| T O P I C R E V I E W |
| MyGreenGravity |
Posted - Nov 18 2009 : 06:34:11 AM
This is my first year for growing it and it has survived frost and everything so far. Is this plant always this resilient??
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| 13 L A T E S T R E P L I E S (Newest First) |
| Woodswoman |
Posted - Dec 14 2009 : 5:56:24 PM
Swiss chard is my very most favorite vegetable to grow I've never had a bad crop, and it lasts from spring 'till winter. What a plant!
Jennifer
Farmgirl Sister #104
"Nature brings to every time and season some beauties of its own".
-Charles Dickens |
| herblady55 |
Posted - Dec 02 2009 : 9:03:25 PM
Thanks Pam, that does sound yummy!
Judy
Hugs&Squeezles!
I am not contained between my hat and my boots! -Walt Whitman- |
| pamcook |
Posted - Dec 02 2009 : 10:17:45 AM
I love it stir-fried with scrambled eggs. Mmmmm
www.ikat.org
www.longaberger.com/pamcook |
| Annab |
Posted - Nov 28 2009 : 03:31:15 AM
Well, that's easy 
So you can cover it w/ a light sheet on especially chilly nights
They are kind of pretty.
And even if all the leaves have been picked off the stob it will put on new growth |
| herblady55 |
Posted - Nov 27 2009 : 12:14:41 PM
I planted some for the 1st time this year in a huge flowerpot and it's still sitting on my coverd front porch. It's not enough to make up a mess, but maybe I can add it to a stirfry.I just left it out there so that I could see it every time I go out for the mail.It's so colorful.
Judy
Hugs&Squeezles!
I am not contained between my hat and my boots! -Walt Whitman- |
| Annab |
Posted - Nov 27 2009 : 03:44:03 AM
When it gets really cold you can protect it with row cover
It comes back every year if the plant goes unharmed.
Ours got away from us and the deer of all creatures helped prune it back. So all the leaves look really nice and lush now.
Does yours have the pretty colors or just the green leaves and white veins?
I found that if you sautee the red leaves, rice will turn pink. But it all tasts so good anyway! |
| nubidane |
Posted - Nov 23 2009 : 07:13:24 AM
I went out to clear some of my raised beds & much to my Nov delight, my Swiss Chard & spinach had reseeded. I made some ditalini pasta, sauteed some garlic in EVOO, added rosemary, sundried tomatoes,black olives, some cannellini beans, my swiss chard & spinach. Topped the pasta with fresh parmesan. It was most savory & very colorful. What a fun surprise |
| Aunt Jenny |
Posted - Nov 22 2009 : 9:37:19 PM
My favorite way is sauteed in a skillet with a little olive oil and fresh garlic...or sometimes with some bacon added..yum! It cooks down alot like most greens do....so a heaping skillet full is more like 1/3 of a skillet full when done. We love it as a side dish with nearly anything. I add it to stir fry too and I like to add it, chopped, to soups.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| kristin sherrill |
Posted - Nov 22 2009 : 08:34:49 AM
Jenny, how do you cook yours? I grew some too but don't know alot about how to prepare it.
Kris
Happiness is simple. |
| Aunt Jenny |
Posted - Nov 22 2009 : 12:37:32 AM
You can probabably grow it now Tracy..worth a try for sure..I would maybe cover with cloches or plastic until it is up..or just at night. I start it directly in the ground...and bright lights is the variety I usually grow..love it!!!
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| shepherdgirl |
Posted - Nov 19 2009 : 09:14:44 AM
I've never grown it, but I have oodles of seeds! (the "Bright Lights" version caught my wandering eye!) How do you grow it? Any special tips I should know about? is it too late to plant it NOW? (I'm in CA, our winters are usally pretty mild, but the temps have been down in the 30's this past week-- late night and early morning) ~~~ Tracy
Life is not measured by the number of breaths we take, but by the moments that take our breath away. ~~ George Carlin |
| Aunt Jenny |
Posted - Nov 18 2009 : 9:33:05 PM
I adore swiss chard and still harvested it last week here in cold Utah. I hope I still get a little more this week. It is awesome.
Jenny in Utah
Proud Farmgirl sister #24
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| prariehawk |
Posted - Nov 18 2009 : 5:04:46 PM
Not only is it resilient, it's a good source of calcium.
Cindy |
