Planting, harvesting and cooking Swiss Chard

As I work in the garden today planting fall carrots, beets, cauliflower and many more yummy stuff, I have plenty of Swiss chard. Swiss chard can be a hard one. I would like to explain how to grow, harvest and cook with this plant

Planting Swiss chard:
Plant in early April through August.
To have an on-going harvest, plant every 6-8 weeks.
This plant will become large, at that point you can cut it back to about 2-3 inches tall. It will continue to grow even if you have cut it back.

Harvest:
Harvest small young leaves for salads and stir frys.
Larger leaves can be a little bitter but are super in casseroles and soups

Cooking:
You can place chard in any recipe that calls for Spinach or Kale
It is great sautéed, in salads, in veggie enchiladas.

Here are two recipes that I have come up with that my family loves( including my four young kids)

Swiss Chard Pesto

3 cups cut up Swiss chard
1 hand full cilantro
2 cups Parmasian cheese
1/2 cup olive oil
1/4 cup pine nuts
Salt and pepper to taste

Mix chard, cilantro, nuts, salt and pepper and parmesan cheese in blender. Once everything is blended, slowly blend in olive oil to mixture. Store in refrigerator for up to 7 days or freeze and store up to three months.





Swiss Chard and Spinch Gratin

Ingredients:

2 lb spinach
3/4 cup olive oil
2 lb Swiss chard
2 lb zucchini
Salt o taste
1 cup bread crumbs
1 cup cooked rice
Salt and pepper to taste

Step 1
Wash the spinach well. Remove the coarse stalks. Chop rather finely. Using a skillet , cook spinach in 2 tbspoons olive oil under medium heat until wilted. Drain and put into a large bowl.

Step 2
Wash and chop the Swiss chard. Using the same skillet, cook chard with 2 tbspoons olive oil until wilted. Drain and add to spinach.

Step 3
Wash and trim unpeeled zucchini, add about 4 tablespoons olive oil to the skillet. Sauté the zucchini, tossing until just tender.

Step 4
Add zucchini to spinach and chard, season with salt to taste and mix in the already cooked rice and garlic. Transfer to a well oiled baking dish. Spoon 3-4 tablespoons olive oil over the top.

Step 5
Bake at 300 degrees for 20 minutes

Step 6
Beat the eggs well, pour them over the vegetable mixture. Sprinkle the top with bread crumbs.
Return to the oven and bake until the eggs are just set, about 10-15 minutes.