WOW ! That was FAST, Beth ! It seems like just a few days ago we were all talking about who did or didn’t like chard. I like it, but have not done well at growing it. One restaurant that I went to years back had chard growing outside in pretty planters along the sidewalk to the door, and it looked absolutely gorgeous as a kind of green outside plant.
Yvonne--I checked the Aerogarden and it says "Day 17," so it only took 17 days to get that size. I'm expecting it to get much fuller/taller but I could start harvesting leaves now. You should get some seeds and try it in one of your AGs! Once established it can be moved to soil if you'd prefer.
As already posted in the Aerogarden thread, I harvested the largest chard leaves this morning. I'm going to saute' them with garlic and a splash of soy sauce as a side dish for supper. I found this simple recipe online... Easy Swiss Chard Stir Fry Ingredients 1 bunch swiss chard 8 to 10 leaves 1 tablespoon peanut oil (or vegetable oil) 3 cloves garlic , coarsely chopped 1 teaspoon sugar 2 teaspoons soy sauce (or tamari for gluten-free) Instructions To prep the swiss chard, cut off the stems and chop the leaves into 1-cm (1/2-inch) pieces. Chop the leaves into 4-cm (1.5-inch) pieces. Separate the stems and leaves. Heat oil in a cast iron pan (or wok, or a heavy skillet) until hot. Add garlic. Stir a few times until fragrant. Add the chard stems. Cook and stir a few times until they start to soften. Add the leaves. Quickly stir a few times. Add sugar and swirl in soy sauce. Immediately stir to mix well. Cook and stir until the chard turns tender. Transfer to a serving plate immediately to stop cooking. Serve warm or at room temperature as a side dish.
OK, I wasn't too thrilled with that chard recipe. Too much garlic, too much something. My husband said it was "OK", but I think I'll stick with sauteing in butter.
Hey Beth, I love all kinds of chard, kale, etc. Yeah, I know I am weird. But you can do lots of good things with it and it just hits the spot with me. I'll often cream some butter with cooked garlic, rosemary, thyme, bacon bits. Once I've sauteed the chard in a good olive oil, I drizzle the aforementioned creamed butter sauce over it. Divine, Luv.
You really want to know good friend? Listen, Beth, you did know that after I turned 90 last January, I went to hell in a basket with all this sciatica lower back nerve inflammation. After 7 months, I saw the sports pain doctor, who immediately shot me up with Cortisone. Has been working like a charm, thankfully. Then 3 weeks ago, I try leaving my bed and what felt like a sharp hot knife stabbed me in the middle of my knee, twisted, sending pain into my shoulder and down to my toes. I yelped out loud, I'll have you know. I could not walk, even with a walker. So, the doctor ordered x-rays and an MRI before returning to the orthopedist. From my mid back to the root of my sacral area where all the nerve plexes are, is an absolute tangle mess of neuropathy, and various forms of arthritis and this is my future. So, today I got a shot in the knee and was told to be back in 3 months for more. I've been taking oral Prednisone for several weeks now, and I'm swelling up like a balloon, so the weaning begins tomorrow. The injections should suffice. I was out dancing tonight and feel fine. Of course this stuff makes one feel like Wonder Woman. I'll be 91 in a month and raring to go. My poor dog thinks I've flipped. Now, on to you. Are you OK? Really doing OK? Be honest with me in a pm if you must. Speaking of which, I'll be sending you one later. I think of you often down there in Houston and worry. You are a good friend.
Oh my goodness, Lois! I'm so sorry to hear of the sciatica and neuropathy, bless you. I had no idea you were going through all this... we are going to have to keep in better touch with each other. I'm glad the steroid helps but I know it does cause some swelling. I'm glad you can get some relief from the pain. I'm doing OK, thanks for asking. I have occasional aggravation from lymphedema and a lot of muscle spasms/cramps for some unknown reason. But all things considered I'm doing OK. Sending you a big hug, my friend.
When I just saw the title to this thread it hit me like CHARD! for a second. It hit me like a bad word. Merde? LOL
@Beth Gallagher you can make garlic olive oil and use that. The garlic taste won't be nearly so strong.