tag:blogger.com,1999:blog-833961486558166275.post8062356607995347752..comments2023-06-05T16:18:39.636+02:00Comments on Snippets from me: Chard, and me in my potager......Verahttp://www.blogger.com/profile/13235143664894609891noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-833961486558166275.post-2138297167333491252015-08-24T10:38:29.462+02:002015-08-24T10:38:29.462+02:00TIM, crikey! Thanks a bunch!
Lots of info which ...TIM, crikey! Thanks a bunch! <br /><br />Lots of info which I shall make a note of in my recipe file, but think that 2016 is probably going to be the year I experiment with cooking chard for the table, as this year I am just coasting along in regards to how I feed us, so the tried and tested recipes, nothing new. <br /><br />Thanks for explaining the various types of chard...it is the Ruby / Rhubarb chard which was the bitter one, this we have already found out, but it is the one which the cows like best, so we shall grow it again, but for the animals. As for the other types of chard we have here.....I am dehydrating them so they are not wasted. <br /><br />Thanks again for the info, and bless you for taking the time and making the effort to get the info to me. <br /><br />VxVerahttps://www.blogger.com/profile/13235143664894609891noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-68031691645823337382015-08-23T00:33:20.814+02:002015-08-23T00:33:20.814+02:00Vera,
try and get hold of the variety "Fordho...Vera,<br />try and get hold of the variety "Fordhook Giant"...<br />it is very similar to the "<i>blete</i>" you buy in the supermarché...<br />wide white stalks... dark green leaves.<br />One of my favourite ways of preparing the stalks is to braise them in a stock....<br />the original recipe came from a Buddhist cookbook and was, therefore, cooked in vegetable stock...<br />you braise as for celery, ie; leave the stalks whole... <br />until Al's Dentist... <br />but softer if you prefer... <br />remove from stock and allow to cool.... retain the stock...<br />dress cooled stalks with a mix of sesame oil and LIGHT soy sauce...<br />do not use DARK... or Japanese... <br />they are both far too strong and kill the dish...<br />if you haven't got light soy, Balsa Mick vinegar works as well.<br /><br />For the leaf, chop up roughly.... <br />including the little bits of stalk that weren't worth using for braising.... <br />and fill a large pan... if you did the braised stalks, add the stock, made up to half a pint if needed.... or just add about a half-pint of water... <br />NO SALT at this stage.<br />Cook, turning the leaf at regular intervals... <br />wait for the all leaf to turn from bright green to a dark "spinach" green....<br />keep an eye on the water level as you turn the leaf.<br />When it is all cooked, check for flavour...<br />if you used the stock, salt is probably not needed... else add salt to taste...<br />simmer a bit longer and drain... if using the stock, reserve for soups...<br />if using water, drain into a jug and drink the cooled juice!!<br />Put the drained leaf back into the hot pan and add a goodly knob of butter and stir in... season with coarse ground black pepper... <br />serve when hot with a good mashed potato... and a couple of LARGE sossijiz... <br />or four of the French chipolatas... per person.<br />Rainbow Chard is also a good one to grow...<br />Ruby or Rhubarb chard, with its tough stalks and bitter taste is only good...<br />grown on the windowsill, cut at 2" to 3" high and used in salads.<br />With Rainbow Chard, seperate as for the braised stalks dish... but cut the stalks into 1/2" lengths and steam them to retain colour... cook the leaf as above...<br />at the final stage, stir the stalk into the leaf, season and serve....<br />all the colours look wonderful on a plate...<br /><br />You will enjoy chard... and it does make a fabulous spinach substitute...<br />take a sheet of brick, mix cooked, finley chopped chard with chevre cheese...<br />fill and fold pieces of brick samosa style or gather into little purses... four of either out of one round... cook as per instructions on brick packet...<br />enjoy!<br /><br />Tim<br />Le Pré de la Forgehttps://www.blogger.com/profile/02396822372095610004noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-77472742349268078202015-08-21T14:47:02.683+02:002015-08-21T14:47:02.683+02:00OFG, there is something very satisfying about seei...OFG, there is something very satisfying about seeing the chickens catching and eating the snakes. Not that I have anything against snakes, ..it is just that I prefer them to be somewhere else and not anywhere near me!Verahttps://www.blogger.com/profile/13235143664894609891noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-68125794464826100382015-08-17T13:11:52.215+02:002015-08-17T13:11:52.215+02:00it looks like you have lots of good ideas for that...it looks like you have lots of good ideas for that chard. for me i just like to slice it thinly and then saute in olive oil and garlic. i love that your chickens are snake killers - arent they hilarious? one of