Comments on: Apologies

By: Three-Cheese Swiss Chard Couscous Bake « Coffee & Cornbread

Three-Cheese Swiss Chard Couscous Bake « Coffee & Cornbread — Thu, 04 Sep 2008 22:37:37 +0000

[...] Couscous and Swiss Chard Pie I tried. Adapted from Straight From The Farm, recipe link [...]

By: Enjay

Enjay — Tue, 01 Jul 2008 04:15:40 +0000

Fresh shelled beans and okra, please.

By: Sophie

Sophie — Wed, 25 Jun 2008 19:42:26 +0000

Now this looks like a cool alternative to a pasta dish!

By: Colleen

Colleen — Mon, 23 Jun 2008 19:36:14 +0000

I cannot wait to try this couscous! Thanks for posting the recipe

By: VegeYum Ganga

VegeYum Ganga — Fri, 20 Jun 2008 21:38:22 +0000

Oh, Get well soon. It must have been aweful for you. I love this couscous, and thanks for the toasting tip.

By: erik_flannestad

erik_flannestad — Fri, 20 Jun 2008 17:55:55 +0000

In our temperate San Francisco climate, chard is an over winter crop. You plant the seeds in summer/fall. It doesn’t do much. Stays a couple feet tall, just socking away the nutrients. Then in April/May of the next spring it goes crazy, jumping up to about 6′ tall.

By: Maggie

Maggie — Fri, 20 Jun 2008 16:44:37 +0000

This looks fantastic! I’ll be trying it very soon.

By: gintoino

gintoino — Fri, 20 Jun 2008 15:48:25 +0000

I planted some swiss chard this year but it hasn’t grown much. I’ve been eating the beets greens and I love them (also love the beets now that I tried them roated with garlic). I never cut the stem out,as I like to fell the crunchiness . This recipe sounds like something I could easilly eat every day (I have this stupid thing that when I like something I will eat it several days in a row…)

By: fallenangel65

fallenangel65 — Fri, 20 Jun 2008 01:12:25 +0000

I was just going to ask if there was anything you could so with the stems so it is nice to know it may be personal taste.

Beet recipes would be greatly appreciated – nice to know something to with them other than boiling them. I didn’t even know until a couple of years ago they came in any other variety than red.

Fava beans & Bean shoots would nice too.

Thanks!

By: erik_flannestad

erik_flannestad — Thu, 19 Jun 2008 18:02:59 +0000

Actually, I really like the “tough center stems”, especially on rhubarb chard, where it has an almost beet-like flavor and intensity.

If you cut it fairly thinly against the grain, and cook it a bit longer than the leaves, it also adds a nice crispy textural component to chard dishes.

I’ve read many Europeans also prize the stems over the leaves. Shows what a pretentious git I am.

PS. When the chard finally went to seed in our community garden this year it grew over 6 feet tall! Crazy!