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| Click on Image to Enlarge Some of my Rainbow Swiss Chard |
I really liked the idea of growing my vegetables from seed; although, many of my seedlings did not transplant successfully or produce well.
Several varieties of lettuce that I seeded indoors - leaf lettuce, romaine and kale - didn't do well when I moved them outside. Most likely I let them get too leggy before transplanting; however, my Swiss Chard - a rainbow variety - purchased from a local garden centre, did very well in a raised pot.
My youngest granddaughter discovered she liked eating Swiss chard right off the plant and straight from the garden: Interesting child, she also likes arugula the same way.
Lacking lettuce or kale to supplement the chard in a salad, though, I was at a loss as to how to use up the prolific vegetable. Then my friend, Rita, offered me her tried and true Swiss chard recipe. Easy enough:
"Saute the chard in oil, garlic and fresh herbs; then spread on toast and top with a poached egg."Delicious!
So, I sauteed the last of my rainbow Swiss chard in the prescribed manner and froze individual-sized portions on slips of parchment for use during the deep freeze of winter; hopefully, I'll be able to convince a 6-yr-old that cooked Swiss chard is as appealing as raw.
