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Subject: Market Farming
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- From: "Jill Taylor Bussiere" <jdt AT itol.com>
- To: "market farming" <market-farming AT franklin.oit.unc.edu>
- Subject: Re: Harvesting chard/kale
- Date: Wed, 4 Oct 2000 21:39:14 -0500
I'm not Mike, but there are many ways! Last night we had some this way -
saute a small onion and a clove of garlic in olive oil. Add 1 cup rice, 1
1/2 cups water, 1 pound chopped chard. Cook for 20 minutes on simmer, then
turn off and let rest for about 15 minutes. Add 1/4 cup Parmesian cheese,
toss, and serve. Yum!
Chard balls - remove stem from chard, steam, chop. Mix in with bread
crumbs, melted butter, Parmesian cheese, sauteed onions and garlic, and 1
egg. Refrigerate. Make into ball shapes, and bake in moderate oven for
about 15 minutes. Yum, yum.
Remove stem, chop, and add to the ricotta or cottage cheese filling of
lasagne.
Make a quiche with it.
Make tea sandwiches by rolling bread flat, spreading an herbed cream cheese
spread, placing a chard leaf on top, and then rolling. Slice into
pinwheels, and eat.
Etc.
Jill
----- Original Message -----
From: Bob Brocious <bbrocious AT hotmail.com>
To: market farming <market-farming AT franklin.oit.unc.edu>
Sent: Wednesday, October 04, 2000 9:28 PM
Subject: Re: Harvesting chard/kale
> Mike,
> We grew some beautiful chard as a test this year. We can't figure out
what
> to do with it. How do you prepare it?
> Bob
-
Harvesting chard/kale,
Mike Steinberg, 10/04/2000
- <Possible follow-up(s)>
- Re: Harvesting chard/kale, Karen Phillips, 10/04/2000
- Re: Harvesting chard/kale, Jill Taylor Bussiere, 10/04/2000
- Re: Harvesting chard/kale, Bob Brocious, 10/04/2000
- Re: Harvesting chard/kale, Jill Taylor Bussiere, 10/04/2000
- Re: Harvesting chard/kale, robert schuler, 10/05/2000
- Re: Harvesting chard/kale, Del Williams, 10/05/2000
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