Our 1st SFG meal

FeedMeSeeMore 5/19/2014, 9:13 pm

Today we enjoyed a our very first small harvest of SFG swiss chard.
Knowing that when they were cooked I'd have maybe a large handful, I went back to my childhood and did what my grandmother did.
Sauteed olive oil, garlic, chard stems chopped small, a few peas, tblsp. of onions and a tsp. of chopped bell peppers for color(carrots not ready yet). Added the chard and 2 cups of fresh chicken stock and let it simmer down and served it over pasta topped with parmesan. I feel official now. Our 1st SFG meal 3170584802

**sanderson** 5/20/2014, 1:51 am

Marc Iverson 5/20/2014, 2:05 am

The ribs on those are so small. You must have picked them quite young ... or have a type that doesn't normally develop very prominent ribs? The ones I've seen and eaten have pretty big ribs even young.

**llama momma** 5/20/2014, 7:21 am

Looks great to me! I've made it with broth, garlic, half butter, half oil. Never thought to add the other items. Looks very Yummy and healthy. Like you, I'd top it off with fresh grated cheese too.

What variety of chard is that? I use Fordhook Giant and the leaves are shaped differently.

**AtlantaMarie** 5/20/2014, 8:30 am

Looks great, FeedMe! Congratulations!

And welcome to the forum...!

FeedMeSeeMore 5/20/2014, 12:48 pm

llama momma wrote:Looks great to me! I've made it with broth, garlic, half butter, half oil. Never thought to add the other items. Looks very Yummy and healthy. Like you, I'd top it off with fresh grated cheese too.

What variety of chard is that? I use Fordhook Giant and the leaves are shaped differently.

Oh it was... yummy. Sounds we have the same likes for food flavors.
The package says "Lucullus". Supposed to be a non-hybrid variety. Light green leaves and white stalks. Next year, I'm adding some other varieties.

FeedMeSeeMore 5/20/2014, 12:51 pm

AtlantaMarie wrote:Looks great, FeedMe! Congratulations!

And welcome to the forum...!

Thanks for the welcome Atlanta Marie! I think you're not far from me. Smile

FeedMeSeeMore 5/20/2014, 12:59 pm

Marc Iverson wrote:The ribs on those are so small. You must have picked them quite young ... or have a type that doesn't normally develop very prominent ribs? The ones I've seen and eaten have pretty big ribs even young.

Probably did pick them a bit soon. Mel's book said they are 3 weeks from harvest, however, some of the leaves were so big and just begging to be picked, so I did.
"Lucullus" is the type. Growing great in mel's mix and what I picked barely made a dent in the patch. The meal satisfied a near harvest itch to eat something I grew myself.

Marc Iverson 5/20/2014, 2:54 pm

No such thing as too soon -- if you want to eat it, then it's ready! Very Happy

They look great and I bet they were nice and tender at that stage.

You've got me curious about Lucullus now, but I've already overplanted chard this year.

CapeCoddess 5/21/2014, 3:40 pm

[Marc Iverson"]
You've got me curious about Lucullus now, but I've already overplanted chard this year. [/quote]

Ditto! I've never even seen packages of Lucullus seeds.

FeedMeSeeMore, I love your avatar and your handle! And your dinner looks fabulous! Well done!

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