This morning I went to the Farmer's Market and bought some Swiss chard. It is one of my favorite vegetables to grow because it is so trouble free -it doesn't mind the heat, doesn't mind the cold, can take a bit of a freeze - but I do not have any of my own yet. So I was pleased to find some locally grown. I made the following recipes from Marissa Macclellan's Food in jars blog (see link below). The green leafy parts are cut up and put into meat loaf and the stems are made into a quick refrigerator pickle. The stems of one bunch of chard made exactly one pint of pickled chard stems which I am looking forward to eating in a couple of days. The meat loaf was delicious though I would chop up the chard greens finer in my ninja next time and I used ground beef rather than ground turkey since I have wonderful ground beef in my freezer which my nephew raised for me. . Her recipe called for leeks but i used chopped chives and garlic chives because those I have growing in my yard.
http://foodinjars.com/2015/05/csa-cooking-turkey-meatloaf-and-quick-pickled-chard-stems/
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