What’s growing on …. a look at what’s growing around our neighbourhood with suggestions about how to use it.
I see an abundance of over-wintered chard in everyone’s gardens – both Swiss and Rainbow. The colours in the Rainbow are especially brilliant in the late afternoon sun.
Chard is great in pies, tarts and spanakopita. At the end of it’s season, chard may be a little tough or bitter, but cooked is still tasty and tender.
For a nice open tart, blanche the chard for a few minutes in boiling water, until tender, then rinse and chop and set aside while you get the rest of the ingredients together. Sautee a red onion and a few cloves of garlic, add salt, pepper and a sprinkle of red pepper flakes or diced red pepper for a bit of kick and colour. Add the chard to this mix. In a separate bowl, whisk three eggs, then add 1/2 cup Parmesan or Asiago cheese. Add this mixture to the chard/onion mix. If the mix feels a bit too wet add breadcrumbs to absorb the moisture 1/4 cup at a time. Pour the mixture into a pie crust and bake 30-45 minutes until eggs have set. Serve with a green salad from your garden. Bon appetite.