Sunday, February 13, 2005
Swiss Chard
Swiss chard is an ideal vegetable for the organic gardener because it is resistant to many common pests and diseases. It will thrive in coastal areas and produce greens all year round in regions with a mild winter climate. Since chard comes in a rainbow of colors, with deep green leaves and stems than can range from pale white, to golden yellow to brilliant ruby red, it is regarded as an ornamental plant by some, but is fully edible.
Beta vulgaris is a member of the beet family, but it does not have a bulb, and is instead cultivated for its large edible leaves and stems. The leaves are usually a deep green color and can be eaten raw or prepared like spinach, such as by blanching or sauteeing, and they are a bit sweeter. The stem needs extra cooking time, separate from the leaves and are considered a delicacy in Europe and even used in sweet dessert tarts.
Chard is rich in beta-carotene, iron, potassium and Vitamins A, C and K. I made a great dish tonight, sauteeing the stems with shallots and butter before tossing in the leaves. A dash of balsamic helps the leaves wilt, and then I toss in some chopped Kalamata olives and serve it next to couscous atop a filet of orange roughy.
Swiss chard is an ideal vegetable for the organic gardener because it is resistant to many common pests and diseases. It will thrive in coastal areas and produce greens all year round in regions with a mild winter climate. Since chard comes in a rainbow of colors, with deep green leaves and stems than can range from pale white, to golden yellow to brilliant ruby red, it is regarded as an ornamental plant by some, but is fully edible.
Beta vulgaris is a member of the beet family, but it does not have a bulb, and is instead cultivated for its large edible leaves and stems. The leaves are usually a deep green color and can be eaten raw or prepared like spinach, such as by blanching or sauteeing, and they are a bit sweeter. The stem needs extra cooking time, separate from the leaves and are considered a delicacy in Europe and even used in sweet dessert tarts.
Chard is rich in beta-carotene, iron, potassium and Vitamins A, C and K. I made a great dish tonight, sauteeing the stems with shallots and butter before tossing in the leaves. A dash of balsamic helps the leaves wilt, and then I toss in some chopped Kalamata olives and serve it next to couscous atop a filet of orange roughy.
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