A Plenitude of Swiss Chard

Swiss chard has become one of my garden favorites.  The first varieties of this leafy vegetable have been traced back to Sicily.  The word Swiss was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. (again, my friend, Wikipedia, helped with this information)  It belongs to the same family as beets and spinach and shares a similar taste.

Swiss chard has shiny green ribbed leaves, with stems that range from white to yellow and red.  Fresh young chard can be used raw in salads while mature leaves and stalks are typically cooked.  Swiss Chard is high in vitamins A, K and C.  It is also rich in minerals, fiber and protein.  Some research suggests that Swiss Chard provides a protective cover for the colon and kidneys.

Each year I plant a few more plants.  According to Go Organic Gardening,
Swiss chard is one of the easiest vegetables to grow. Some gardeners refer to it as a “cut and come again” plant, because you can continuously harvest from the plant all season long, as long as you harvest the outer leaves, and leave the center of the plant to grow.

We add it to other greens for a salad. But mostly, I cook it as you might spinach and add it to all kinds of dishes.  I also freeze it for use in the winter. 

Here's how I prepare it:
Frozen Swiss Chard
Chop the leaves and stalks of mature (large-leafed) Swiss chard.
     I usually cook up 6 - 8 cups at a time
Chop 1 small onion.
Saute onion in 2 T. olive oil.  After the onion softens, add the Swiss chard.  Cook until it's limp and reduced.
After the mixture has cooled, put 1 cup into a freezer bag.  Label and put in the freezer.

Possible uses for the frozen Swiss chard:
Vegetarian Lasagna
Quiche (a previous posted recipe)
Soups
Quesadillas
Stir fry
Sauces for pasta
Pesto/ hummus like dips

Meatloaf

Pizza

Calzones

Egg Dishes

Etc.

A Profusion of Zucchni

I'll wager that many of you wondered what the plural form of "zucchini" is.  I'll also bet that most don't know the etymology (word origin) of "zucchini."  And that, my friends, is why we have Wikipedia, to answer those nagging questions that pop up from time to time.

According to our beloved, and occaisionally accurate, source, zucchini comes from the Italian word "zucca" which means "squash," and "zucchina" is its diminutive.  It's commonly called a "courgette" in European countries.  Different countries serve this all-purpose vegetable in a variety of ways:  in Mexico they're put in quesadillas; in Italy they're breaded and pan-fried; the French cook up ratatouille; the Turks like to make a popular dish, mücver , or "zucchini pancakes",  stuffing with meat, rice or herbs is a common dish in the Mediterranean areas.

Some years, my zucchini grows pitifully.  This year my plants have surprised me and surpassed my expecations. I've picked small ones for stir-fry and large ones, the size of newborn babies, for grating.  I found an interesting recipe for Zucchini Hummus in the paper this week.  The whole family loved it.  The basil gives it a pesto flavor.



Try it, you'll like it.

Zucchini Hummus

1 (15 oz) can chickpeas, drained and rinsed

1 cup coarsely grated zucchini

1 garlic clove, minced

1/4 cup fresh parsely

1/4 cup fresh basil

1/2 teaspoon salt

1/4 cup olive oil

1 teaspoon fresh lemon juice

Combine all ingredients in a food processor and pulse until desired consistency is reached.

A Plethora of Cucumbers

This year, my garden has blessed me with a plethora of cucumbers.  If I was a pickler, I'd be pretty happy.  But I'm not.  As a kid, I helped my mom can bread and butter pickles.  As a young girl with plenty of discretionary time, working with wide mouth Ball jars and hot water baths was kind of fun.  As a mom with far too much to do, pickling cucumbers takes up too much time.
My solution (besides leaving these green sweethearts on the neighbors' front steps), was to use a couple of really big ones in a salad.  I served it at a larger family gathering, and everyone brave enough to try it loved it.

Creamy Cucumber Salad
2 very large (or the equivalent) cucmbers
     if the cucumbers are seedy, clean them out

     thinly slice the cucmbers

5 green onions, sliced

2/3 cup mayo

2/3 cup sour cream

1/4 cup vinegar

1/4 cup sugar

1 teaspoon dried dill

1 teaspoon garlic salt

1/4 cup dried parsley

Slice the vegetables and place in a medium bowl.  In a smaller bowl, combine the other ingredients.  Add to vegetables.  Chill for at least one hour.

Growth Amazes Me

For the past 8 years I've planted an array of vegetables in 4 mid-sized beds.  Rather than plow up one large plot, I opted for variety for added visual interest.  I painstakingly plan the beds keeping in mind crop rotations, space requirements and design.

As the plants grow, I'm always amazed.  I put these tiny little brown seeds in the ground, wait 7 - 10 days, and voila!  I have green seedlings.