Allotments 4 All

I've never grown chard before, never tasted it or heard of it until I joined this site, but whilst rummaging through Wilko's discovered the seeds with 75% off so thought I'd give it a go.  So what does is taste like and what can you use it for/in?

We used it the other day in a pie with turnips, courgettes, onions and carrots - gave the pie a crunchiness similar to celery.
Chickens also enjoyed the scraps.

I bought some rhubarb chard a few years ago, thinking it was a variety of rhubarb.  :(

Some people use it instead of spinach.

There's a thread somewhere (probably under Recipes) about this. Sorry, I can't do these clever referency things that other folks can - try Search.

My favourite recipe is to separate the two parts, cook the leaves like spinach (ie. in a tiny amount of water, with the lid on the pan, so they wilt), then use the juice from that to cook the stalks, then put the stalks in a dish & cover with a bechamel or cheese sauce to which you've added the chopped leaves; bake till golden.

But other folk have got dozens of imaginative ways with it. It's not a first division veg, but it's a pretty good second division one.

Thanks for the advice.  As long as it doesn't taste like yucky radish I'll be fine!  I have a very unsophisticated palet and tend to avoid things that I don't know!

Ok, so I'm fussy but unsophisticated palet sounds so much posher lol  ;D

I stir fry it with ginger, garlic and some soy sauce. Put  the stalks first then add the chopped leaves.
We love it, but it does has a healthy, green taste - it makes you feel healthy just eating it!!!!

Oooo that sounds nice Tin Shed.  I might try that once I've grown some!

i agree with tin shed, it tastes green, now i love green but its a little strong for some people
I'm quite happy to eat it simmered i a little v lightly salted water and the stems the same just
cooked a tiny bit longer and served as a seperate vegetable (on the next day)
lbb

I cooked this today for sunday dinner with roast chicken - My husband loved it.....
http://www.rivernene.co.uk/recipes/recipe.php?recipeid=46&catid=5

Duke ;D

I just put it in salads and sandwiches - nice tart flavour

Just wilt and chop the leaves and use as spinach.  Great for eggs florentine (chopped spinach on toast with a couple of poached eggs on top).  Also lovely in sag alloo - spinach and potato curry.

Best thing is it overwinters so that it starts growing again in spring and you have some nice fresh veg in the leaner months.

So would now be a good time to mention that I've never eaten spinach either???? :o

I like it more than spinach, because it doesnt do that thing spinach does of sort of furring your teeth up. I like the thicker texture more as well.

we use the leaves (not the stems) in omelettes. Stir fry it for a while then add eggs and cumin coriander etc.

Quote from: posie on August 03, 2008, 21:19:43
So would now be a good time to mention that I've never eaten spinach either???? :o

You are not missing out!  Spinach is totally disgusting, can't stand the stuff,  absolutely minging.  Yuk  Yuk  &  Yuk!  (I won't sit on the fence for this one ;D ;D)

On the main topic itself - chard - is it planted annually in succession,  cut & come again or always there - like rhubarb ???

I stir fry it with a little chilli sometimes do half chard and half spinach yum

Also good whizzed up in soups with butternut squash, potato or anything really. This way you get massive amounts of nutrients in a 'concentrated' form with really strong flavour.

Quote from: ktlawson

On the main topic itself - chard - is it planted annually in succession,  cut & come again or always there - like rhubarb ???

It's best grown as an annual but it's nowhere near as fussy as spinach and you can do the cut and come again thing with it. It lasts for ages and survives all but the harshest winters so will keep you in greens in the lean months. Also if you remove occasional outer stems the colours seem to get more vivid. It's a very pretty plant on the allotment. I'll try to remember to take a photo this afternoon.

Quote from: ktlawson on August 03, 2008, 23:46:15

You are not missing out!  Spinach is totally disgusting, can't stand the stuff,  absolutely minging.  Yuk  Yuk  &  Yuk!  (I won't sit on the fence for this one ;D ;D)

So You dont spinach then !! :P

I cook it up, blend it, and add use it as a layer in lasagna, akes a nice dip too with yoghurt or creme fresh and garlic.