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Swiss Chard & a Load of Vintage Fabric
Okay, so I haven’t tasted it yet, but I’m already smitten. This week’s CSA farm share included this beautiful, bright swiss chard. I love the way the stalks look in the recycled pear jar I like to keep around and use as a vase. Nutritious eye candy. Perfect. Now I just have to figure out how to cook it. Any suggestions?
Hey Craft Club, pals! (Do any of you actually read this?) I have some exciting news. We got a huge fabric donation from the mother of one of my Press coworkers. (Three laundry loads worth.) Some of the loot is fabulous vintage and we get to use all of it for community craft projects and to get our craft on for charity. I’d like to start setting up some group quilting sessions soon. Let me know if any of you are up for that.
Okay, time to do some English paper piecing. I want to get to work on an Amy Butler skirt, but I’m too tired to follow directions right now. Darn. I really want to make a new skirt with an apron overlay. It’s going to be awesome.
Posted: June 18th, 2008 under Craft Club, CSA farm, Quilting.
Comments: 15
Comments
Comment from Turtle
Time: June 18, 2008, 7:40 pm
for the chard, strip the leaves off the stem and just lightly saute them. yummy with a small tad of butter and splash of vinegar!
the vintage fabric looks great….hmmm, seeing aprons!
Comment from joanie
Time: June 19, 2008, 2:50 am
You can also slightly steam them (don’t get rid of those stems though, they’re fantastic and just need a bit longer cooking time) then drain and lightly saute with butter, garlic salt and pepper.
Another way to eat them is to do the above, then chop up the cooked chard an toss on pasta with a dash of olive oil and freshly grated parmesan – yum!
Comment from debbie
Time: June 19, 2008, 6:58 am
That fabric looks like fun! I’m up for making something some quilts. Won’t be there Tuesday, but I haven’t forgotten what I owe you for the bird house! Wouldn’t want you to think that I was skipping town or anything.
debbie
Comment from Catherine
Time: June 19, 2008, 8:52 am
Vintage fabric = *drool*
I just picked up some crazy vintage Hawaiian fabric in neons for my mom to do some little gal clothes. I was tempted to keep it for me though.
I’ve never done a quilt, but I can cut squares. ;)
Comment from Kari
Time: June 19, 2008, 10:06 am
There’s a great Mollie Katzen recipe in Eat, Drink, and Weigh Less. Basically just steam the chard, then toss with a little oil, some toasted walnuts, and dried cherries, and salt to taste. YUM!
Comment from Rachel
Time: June 19, 2008, 1:09 pm
I like to coarsely chop chard and add it to tofu scrambles and stir fry. Put in in at the end and wait until it’s just wilted. Delicious!
Comment from Rita
Time: June 19, 2008, 1:09 pm
I like to use the chard in a pilaf of some sort. Rice, bulgar, vermicelli, quinoa, etc. Chop it and saute with the onion/garlic in a little oil or butter, then add the grains, cook some more, add water/broth and cook til the grains are tender. Add more stuff if you want (carrots, raisins, nuts) and season. Voila!
Once you get used to cooking chard, you will love it and crave it during the winter. I was thrilled to see chard in this week’s CSA pick-up!
Comment from Dawn Elizabeth
Time: June 19, 2008, 4:17 pm
I usually cook it with a little olive oil, onions, garlic and oregano. If I have too much, I just freeze it after it’s cook. Then add it to soups all winter.
Comment from Mary Beth Cryan
Time: June 19, 2008, 5:09 pm
I just discovered your podcast and I LOVE it! It’s perfect for listening to while I draw and assemble models all day (I’m a freelance illustrator and paper engineer). I’m so glad there are 80 episodes! That should keep me entertained for quite a while. Keep up the great work!!
Comment from Melissa H
Time: June 19, 2008, 8:02 pm
I saute the chopped chard (including stems) and mix it into a mushroom/chard fritatta (or quiche) in lieu of spinach. Yummy!
Pingback from CraftSanity » Nature’s Master Weavers
Time: June 20, 2008, 9:41 pm
[...] to everyone who posted about the Swiss chard. I cooked it up in a stir fry today and really enjoyed it. The girls did not, however. This was [...]
Comment from shelle
Time: June 22, 2008, 11:01 am
funny i am just about to cut out the pieces for my apron overlay. The amy butler a-line skirt is so easy to sew and it is my favorite skirt, super comfy. Have fun sewing. love the podcast, peace.
Comment from tara
Time: June 23, 2008, 2:13 pm
I am growing rainbow chard just like that in my garden (I even blogged about it here: http://ourlearningproject.blogspot.com/2008/06/chard-harvest.html). I usually separate the stems from the leaves. I saute the leaves with olive oil and garlic. I treat the stems as a separate dish. I hear that you can cook them just as you would cook asparagus, but I recently enjoyed mine chopped with some garlic, olive oil, and balsamic vinegar. Yummy!
Comment from Amber
Time: June 24, 2008, 11:39 am
We grow chard in our backyard garden and have been experimenting with a rather large variety of chard receipes in addition to giving much of it away!
Probably too late, but our favorite recipe is this one from epicurious dot com. Maybe your kids would like the sweet/savory-ness of it? You almost forget its composed of greens, its so lovely.
http://www.epicurious.com/recipes/food/views/SWISS-CHARD-WITH-RAISINS-AND-ALMONDS-241474
Comment from Hilary
Time: June 24, 2008, 2:35 pm
Ahhhhhhh :) Now I want to make a quilt!
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