Cabbage and Carrots......

tuikowhai34

.....on the menu for dinner.  Pak Choi and Red & Orange Carrots fresh from the garden!  Bon appetit!!

Dovefromabove

😋 

Supper here this evening will include Swiss chard from the garden 

tuikowhai34

@Dovefromabove   Wow!   They are as big as ukuleles!!  Do you use the stalks as well as the leaves?

Dovefromabove

Sometimes I serve the stalks separately, braised in a little stock with butter. Delicious. Other times I remove the larger part of the midrib and just steam the leaves as if it’s spinach. 

The variety is Fordhook Giant and it’s absolutely superb. Two sowings a year  give us a minimum of two meals a week most weeks of the year. 

tuikowhai34

@Dovefromabove   So do i although i find there are more stalks than cooked silverbeet to deal with!  I put a load of horse manure on my veggie garden last winter and have some really good leafy vegetables this autumn.  

tuikowhai34

PS  I don't know why the I-es  have turned themselves into i-es!  Bizarre!

Dovefromabove

I think the Fordhook Giant chard is my favourite vegetable 

Obelixx

This is a good one wth Swiss chard when you want something indulgent - https://www.bbcgoodfood.com/recipes/cheesy-chard-gratin tho I usually just cut the stems crossways, not in sticks.   I also like the stalks sliced and sauteed in butter or olive oil with garlic and chilli and then toss in the sliced green parts and some raisins for a few minutes to finish.   Very good with firm cod steaks or pork or with veggie fritters.

Dovefromabove

Yes, that sort of thing is very successful with good chard @Obelixx ... I also do a sort of Tarte Tatin with it ... very delicious.