In article ,
The Cook 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?
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

Here are the results of today's harvest from my garden. That is 1/2
of the chard in a 21 quart canner and the collards are in a 16"
colander. Now I have to get busy and start getting the stuff ready to
freeze or pickle (beets.)

http://tinypic.com/view.php?pic=fx4d1z&s=3


--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook 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?
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook 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.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Wed, 21 May 2008 10:25:47 -0700, Billy
wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook 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.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article ,
The Cook wrote:

On Wed, 21 May 2008 10:25:47 -0700, Billy
wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook 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
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

In article
,
Billy wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 10:25:47 -0700, Billy
wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook 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.
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

sometime in the recent past Billy posted this:
In article
,
Billy wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 10:25:47 -0700, Billy
wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook 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.

--
Wilson N45 W67

Wilson wrote:
sometime in the recent past Billy posted this:
In article
,
Billy wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 10:25:47 -0700, Billy
wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook 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.

Chard is the only green we grow down here in SW Louisiana as it is the
only one I actually enjoy eating. We use just the leaf in salads but
when we cook it we use stalk and all. Sometimes we just graze on it as
we go through the garden.

sometime in the recent past George Shirley posted this:
Wilson wrote:
sometime in the recent past Billy posted this:
In article
,
Billy wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 10:25:47 -0700, Billy
wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook 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.

Chard is the only green we grow down here in SW Louisiana as it is the
only one I actually enjoy eating. We use just the leaf in salads but
when we cook it we use stalk and all. Sometimes we just graze on it as
we go through the garden.
Although my grandfather always seemed to have chard in his garden, we never
ate the leaves - always just boiled the stalks and had them with a white
sauce with butter. Thanks

--
Wilson N45 W67

In article ,
Wilson wrote:

sometime in the recent past Billy posted this:
In article
,
Billy wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 10:25:47 -0700, Billy
wrote:

In article ,
The Cook wrote:

On Wed, 21 May 2008 08:13:02 -0700, Billy
wrote:

In article ,
The Cook 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=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

(big snip)

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.

Chard is the only green we grow down here in SW Louisiana as it is the
only one I actually enjoy eating. We use just the leaf in salads but when
we cook it we use stalk and all. Sometimes we just graze on it as we go
through the garden.
Although my grandfather always seemed to have chard in his garden, we
never ate the leaves - always just boiled the stalks and had them with a
white sauce with butter. Thanks

--
Wilson N45 W67

ok, so I'm a chard virgin....what does it taste like? how does it compare
to lettuce? Spinach? something else?

curious,
Kathi

In article ,
"Kathi Jones" wrote:

(big snip)

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.

Chard is the only green we grow down here in SW Louisiana as it is the
only one I actually enjoy eating. We use just the leaf in salads but when
we cook it we use stalk and all. Sometimes we just graze on it as we go
through the garden.
Although my grandfather always seemed to have chard in his garden, we
never ate the leaves - always just boiled the stalks and had them with a
white sauce with butter. Thanks

--
Wilson N45 W67

ok, so I'm a chard virgin....what does it taste like? how does it compare
to lettuce? Spinach? something else?

curious,
Kathi

Beets.
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

Kathi Jones wrote:
(big snip)

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.

Chard is the only green we grow down here in SW Louisiana as it is the
only one I actually enjoy eating. We use just the leaf in salads but when
we cook it we use stalk and all. Sometimes we just graze on it as we go
through the garden.
Although my grandfather always seemed to have chard in his garden, we
never ate the leaves - always just boiled the stalks and had them with a
white sauce with butter. Thanks

--
Wilson N45 W67

ok, so I'm a chard virgin....what does it taste like? how does it compare
to lettuce? Spinach? something else?

curious,
Kathi


Tastes like a very mild spinach to me Kathi. I like it much better than
collards, mustard, or spinach.

"The Cook" wrote in message
news
Here are the results of today's harvest from my garden. That is 1/2
of the chard in a 21 quart canner and the collards are in a 16"
colander. Now I have to get busy and start getting the stuff ready to
freeze or pickle (beets.)

snips.....

This week we harvested some leaf lettuce and a few tomatoes and peppers.
It's been a very cool spring here this year.