Swiss Chard

Disclaimer:  I have no medical training. 

Top 10 reasons I'm trying to learn how to cook Swiss Chard:

1.  It tastes better than Kale.

2.  Husband says its "fine."  That's not what he says about Kale.

3.  It's cheap.

4.  1 cup of it supplies over 14% of the daily

 requirement for fiber.

5.  It's got vitamin K, vitamin A, vitamin C, magnesium, manganese, potassium, iron, vitamin E, and dietary fiber. Swiss chard a good source of copper, calcium, vitamin B2, vitamin B6, protein, phosphorous, vitamin B1, zinc, folate, biotin, niacin and pantothenic acid.  And no, I don't know what all of those things are.  Do you?

6.  It's good for your immune system.  It's got like antioxidants and stuff.

7.  It's pretty.  Don't you think?

8.  It is fat and cholesterol free  and low calorie, unless you put bacon on it, which wouldn't be a half-bad idea, would it?

9.  I'm thinking I could grow it in the raised beds.  That could be a good thing.

10.  The second link below says you should not eat swiss chard if you are trying to gain weight.  Really?

How we are eating Swiss chard:

One of these pretty purple shallots.  Finely Chopped.

To the chopped onion, add 1/4 t. salt, 1/4 t. sugar, 1 T. Rice vinegar.  Stir to combine and set aside.


Not to confuse anyone, but this is half a bunch.  We'll use half the onion mixture tonight and the other 1/2 bunch and the other half bunch tomorrow night.

Now prepare the greens.  These things are grown in sand.  It's like cleaning leeks, so take the time to rinse them really good.

My mom didn't do this.  I don't really know how.  But I've been slicing it one way.  Then, I turn the board and slicing the other way. I think the stems are tasty and take off just the end. 

After cooking if part of the stem is still a little, well, you know, just pick the sucker out of there and down the garbage disposal. Who's going to know?

  

A good few squirts of olive oil into the pan and get it hot enough that there is a big sizzle when anything goes in - like medium hot.  Add the greens and a couple T of lemon juice.  Then medium heat.

Keep cooking as the greens and stems soften.  

And remember that you always have my permission to pick out anything that you don't want to eat before it goes to the table. 

A hand full of feta and the lid on while you finish up everything else.  And -  

Remember it's good for you.

Sources:

http://www.nutrition-and-you.com/swiss-chard.html

http://www.great-workout.com/nutrition/vegetables/swiss-chard-nutrition-facts.cfm

http://www.webmd.com/diet/guide/antioxidants-your-immune-system-super-foods-optimal-health


Shared at Kelly the Kitchen Kop http://kellythekitchenkop.com/2011/04/real-food-wednesday-41311.html

And Hearth & Soul
http://amoderatelife.com/2011/04/hearth-and-soul-hop-volume-43/

And What's Cooking Wednesday
http://thekingscourt4.blogspot.com/2011/04/whats-cooking-wednesday-41311.html

And What's You Cooking Wednesday

Farmer's Market and What's Happening in the Greenhouse

I served as a volunteer on opening day of Farmer's Market yesterday, in Vancouver, WA.   It is something I've been thinking of for a while now.  Last summer was so chaotic with the forced remodel.  This summer I'm hoping for a few things:  (1) Be happy, (2) Have a garden I'm proud of which means the time to spend on planning and maintenance.  I've already started, (3) Be happy, (4) Do some canning and get some food put by.  My mother and grandmother spent all summer canning.  I have the most happy memories of it, (5) Support local small businesses as I want my own small business supported, (6) Oh, and I already mentioned the happy part. 

I think the Farmer's Market might be part of my plans.  I don't always do well or feel comfortable in a crowd and I sometimes get tongue tied with people I don't know, but the market folks made me feel comfortable.  I'm looking forward to going back, soon.

Can't garden much with record rainfall, but here's what's going on in my greenhouse.  It's running between mid 30's F at night and mid 70's F during the day.  I enjoy observing and recording the temperature changes.  There are flats of various clippings which I am attempting to root using powdered rooting hormone.  Some are a huge successes.  Others, a "failure."  My experiments aren't real failures because I learn from each and there are not consequences.  My "failures" end up making compost. 

"Hens and chickens" that Step Daughter's uncle gave me last summer.  Not sure what I'll be doing with them.  They are an old fashioned plant which reminds me of my grandmother's rock garden and makes me happy. 

Strawberry start volunteers that sprouted from a previous experiment.  Again, not sure what I'll do with them, but something.  

Flats and flats of lettuce sprouted from seed.  The only thing currently in my raised beds is radishes and carrots.  I suppose I'll be planting lettuce soon, if it every stops raining.

Other plants just waiting for their chance.  The greenhouse is a handy place to keep things. 

These logs have had holes drilled in them.  Plugs with spores of Shitake mushrooms have been hammered into the drilled out holes. 

I mist them daily.  They need to stay below 70 Degrees. 

As soon as there are sunny warm days, they'll need to go into the garage or a closet.  My greenhouse hovers in the 80 to 90 degree range on a warm sunny day.  Will I grow Shitake mushrooms?

If this seems foolhardy, Remember to have hope.