Fresh-picked chard: planted in April, still going strong in October
I used to think that chard was better to look at than eat (even insects seem to avoid it) but I was just being lazy in the kitchen. A good green deserves a good recipe. And lucky for me, The New York Times recently featured some great new chard recipes that I’m working my way through. So far, so very good: Bitten Blog, A Refrigerator Staple: Cooked Greens, and Recipes for Health: Chard
Now make something delicious…and eat your greens!
3 responses so far ↓
1 Miffy // Oct 17, 2008 at 2:19 am
I don’t know…really???????? I’ll check out the times…
2 Tom // Oct 17, 2008 at 12:55 pm
Yep, truth be told, you couldadd olive oil, garlic, parmesan, chicken broth or … the likes to old socks and they’d make a nice side dish.
Actually, I have been pleasantly surprised by the versatility of chard, besides I have way too much of it to ignore. cheers!
3 You Know It’s Autumn in the Northwest When… // Oct 21, 2009 at 4:54 am
[...] What I was blogging about a year ago: Turning a New Leaf on Chard [...]
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