -0700
> From: Neason <Rebecca.Neason@foxinternet.net>
> To: veggie-list@eskimo.com
> Subject: Re: new to the list
>
> Dave,
>
> Sounds like I need to get a shed!
>
> Steve (Maritime...)
>
> D.A. BRECKON wrote:
> >
> > Hi,
> >
> > I have just joined the list and I would like to
> introduce myself.
> >
> > My name is Dave and I live in Pudsey, a little
> town in Yorkshire,
> > England.
> > I have a small garden in which I grow a
> hotch-potch of veggies,
> > flowers, herbs and weeds. Because of the good
> growing weather we have
> > had this year, all the above are doing well!!! Of
> course the
> > veg-eating bug has tried to move in, but so far
> they have not eaten
> > all my stock. In any case, folks, I grow for fun
> and enjoyment. I
> > usually start my stuff from seeds, with the help
> of my small
> > grandson. And it is he who prowls my brassica
> patch looking for
> > caterpillars with his magnifying glass. His
> shrieks of delight when
> > he finds some only add to the enjoyment and fun.
> > But its my shed that is my mainstay. I spend a lot
> of time thinking
> > about working in the garden, in my shed!! Its
> private and secluded
> > and its mine!! Sometimes I even come out and do a
> bit of work!!
> >
> > I must sign-off for now.
> > All the best, Dave.
>
> ATTACHMENT part 18 message/rfc822
> Date: Wed, 25 Aug 1999 21:41:17 -0400
> From: "Frank Drew Leyda" <leyda@valunet.com>
> To: "Veggie-List" <veggie-list@eskimo.com>
> Subject: Planting Time ???????
>
> Good Morning:
>
> I am in Zone 5 1/2. Is this a good time to plant
> Kale ???????
>
>
> F. Drew Leyda
> leyda@valunet.com
> Columbiana Co. Ohio
>
> ATTACHMENT part 19 message/rfc822
> Date: Thu, 26 Aug 1999 07:01:41 +0100 (BST)
> From: Allan Day <allan@crwys.demon.co.uk>
> To: veggie-list@eskimo.com
> Subject: RE: Beets - when to harvest
>
> On Wed 25 Aug, Smith, Sue wrote:
> > I think I have this all sorted out now. I planted
> my beets in the spring,
> > so it looks like they are getting too large. I
> think I will try planting a
> > new crop now to get some smaller sweeter beets.
> >
> I fear it may be a little late for this year to get
> the growth and the
> sugars into them, but go ahead and see what happens,
> it may be you will
> get good late growing weather. It would be
> interesting to try standard
> beet and a baby beet alongside to see what happens.
> Allan
> --
>
> Allan Day Hereford allan@crwys.demon.co.uk
>
> ATTACHMENT part 20 message/rfc822
> Date: Thu, 26 Aug 1999 06:59:50 +0000
> From: Mary <mgmeyer@mail.icongrp.com>
> To: veggie-list@eskimo.com
> Subject: Re: Planting Time ???????
>
> Kale, count back from your frost date add 10 days.
> Kale will withstand
> some nips from Jack or a light cover.
> Good growing
> Mary zoned in 5 planting this weekend too wet
> today.....
>
> ATTACHMENT part 21 message/rfc822
> Date: Thu, 26 Aug 1999 19:54:06 -0700
> From: Austin Deaton <arahandpaul@home.com>
> To: Veggie List <veggie-list@eskimo.com>
> Subject: Hi Dave
>
> Hi Dave! My name is Arah. I don't know if I
> introduced myself to the
> list or not, so I thought I'd do it anyway. I have
> been on this list
> for a month or so. I don't contribute much, because
> I'm a new
> gardener. This is our 2nd one (2nd year). I have
> only grown,
> sucessfully, tomatoes. I did that last year. This
> year, we are growing
> tomatoes, but had to pull up six plants, because
> they just died. Looked
> good for awhile, but then just turned brown and
> died. We bought them in
> a six pack. We also bought two other tomato plants
> from somewhere else
> and they seem fine. We replanted 3 more plants
> about a week ago. I
> live in Redondo Beach, CA, so we have 10 - 11 months
> of growing season.
> (I learned that this year!) We also are trying to
> grown yellow squash.
> So far so good, with at least ten small squash on
> them. I am trying
> cilantro and it flowered. I've tried cilantro
> before, but it flowers
> and then dies. I've been told to just keep watering
> it and it will seed
> and more will come up. So, that's what I'm doing.
>
> I have a small garden, because my husband and I both
> work full time too
> and just don't seem to find time for a large one.
> We canned 10 jars of
> tomatoes from my garden last weekend. Also, we
> canned 8 jars of jelly
> last weekend too. It was grapes. Grapes that my
> neighbor grew, but
> climbed to my side of the fence. (Okay, we did go
> over for some, but my
> neighbor is in a nursing home and her family lives
> way up North. They
> were going to rot off. I couldn't stand for that.)
> I feel better now
> that I confessed. lol I thought about taking the
> lady some jelly, but
> her daughter won't let anyone know where she's at.
> (I don't know why,
> but that's the way it is.)
>
> Well, I've yacked my head off, so I guess I better
> go for now. (Dave's
> not inspired me to open up a bit. I loved the story
> about his grandson
> and bug hunting. Brought back memories of my son
> and his grandfather
> out in the yard, pretending they were hunting for
> bear.) Good night for
> real this time, Arah
>
> ATTACHMENT part 22 message/rfc822
> Date: Thu, 26 Aug 1999 14:32:54 +0530
> From: "indrajot" <indrajot@pn2.vsnl.net.in>
> To: "veggie-list" <veggie-list@eskimo.com>
> Subject: wanna photograph
>
> hello is there someone who could send me a
> photograph of kale and swiss
> chard.
> i have never seen them before or maybe here in india
> the local name is
> different.
> but these are the most happening things on the
> veggie list
> thanks.
> jayesh
>
> ATTACHMENT part 23 message/rfc822
> Date: Fri, 27 Aug 1999 11:14:41 GMT/BST
> From: "D.A. BRECKON" <mphdab@stjames.leeds.ac.uk>
> To: veggie-list@eskimo.com
> Subject: Re: Hi Dave
>
> Hi Arah,
> I am sure all on the list found your first posting
> interesting, as
> indeed I did. With your long growing season, even
> with a small
> garden, you should be able to grow masses of
> veggies. Apart from the
> basic goodies like all the salad veg, root crops,
> brassicas, beans et
> al, you will be able to grow peppers, pimentoes,
> squashes, sweet
> potatoes and many others. I have a small garden so I
> grow lots of veg
> in containers. All my herbs are in containers, as
> are my potatoes and
> some salad crops. I have three varieties of tomatoe
> growing in big
> pots and they are doing quite well, but not so well
> as I had hoped!!
> I think that what you must do is to establish your
> soil type and pH
> and go from there. What I will do is to type up a
> small soil primer
> over the weekend and send it off to you next week
> after the Bank
> holiday. The answer lies in the soil, me hearties!!
>
> Catch you later, Dave.
>
__________________________________________________
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Bid and sell for free at http://auctions.yahoo.com
