Quote:
Originally Posted by Worth1
Chard is not a beet green but they are kinfolks.
I like raw chard for BCT's 'Bacon Chard and Tomato' sandwiches
Chard on burgers instead of lettuce.
Chard salad.
Cooked chard with salt and butter.
Chard just about anything.
The only reason I ever liked chard to begin with was the Swiss in Swiss Chard.
As a small boy if it was Swiss it just had to be good. 
Makers of all things well made and good. |
Ha, ha, Worth. I think that was the old Nestle's chocolate logo..
Having never grown it, I have purchased it numerous times at the grocery.
It is/was organic, and I de-stem it, slice the leaves in strips, chop the stems like
celery, and sauté it with minced fresh garlic in EVOO, with a splash of dry vermouth or
white wine. Doesn't taste of dirt to me.
Not sure if that's because it's organic, or what. May even be hydroponic for all I know.
Will be quite interesting to see if what I grow outside tastes different from what
I can buy.
