February is almost done, which is a good turning point in winter, the end is in sight. In Southeast Michigan, it will still remain winter for another four weeks, but at least it's mostly over. Before I get bogged down with doing taxes or home improvements, I want to sit down and plan my garden. I'll look at that this weekend.
Tonight for dinner, I pulled out a bag of Swiss chard from the freezer and I am so glad that I took the little bit of time to preserve it. It was so delicious, it reminded me of a summer day. I must say, it was cooked just the right length of time, all I added was salt and pepper. I've said it before and I'll say it again, I love Swiss chard. It's easy to grow, easy to pick, easy to prepare and easy to preserve and it's tasty and good for you too.
You can plant it as soon as the ground is workable, (mid-March) and it will literally grow all season, unless pests or deer get it.
Swiss chard has a mild, delicate, flavor. You can add sliced red onion or a sprinkle of crushed red pepper if you like. Balsamic vinegar or other dressing can be used in plating.
Wednesday, February 27, 2013
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