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Is it Burnt? No just a little Chard

Blog: My Patch
Posted by: Green Fingers Monday 3rd September 2007, 11:08am
Last edited 03/09/2007 11:08am by Green Fingers

Swiss Chard - easy to grow, tricky to distinguish.

The importance of careful plant labling came to light at the weekend when I was ordered to go fetch some rhubarb.

I returned with half a dozen sticks - "toxic" leaves removed and left them by the sink for the next stage of crumble prep.

On my return I was greeted by a kitchen full of faces streaming with tears or derision.

> > > > > > Chard Crumble anyone?

Well waste not want not. Cut the chard into inch long sticks and steam/boil. Tastes earthy and somewhat irony - similatr to spinich. In fact the leaves can be used as a spinich substitute.

> > > > > > Serve with Custard

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