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| From musings from madison |
We harvested about 1 pound of swiss chard this week (and more to come). We are growing red stemmed and white stemmed varieties. If you are not familiar with this vegetable, it is a relative of the beet, but it's the top leaves are what are harvested. The stems are tender and mild as well. What we like about this vegetable is that it tastes very similar to spinach and can be used interchangeably in any recipe calling for spinach. As a bonus the plants last all summer long and do not bolt. You just harvest the outer leaves as needed. I was amazed how expensive it is in the grocery store. It was 3.50 a bunch (not even a pound!) at our local grocery store. This week we've made swiss chard quesadillas as well as braised swiss chard with garlic, olive oil, and red pepper flakes. No recipe here, just wilt down some swiss chard in a pan with olive oil, crushed garlic, red pepper flakes and finish with a little chicken stock. 5 minutes from pan to table. enjoy.
We made swiss chard ravioli from the Farmers Market Cookbook. Yum! You should try it out.
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