Blettes

Silverbeet or Swiss chard. We've been talking an awful lot about chard lately. That's because this is the first year that we've planted it in our vegetable garden. It's been an undeniable success and we're eating batches and batches of the stuff.

Swiss chard growing in our garden. These leaves are about two feet tall.

It's real good cooked up and served like fresh spinach, but that's just the beginning. Ken has made it with a mustard-y cream sauce, which was very nice. I've baked it into an eggy quiche as well as a more chard-y tart. We used only the stems one time to make a tomato and cheese gratin.

On Monday, we stuffed chard leaves with a pork/beef/veal farce (stuffing) and poached them. I'm certain there will be photos of that on Ken's blog (and here they are).

And the plants continue to produce! We're in chard heaven. Add to that our frozen mustard greens and collards and you can see we'll be getting our minimum daily requirements of greens for some time to come.