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Post by chrysanthemum on May 15, 2021 16:53:24 GMT -6
Growing greens in the summer is a challenge in my area of Texas because of the extreme heat. My kids like beets with their greens, so I decided to give Swiss Chard a try this year. I lost my first round to the big freeze in February, but I had some replacements in the house, and I germinated some more, and all those plants are doing great. The problem was that the Swiss Chard really didn’t go over well with my kids. They didn’t really care for it cooked and topped with vinegar, which is how we serve beet greens. I added some to soup, and that was definitely not a hit. (I didn’t even really like it that much.) It was a definite improvement when I made goat cheese quiche and replaced some of the Swiss Chard with kale (which my kids love). The other day, though, I made a dish that they really actually liked. I simply boiled the thick stems for a few minutes, then added the chopped leaves for another few minutes. I made a cheese sauce as I do when I make Welsh rarebit (butter, flour, milk, ground mustard, salt, pepper, and white cheddar), topped the cooked greens with that, and baked it for about ten minutes. It was so good that one of the former chard dislikers asked for a second round the next day. I happily obliged since I still had some pretty large leaves that needed harvesting. Here’s a picture of the chard in my five year old’s little wheelbarrow. (The wheelbarrow holds five gallons, I think, and the picture shows about 20 ounces of chard.). Then there’s a picture of the baked chard with cheese sauce.
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Post by chrysanthemum on May 19, 2021 19:53:19 GMT -6
I’m not sure that my kids have ever had turnip greens. I like them, but I like just about any green, especially with a little pepper vinegar.
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