our meat chickens got a small snake the other day - she was very proud of herself. Ohiofarmgirlhttps://www.blogger.com/profile/02606563929369721111noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-19131535754378939272015-08-16T00:16:11.201+02:002015-08-16T00:16:11.201+02:00KIRSTY: It is so nice to walk over floors which ar...KIRSTY: It is so nice to walk over floors which are solid and not likely to trip me up. As for dehydrated foods...... the food is never going to taste as nice as when it is fresh, but nevertheless is has its own unique, and nice, taste even if eaten without being rehydrated. If you would like some samples of some of my dehydrated food, then do please let me know and I shall send samples to you! Dehydrating is a good way of storing food, ..... at the moment I am dehydrating blackberries, courgettes, and pears. Tomorrow I shall be doing chard, beans, beetroot...... !Verahttps://www.blogger.com/profile/13235143664894609891noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-26578827304250382682015-08-15T21:53:18.905+02:002015-08-15T21:53:18.905+02:00Vera, you've done very well, and real floors, ...Vera, you've done very well, and real floors, how exciting! Dehydrating sounds like a good way to store food. I'm not sure I've ever eaten anything dehydrated, does it taste good when cooked?<br /><br />Good luck with the chard, you've got some good ideas left for you here.Kirstyhttps://www.blogger.com/profile/12046312998038020946noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-57176837081601423972015-08-15T18:40:18.610+02:002015-08-15T18:40:18.610+02:00RAZMATAZ; Thanks a bunch! Have made a note of your...RAZMATAZ; Thanks a bunch! Have made a note of your suggestion as well, so one way or another I shall find a way to get Lester and me eating chard!<br /><br />KERRY: Thank you so much for taking the time to send the recipe to me. Very interested in making the flatbreads as well. We shall like eating chard, we shall, we shall....although Lester is not showing as much enthusiasm for eating it as I am so I suspect I shall have to disguise it in a couple of meals and let him know he has eaten chard after the event! Verahttps://www.blogger.com/profile/13235143664894609891noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-78791537242628861312015-08-15T09:07:56.880+02:002015-08-15T09:07:56.880+02:00Love the look of the red chard. Here is one of my ...Love the look of the red chard. Here is one of my favourite Ainsley recipes but I substitute chard if spinach isn't available and its just as delicious - Chickpea and Spinach Curry with Flatbreads. I've not made the flatbreads because I cheat and buy them :)<br /><br />6 tbsp sunflower oil<br />1 onion, thinly sliced<br />2 garlic cloves, crushed<br />2 tbsp grated fresh root ginger<br />2 green chillies, finely chopped<br />2 tbsp Madras curry powder<br />600ml (1 pint) vegetable stock<br />1 x 200g (7oz) tin chopped tomatoes<br />225g (8oz) baby new potatoes, halved<br />1 x 400g (14oz) tin of chickpeas, rinsed<br />225g (8oz) baby spinach leaves<br />salt and freshly ground black pepper<br /><br />for the flatbreads<br />6 tbsp Greek yoghurt<br />1 egg, lightly beaten<br />225g (8oz) self-raising flour<br />2 tbsp chopped fresh coriander<br />to serve<br />25g (1oz) butter<br /><br />Step One<br />Heat 2 tablespoons of oil in a pan with a lid and sauté the onion for 5 minutes until softened and lightly golden. Stir in the garlic, ginger and half the chopped chillies, and cook for a further minute. Add the curry powder, stock, tomatoes and potatoes, cover and bring to the boil, then simmer for 15–20 minutes until the potatoes are tender but still holding their shape.<br /><br />Step Two<br />To make the flatbreads, heat a large non-stick frying pan. Mix 4 tablespoons of the yoghurt with enough warm water to make 120ml (4fl oz), then stir in the beaten egg. Put the flour into a bowl, along with ½ teaspoon salt. Make a well in the centre and add the yoghurt mixture, the remaining chilli and the coriander. Quickly mix to a soft but not sticky dough.<br /><br />Step Three<br />Turn the dough out onto a lightly flouredwork surface and knead gently for about 30 seconds until smooth. Divide into 4 portions then, using a rolling pin, roll out each piece to an oval shape about 5 mm (¼in) thick.<br /><br />Step Four<br />Add a thin film of oil to the heated pan and cook the flatbreads, in batches, for 4–5 minutes on each side until cooked through and lightly golden. Wrap in a clean tea towel to keep warm and repeat until all are cooked.<br /><br />Step Five<br />Add the chickpeas and spinach to the curry and cook for a further few minutes until heated through, stirring occasionally. Stir in the remaining yoghurt until just warmed through. To serve, spread the warm flatbreads with the butter. Divide the curry intowarmed bowls, with the buttered flatbreads on the side.