or, “Swiss Chard, not sure I like ye”
This may not make the deadline this week, but here goes.
Another vegetable that’s new to us this year is Swiss Chard (“Bright Lights”). I didn’t know at what point you’re supposed to harvest it, but we decided to give it a go this week.
I took the leaves off the stems, diced the stems and boiled them in homemade chicken broth. I rough chopped the leaves and sauteed them in oil with salt and garlic powder, then mixed the stems and sauteed leaves together.
The verdict… eh. The stems were tasty, tender and infused with flavor from the broth. But the leaves were pretty strong tasting and nobody liked them.
So not sure if Swiss Chard just isn’t our vegetable, or I simply need a different way of preparing it. If you have a good chard recipe please leave it in the comments for me! I’m not ready to give up on it yet
We also made onion rings with some onions from our friend (and veterinarian and down-the-road neighbor) Dennis; SCF hamburgers; and steamed zucchini from the garden (can’t get enough of that!)
Zucchini, hamburger, chicken broth, Swiss Chard,
eggs for the onion ring batter – 0 miles
Onions from Dennis – 2 miles
Other batter ingredients for the onion rings, salt, oil, garlic powder
Wrapped up the county fair today, had a really great week, updates coming tomorrow!