Greens, greens and more greens.
The newest addition is the Swiss chard. I was able to harvest well over pound of it. I have no idea what I will do with it when all 16 plants start producing.
Then there was the spinach. This was the last harvest as it has all started to bolt.
|The last of the spinach.|
Then there was the Thai greens and the arugula. and the last of the golden radish.
|Mixed Thai greens.|
|One of the many batches of arugula.|
|Golden 'Zlata' radish.|
Not to forget the lettuce which is now growing rapidly.
|Most of this lettuce is from an old packet of 'Fordhook Favorites Blend' that I found in the stash. From left to right, 'Mighty Red Oak', 'Green Ice', 'Royal Oak Leaf', 'Black Seeded Simpson' and 'Prizeleaf'.|
Now I just have to figure out how to cook Swiss chard.
Harvest Monday is hosted by Daphne's Dandelions. Stop by and see what everyone else is harvesting.
Very lovely greens and such beautiful swiss chard! How was the golden radish on taste?ReplyDelete
Thanks Jenny, compared to the 'White Icicle' they were much milder, and that was with a few very hot days during thier growth.Delete
Wow, what a load of greens...are you able to eat all that or do you give some away?ReplyDelete
Kris, they all get eaten. It takes me hours to wash them, so their is no way my cousins and I are not eating a large portion every night!Delete
Lovely harvest! I think you will like Swiss Chard. I rely on it as a spinach substitute when my spring spinach bolts. It is very similar to beet greens and is great simply sautéed in olive oil with garlic and crushed red pepper. The leafy parts can be torn and the stems chopped and added to soups and salads. You can also blanch and freeze it like spinach if you want to preserve some for the winter months.ReplyDelete
GrafixMuse, Thanks for the great recipe. I can't wait to try it. It's just how I make broccoli rabe, but without boiling it first. I have tried some of the leaves in salads and they tasted fine.Delete
Beautiful harvest. I love chard over the summer when the spinach isn't producing. I just boil it up and add some balsamic vinegar. It is fabulous with eggs too. So great in quiche.ReplyDelete
thanks Daphne, I never would have thought about adding balsamic vinegar. I have wanted try wilting it down and adding to a scrambled egg. I'll have to try it in quiche as well.Delete
Love Chard. Saute onions and garlic in olive oil, add chard stems and chicken, cook, then add chard leaves and cooked rice. After a few minutes take off heat and add a little soy sauce, mix, and grate cheddar cheese on top. Broil for a few minutes and viola! Enjoy whatever you do with chard. Love the above garlic and red pepper flake combo too!ReplyDelete
Thanks Amber, that recipe sounds great. I'll definately dd this to my list of ways to try it.Delete
Yes, I'm in Md too.
Your golden radishes are pretty!!ReplyDelete
They are very attractive and surprsingly milder than the other radishes I've planted this yeat. I'll be checking out your recipes.Delete
LOL. You are in MD too! Just saw that :)ReplyDelete
Oh and if you're looking for ideas for cooking swiss chard, I've posted a lot of recipes over the years. I love love love swiss chard!ReplyDelete
I add small leaves of chard to my salad. I've stripped the veins out of the center and dipped in boiling water for a few seconds to wilt it then made rolls with a spicy pork filling. That was good. You could probably use any kind of meat/veg filling that you like. If the filling is cooked and hot you don't have to bake it or anything. Also mix with other greens like mustard and spinach and just steam.ReplyDelete
Mary, thank you, that is an excellent idea using the chard to make meat rolls.Delete
Ohhh that chard looks wonderful!!ReplyDelete