I have grown Swiss chard for several years as a cool season ornamental plant. It is lovely planted with pansies and curled parsley in a winter flower bed. Up until this winter it survived the cold without too much damage. This year the extended cold that followed a spell of very warm weather burned it badly.
I never cooked much with chard. I included it in salads, the bright green leaves and colorful stems of Bright Lights or the dark maroon leaves and burgundy stems of Ruby Red chard added great color to a salad. But last year as we were working on our Spring cookbook at Blue Moon Gardens, I tried several recipes for cooked chard and loved them! So now I plant lots of chard in my garden and hope to try new recipes this spring.
About our cookbooks - Sharon (my business partner for 25 years) and Kendel (the only man working at Blue Moon) and I have been compiling, cooking, changing and editing recipes for a series of cookbooks about cooking in season. We have broken them down into four editions for each of the growing seasons with recipes for fruits and vegetables available fresh in those months. They are titled Harvest of Seasons: A Guide to Grwing and Cooking in Harmony with Nature. We have finished Spring and Fall editions and are finishing up Summer now. The Winter volume should be available this fall.
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