Fresh Chard photo by Hazel |
Last spring as we planted our garden, my daughter gave me a
packet of chard seed. She knows I love
fresh chard, so we planted two rows in our garden spot.
At first I blamed it on the soil, because we had not added
fertilizer last year and failed to do a deep rototill, only a shallow dig. Our chard was miserably stunted.
That did not daunt me, so with my handy knife, I dutifully
cut off the tiny leaves and managed to have a few small “messes” of chard for
our dinner.
Then fall arrived and with it some rain and the season
changed. Around Thanksgiving, low and
behold there were large leaves on my chard rows.
After all, chard is an early winter vegetable, so the fault
was with me planting my nice vegetables too early. Through this winter, I have been able to take
my trusty knife along with a plastic bag, and carefully taking each plant, cut
down to the bottom of the plant. Moving
on to the next plant until my bag is full of that dark green “good for you,”
vegetable.
Chard is rich in vitamin C, K, A and B vitamins, plus
minerals such as iron, copper, calcium, sodium, potassium, zinc, which are important for
your system. It also has Antioxidant
and Anti-Inflammatory Benefits which is good for your heart.
Preparing the chard is not that much trouble when you
consider stringing fresh green beans or opening fresh pea pods to gather your
green peas.
Place chard in the largest bowl or pot that you have, run
cool tap water over your chard and bounce it up and down several times. Then transfer to your largest colander. Dump the water and begin to wash again until
you have washed at least 4 (four) times.
Next break off the long stems and then rinse a final time and you are
ready to cook your chard.
Use your largest pot, and understand that the chard will
shrink, so go ahead and cook it all. The
water still clinging to your chard from your last rinse will probably be
enough, but my husband likes to add a bit extra water. Simmer around 15 minutes and your chard will
be ready to enjoy.
We like to pour a dash of apple-cider vinegar on each
serving, but season to your taste.
The more you cut your growing chard, the faster it will multiply,
so keep up the good work and continue harvesting your healthy green.
I am reminded that when we give our gifts to God, he returns
to us more than what we originally gave.
That is a spiritual law and it will work for you.
This post is linked with Ann Kroeker’s Food on Fridays
2 comments:
I have never had Chard. I may have to give it a try.
I love the dark greens, although I've never had a garden... That sounds great! My wife uses the store bought ones with some Apple Cider Vinegar often!
Ya gotta love a woman whose good with a knife! And yes, God gives more with each season... Love the tie in.
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