Friday's Rookie Post II....Swiss Chard!

Love Swiss Chard! I have grown the 'Neon Lights' variety and it is a winner! Pretty to look at, easy to grow, and grows all season long.

We enjoy the variety, Bright Lights from Territorial Seed Co. Comes in red, yellow, rose, gold and white

Pattipan,

Thanks for that link. Awesome info. Ya know because of you, I'm gonna add it back to my fall garden plans and will purchase the "Argentata" variety seeing as it has the least oxalic after taste based on that study. Like I said, it grew awesome. Leaves were flawless and full of color. I'm just sensitive to oxalic acid.

Big props to BBG for starting this Friday rookie thread. Its been a big hit !!!

Are the different varieties in "neon lights" open-pollinated? I assume I would need to bag blooms, but will they reproduce true to color?

I love chard, but it definitely has a pungent flavor that isn't for everyone. I definitely like growing my own better than buying the large (tough) leaves in the grocery story -- the tender smaller leaves from my garden are much tastier, I think.

Chard is related to beets and if you are growing beets but not eating the greens, you are missing out. I personally like beet greens even better than chard.

When I cook chard (and I always cook it -- don't like it raw), I cut the rib out of the leaves and prepare the stalks and the ribs separately. If it's a big wide stalk I treat it more or less like celery -- chop it into similar size pieces and saute it in olive oil until tender. Then I add the chopped up leaves and cook until wilted.

I usually saute it in either olive oil or a mix of butter/olive oil. I usually add some minced garlic along with the leaves. If you have an especially strong flavored bunch and don't mind clogging your arteries a little, cooking it with some bacon is really nice. Sometimes I'll add a splash of soy sauce (my go-to flavoring). But if you are growing it from your own garden and picking it small, you probably won't need to doctor it much.

I also add a few chopped up leaves to all kinds of soups, stews, pasta -- anything you might do with any other greens you can do with chard.

middlemamma wrote:I thought some recipes might help?

I am copying these from Birds and Blooms: GROW IT COOK IT special A-to-Z Veggie Guide.



Cran-orange Chard
1 med onion sliced
1 tblspn olive oil
10 cups chopped chard
¼ cup orange chard
2 tblspns dried cranberries
Dash salt and pepper
2 tblspns chopped walnuts, toasted

In a large skillet, sauté onion in oil until tender. Add chard, sauté for 3-5 minutes or just until wilted.
Stir in the orange juice, cranberries, salt and pepper. Cook for 1-2 minutes or until cranberries are softened. Sprinkle with walnuts.

Just tried this tonight and I think I've found my new favorite way to eat swiss chard. Got a little heavy handed with the cranberries and walnut, but it was super tasty.


Kay

I grew Swiss chard last year, and was so impressed the way it survived the extremely hot summer we had. It slowed down during the long string of 100+ degree days, but never quit. And I have a few that look like they're going to make it through the winter, as well.

We have several ways we like to fix it. 1) Heat up a couple of tablespoons of oil with garlic and red pepper flakes. Put in as much chopped chard as the pan will hold, cover, and saute' on low for 5 minutes. Flip the whole batch, and saute' for 5 minutes more. Add salt to taste.

2) Make an egg custard pie with the cooked chard in a cheese crust. Delicious, and well worth the extra effort!

3) Top the cooked chard with meatballs and brown gravy.

4) Creamed. This is especially pretty with the varicolored stems of Bright Lights.

I love all vegetables God put on this earth, every single one, with the very clear exception of Swiss Chard. I'm glad it grows well for those of you who like it.

I gave Chard another try last year. I wasn't crazy about it the first spring that I grew it, but...

I planted mid summer, and when you let this get frosted about three times... WOW. Tons of flavor. More squares this year for sure.

javaaddict wrote:I love all vegetables God put on this earth, every single one, with the very clear exception of Swiss Chard. I'm glad it grows well for those of you who like it.

javaaddict!
Never tasted it, so unsure if I'll like it but kinda looks like it's growing well for me.



Too bad some of 'em have a date with the grim reaper "snip, snip, snip!

Chard is a staple for me for my green smoothies. It's taste potency is between spinach and kale, so it makes a nice base. However, as someone pointed out earlier, it is important to alternate your greens because of the different "acids" like Oxalic acid. It is so easy to grow and harvest! I've only grown the ruby chard so I'm definitely going to be on the lookout for the neon seeds. Thanks for the info on those!

Thirty+ years ago I worked one summer for a little ol Italian gentleman that ran the college campus gardens, this is his recipe. Easy to make and preserve nutrients too-
Steam swiss chard for a few minutes and saute fresh minced garlic in half olive oil half unsalted butter. Toss together in a bowl, cover with fresh grated cheese. Unsalted butter tastes sweet, and fresh grated cheese is the best!

I grew up on Swiss Chard...but being a kid, I really didn't eat much of it or appreciate it. Now that I'm putting in my first SFG, I can't wait to harvest it.

I am trying a variety from Baker Creek Seed company called Verde De Taglio. Description says " NEW - “Green Cutting Chard” Very thin stems support large leaves of
unusual substance. Outstandingly sweet and tender variety. Excellent for
“cut and come again” style harvesting. One of the best-tasting chards. A
delightful, traditional Italian variety."

So will give some feedback on this come summer.

My chard is doing quite well. How is yours doing?

Mine is still rather small.  Hoping the rain gave it a much-needed boost of energy.

I transplanted 3 rainbow chard from the winter box to a summer box and they are doing great. Hard to kill!

There's something funny about chard. Sometimes the stalks are delicious, like celery but juicier and without the mild spicy bite. Other times it tastes horrible, I can't even describe the taste. I don't know why.

Mine is outstanding this year. I won't grow the Lucullus again though...it's the only one the slugs or whatever seem to eat. The red and yellow grow best in my garden, always have. I should stick with what works.

CC

I personally love Swiss Chard, and it is one of Mel's faves! I rescued a yellow Neon Lights from the compost pile this spring...and it is my only one...dang it! But I think I will direct seed some Flamingo into pots, they are a beautiful plant as well.

Garlic, chard, EVOO, a little parmy..heaven.

Can't wait until winter when I will again have chard. I love leaves and stems sauteed, a small shake of red wine vinegar.

Oooo, yes! Yummo! It is even pretty tasty if you get the early leaves for salads! But I am usually not that spot-on.