Rainbow swiss chard that is!!! Here are a few shots of some that my SIL sent over from her organic locally grown vegie box! She has got to start eating her vegies!!! LOL!
I had always heard that swiss chard was bitter. Well, nothing was further from the truth! I have since read that it does get bitter in the winter months, but all other times, it is tender, with a wonderful mild taste.
See how pretty the rainbow chard is? Red veins in the purple leaves, and yellow veins in some of the green leaves.
The stems are so pretty too! I am so goo-goo eyed over them; you can tell I am a SC virgin!!! Hehehe.
To cook them, my DIL sauteed in olive oil, used cumin, Worcestershire sauce, nutmeg, and a little chicken broth. That was a wonderful dish!!!Here is another recipe that showed up in my e-mail box tonight and looks fantastic! Organic Gardening.com's Stir fried Swiss Chard. I have not tried it yet...but sounds like it will be really vvbggood...I plan to as soon as possible!
I have been out looking at seeds for chard online, too...looks like you can keep your plants going for a whole year! May just want to avoid eating in the winter months due to bitter taste...;but I would have to try it to be sure that is really true!!! Do any of you have any experinces with Swiss Chard??? Do you like the taste. OH, BTW...it cooks very fast. 10 minutes. Period. Awesome. I like fast.