<br />Kerryhttps://www.blogger.com/profile/14018609709080980312noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-43757039188238278372015-08-14T13:10:41.407+02:002015-08-14T13:10:41.407+02:00I use Chard for soup. I boil it up with potatoes a...I use Chard for soup. I boil it up with potatoes and any stray veg and then blend it into a lovely creamy soup.Razmatazhttps://www.blogger.com/profile/02757164543598076420noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-13522274890830888452015-08-14T08:36:49.366+02:002015-08-14T08:36:49.366+02:00DIANE: It was because you have mentioned chard qui...DIANE: It was because you have mentioned chard quite a few times on your blog that I thought it was time to have a go at growing it ourselves, and what a good plant it is to grow....now all we have to do is like eating it! Thanks for the info, I shall keep on trying to find a way to eat it!<br /><br />DAWN: Bless you, it is nice to know that someone else understands how busy it is to run a smallholding at this time of year....but I think my tiredness is having to keep thinking about things to do with the renovation of the house, and it has been a gruellingly hot summer which hasn't helped. Not to worry, onwards! Thanks for the info about chard, .....I shall keep having a go at cooking with it! <br /><br />CHRISTINE: We can't grow spinach here in SW France because the heat makes it bolt, but it is interesting to know that chard could perhaps be used in place of spinach. I also steamed the chard when I cooked it, but I think it was the red chard which made the chard so bitter to eat. Shall keep trying though...it is too good a plant to keep giving to the cows, sheep, and pigs!<br /><br />2TORTS: Bonny is indeed very sweet, and due to calf in a few weeks time, after which we shall be milking her. She was born here on our smallholding, and is a very special little lady!Verahttps://www.blogger.com/profile/13235143664894609891noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-38617279152364489262015-08-13T18:23:01.919+02:002015-08-13T18:23:01.919+02:00Bonny is very sweet! Bonny is very sweet! Anonymoushttps://www.blogger.com/profile/13881524420208786909noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-412525947864510942015-08-13T13:42:10.746+02:002015-08-13T13:42:10.746+02:00I have grown it f for the first time this year as ...I have grown it f for the first time this year as well. I steamed it and you could add a bit of butter and pepper. I stir fried it with garlic which was nice. I made a chard and goats cheese tart. I prefer spinach but that has all gone now. Happy cooking.Anonymoushttps://www.blogger.com/profile/04417024768895684236noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-19788417443495736082015-08-13T13:38:55.376+02:002015-08-13T13:38:55.376+02:00It is quite strong tasting and I grew it for the f...It is quite strong tasting and I grew it for the first time this years well. I steamed it which was nice and you could add a little butter and pepper as well. I also stir fried it with some garlic which was good,too. I have used it to make agoats cheese and chard tart. Happy cooking!Anonymoushttps://www.blogger.com/profile/04417024768895684236noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-75031105637831438992015-08-13T12:14:48.874+02:002015-08-13T12:14:48.874+02:00O dear Vera you do sound worn out, it is hard work...O dear Vera you do sound worn out, it is hard work the hardest work I have ever done and we havent even started on the house yet, just finding an hour to sit down and relax when there are animals to feed and clean out, weeds to cleared veggies and fruit to be harvested then there is cooking and preserving, I am looking forward to winter for the very reason it lessens the work load. <br />Swiss Chard I treat like spinach, I wilt it then toss in a pan with some garlic and balsamic vinigar for just a moment and serve, sometimes I add some chopped pine nuts. Like you I am dehydrating mine at moment as I just dont have time to do anything else with it. :-)Dawnhttps://www.blogger.com/profile/05213759909336433460noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-49184195084323211492015-08-13T11:05:28.819+02:002015-08-13T11:05:28.819+02:00We love chard and would not be without it in the g...We love chard and would not be without it in the garden. We have had no joy with the coloured chard but the the white grows brilliantly almost all year round. Our favourite is to remove the stalks and chop them and cook in a little water until soft. Add the chopped leaves and cook until well wilted. Drain and leave while you make the sauce. In the same pan cook a chopped onion in butter then add flour (and a curry powder as well if liked), cook a minute then add milk to make a white sauce, cook till thickened and then add the chard and heat all up.<br />My neighbour here hates chard and one day I made a quiche with lardons, onion and chard, he said he will eat it like that any time. I use it for all sorts of things, even sometimes just add a little cream and lots of pepper. Friends uses to cook the stalks like asparagus and serve with lemon and butter. It is very versatile. Enjoy DianeDianehttps://www.blogger.com/profile/14782670749466305626noreply@blogger.com