In article <ZcfZj.933$v91.3421@[EMAIL PROTECTED]
>,
Wilson <isanybody@[EMAIL PROTECTED]
> wrote:
> sometime in the recent past Billy posted this:
> > In article
> > <wildbilly-84393C.12342521052008@[EMAIL PROTECTED]
>,
> > Billy <wildbilly@[EMAIL PROTECTED]
> wrote:
> >
> >> In article <9jr8341mttbm7cs4u8iqgqljkmc3to5mno@[EMAIL PROTECTED]
>,
> >> The Cook <susan_r23666@[EMAIL PROTECTED]
> wrote:
> >>
> >>> On Wed, 21 May 2008 10:25:47 -0700, Billy <wildbilly@[EMAIL PROTECTED]
>
> >>> wrote:
> >>>
> >>>> In article <jjo83417gfugq1al053u8crrp6627arpd3@[EMAIL PROTECTED]
>,
> >>>> The Cook <susan_r23666@[EMAIL PROTECTED]
> wrote:
> >>>>
> >>>>> On Wed, 21 May 2008 08:13:02 -0700, Billy <wildbilly@[EMAIL PROTECTED]
>
> >>>>> wrote:
> >>>>>
> >>>>>> In article <obf834l9ggj3pahij872bpldkn7e2iurbg@[EMAIL PROTECTED]
>,
> >>>>>> The Cook <susan_r23666@[EMAIL PROTECTED]
> wrote:
> >>>>>>
> >>>>>>> That is 1/2
> >>>>>>> of the chard in a 21 quart canner
> >>>>>> This is how much chard, and you're doing what with it?
> >>>>> \
> >>>>> Since 1/2 of the chard we picked this morning fit in a 21 quart
> >>>>> canner, the total amount of chard was 42 quarts. By the time is
> >>>>> blanched I have about 24 cups going into the freezer. There is
about
> >>>>> 8 or so cups that will be sauteed with onion and garlic tonight.
> >>>> If you don't mind. It sounds like you're pasteurizing and canning,
> >>>> and then putting the chard in the freezer. Couldn't you just
blanche it
> >>>> (3 - 6 min) and put it into freezer bags?
> >>> The chard was in the boiling water bath canner while I was
processing
> >>> the rest of it since that is the largest container I have and it
> >>> wouldn't all fit in the sink. It was not being cooked in it.
> >>>
> >>> I blanched it in small quantities for 2 minutes, chilled it and
bagged
> >>> it in FoodSaver bags. It is now in the freezer and I will seal the
> >>> bags when it is frozen (or when one of us remembers it is there.)
Now
> >>> time to do the 20 quarts of collards. Can't decide whether I want
to
> >>> preserve the beet greens or not.
> >> Thanks
> > Not to be thought a slacker, yesterday I harvested a chard (3/4 was
used
> > as an accompaniment to our dinner, the other 1/4 used in salad). Two
> > lettuces replaced the chard in the garden. This morning I picked two
> > strawberries and shared with my significant other. Five anise came out
> > of the germinator. Yesterday I finished planting 26 Dent corn and
> > 6 Mammoth sunflowers. Temps are cooling here and I covered the
> > peanuts with a clear plastic hood so they would stay warm.
> >
> > I am still in awe of how early the tomatoes have started to bloom.
> Do you use raw chard in your salad and is it just the leaf or stalk too?
> Never considered eating it raw. Funny the ruts one can get into.
Yeah, raw. I just use the small leaves for salads. The chard came
in a mesculn salad seed mix and took over part of my salad garden
during the winter. Now I want the space back as I already have a
patch of chard.
Typically, when I cook chard, I do the stems first for about two
minutes and then add the sliced leaves. I do this no matter
whether I'm blanching the chard (6 - 8 min. max.) or sautéing it
with olive oil and garlic (until wilted).
--
Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTfcAyYGg&ref=patrick.net
http://www.youtube.com/watch?v=l0aEo59c7zU&feature=related
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