Swiss Chard

Swiss chardNow the leeks have finished we have been mainly eating swiss chard for the past few weeks – I miss leeks. However, on the bright side there is a lot you can make with chard and it is possible to mainly eat the same vegetable for quite a long time, but to make different things. I will however, be pleased when we have something else in the garden! But as you can see from the photo our chard is going to seed so won’t last much longer – I must get a new row planted! We had:

Pork meatballs with spaghetti and chard recipe for the meat balls is adapted from Nigel Slater, Appetite 372-5. 400g of minced pork; two cloves of garlic; handful of grated cheese (I used cheddar); small handful of thyme leaves; grated zest of a lemon; handfuls of parsley; 300-400ml of chicken stock; spaghetti and lots of swiss chard.

Raw meatballs

Raw meatballs

Mix together in a bowl the pork, thyme, lemon, cheese and garlic – season well. Shape into small balls and leave in the fridge for half an hour. Fry the balls in a shallow casserole dish or frying pan until brown and sticky on both sides. Add the stock in and bring to simmer. Throw in all of the parsley. Meanwhile cook some spaghetti. Wash and chop the swiss chard, pop in a saucepan, cover with a lid and let it steam in the water clinging to its leaves. Put spaghetti in a deep, wide bowl, ladle over the meatballs and lovely liquor and then put some swiss chard on the side. No picture of the finished dish as we were too tired and too hungry – can you see a pattern to our evenings here?

Cooked meatballs ready to serve

Cooked meatballs ready to serve

We have also eaten Mee goreng with lots of chard (and the last of the mangetout from the freezer); my favourite black peppercorn tofu – now adapted to be made with leeks and chard; and more swiss chard lasagne – for the recipes clink the links to earlier posts.

lasagne being made

lasagne being made

Leftover lasagne

Leftover lasagne

 

 

 

 

 

 

 

 

 

 

 

 

 

Cod and swiss chardAnd of course we have had some swiss chard gratin – this time with a little cod in it. Basically cook your swiss chard and layer in a dish. Place some raw fillets of sustainably fished cod on top and cover with cheese sauce and breadcrumbs. Cook until golden.

Cod gratin

Cod gratin

We also had egg fried rice with chard for lunch at the weekend! Fry up a carrot cut into batons, sliced onion and a bunch of chard (including stalks) cut into sections. Add in a couple of handfuls of cashews. Whisk some eggs together (I used 3 duck eggs we had  found in an impromptu nest so can’t sell) and add soy sauce – add in and stir until cooked – then devour. We have also been eating borek.

Egg-fried rice with chard and carrot

Egg-fried rice with chard and carrot

3 responses to “Swiss Chard

    • We only sell eggs if we know how old they are. Sometimes the ducks and hens go off and make a nest somewhere secret and lay a clutch of eggs there. When we find them, we test them for freshness and then eat them ourselves. If the nest is found by someone else we share the eggs with them.

      • Got it. Love learning more about the lovely feathered ladies that you share your lives and land with.

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