"The researches of so many eminent scientific men have thrown so much darkness upon the subject that if they continue their researches we shall soon know nothing."

- Artemus Ward

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Saturday, September 25, 2010

Trying new veggies

One of the interesting things about getting veggies from a CSA is that you never know what you will get! Which of course often means I get pounds and pounds of things that I don't eat. But it also means that I sometimes get things I've never had before.

Like just this week - where I got a big bunch of swiss chard. I've never had it in my life before now, and didn't even have a clue about how to cook it. I'm sure there are many ways but I did a quick google and the first recipe I hit seemed simple enough, so I made my own modifications and prepared it. I cut the ribs from the leaves and chopped up the leaves, as in the photo above, and then sauteed the leaves in butter with some garlic.

And I have to say it was awesome. Sadly, the recipe page I used quoted the following:

I never liked Swiss chard, until several years ago I had some that had been freshly picked from a friend's garden. It was so sweet and buttery I couldn't believe it was actually Swiss chard. It was then I learned that freshness was the key determinant to whether chard was delectable or detestable.

Hmm, so unless I get more swiss chard next week my odds of getting it very fresh are slim indeed. But I sure enjoyed it while I had it, and today I intend to cook up the ribs using the other recipe referenced on that first page but minus the pasta!

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