Monday, May 21, 2012

Playing Out

My Swiss chard is playing out. Each evening, after the scorching Texas sun has set, it looks as if it's fainting. My camera, too, has decided it wants to retire. I decided to take advantage of the fleeting moments with both and bring them together.

I have come to believe that Swiss chard is the perfect leafy green for me. I don't know how it tastes grown in other climates- as I've only had locally grown chard- but to me it's milder than spinach when steamed, has stalks that can be used in place of celery, and is a dream eaten raw. I've been chopping it into omelets, dips and salads, and sauteing the brilliant red and yellow stems into chicken salad, chicken and dressing and soups.

I'm curious what other gardeners are having success with this season, and perhaps what you think I should try. Anyone have suggestions?


Kristie @ Comfy Cozy said...

It's just now planting season here so I don't have much to report. My onions, potatoes, peas, radishes and spinach are in. This coming week I hope to get everything else in the ground, although I'm not quite sure what "everything else" will be yet. I'm heading to the Amish tomorrow...we'll see what I find.

16 Chickens said...

Radishes. Yum yum

Vee said...

Oh. I didn't comment. And, while that is true until now, I did take your word for it and plant Swiss Chard in my garden. Thanks!

Corn in my Coffee-Pot said...

We've had a huge haul of zucchini. I've made the usual zucchini bread. I also have gotten The Honey to eat it. For the past 29 years he's been such a picky eater. But so far he's eaten it in salad, grilled, and stir fried with tomatoes, onion, and garlic and some italian herbs.
I got inventive and created a zucchini slaw with raisins, carrots, and tossed with vinegar, salad dressing and some white sugar. He seemed to like that as well.
MY favorite by far was a Baked Zucchini Crumble... I got the idea from reading The Little House books last year. It turned out so wonderful. I canned some for pies later in the year!
here's the link:

~enjoy, Pat