Well, it was leafy and green, at least
 

Whenever we go to the farmers' market we make a point to stop
at this one booth that has good spinach. Not like baby spinach
that disappears the instant it hits heat. I thought it was some
kind of spinach you don't normally see in the stores.

So today the sign doesn't just say spinach. It says
Spinach malabar. Hmmm. Go home and look it up.

All these years buying these people's special spinach and it's
not even spinach. (laugh) What a rube.

nancy

Well, it was leafy and green, at least
 

I used to grow spinach mustard greens, mustard that looked like spinach, it was good.

Well, it was leafy and green, at least
 

On 9/30/2018 5:18 PM, wrote:
> I used to grow spinach mustard greens, mustard that looked like spinach, it was good.
>

Sounds good to me. I haven't tried any greens that I don't
like, so far. And sauteed with garlic and olive oil isn't too
hard to take, either.

nancy

Well, it was leafy and green, at least
 

On 9/30/2018 3:36 PM, Nancy Young wrote:

> Sounds good to me.Â* I haven't tried any greens that I don't
> like, so far.

Even kale?

nb

Well, it was leafy and green, at least
 

On 2018-09-30 6:18 PM, notbob wrote:
> On 9/30/2018 3:36 PM, Nancy Young wrote:
>
>> Sounds good to me.Â* I haven't tried any greens that I don't
>> like, so far.
>
> Even kale?
>

I don't dislike kale. I am not crazy about cooked spinach. I am not
likely to eat Swiss chard again.

Well, it was leafy and green, at least
 

I think spinach, beet greens and swiss chard are related.

Well, it was leafy and green, at least
 

On Sun, 30 Sep 2018 15:55:56 -0700 (PDT), wrote:

>I think spinach, beet greens and swiss chard are related.

Beet greens and chard are very related. I thought spinach wasn't.
Although Tasmanians call chard spinach and call spinach English
spinach. Or something.

Well, it was leafy and green, at least
 

On Sunday, September 30, 2018 at 5:39:24 PM UTC-5, Dave Smith wrote:
>
> I am not
> likely to eat Swiss chard again.
>
Can you give ma sorta, kinda description of its' flavor? I've seen people
on TV cook it but have never eaten it myself.

Well, it was leafy and green, at least
 

On Sun, 30 Sep 2018 16:42:07 -0700 (PDT), "
> wrote:

>On Sunday, September 30, 2018 at 5:39:24 PM UTC-5, Dave Smith wrote:
>>
>> I am not
>> likely to eat Swiss chard again.
>>
>Can you give ma sorta, kinda description of its' flavor? I've seen people
>on TV cook it but have never eaten it myself.

Isn't it the same thing as beet greens?

Well, it was leafy and green, at least
 

On 9/30/2018 6:18 PM, notbob wrote:
> On 9/30/2018 3:36 PM, Nancy Young wrote:
>
>> Sounds good to me.Â* I haven't tried any greens that I don't
>> like, so far.
>
> Even kale?

I've had sauteed kale (from chopped frozen) and made kale chips.
I like it.

I'm sure there exists some that I wouldn't like.

nancy

Well, it was leafy and green, at least
 

On 2018-09-30 7:42 PM, wrote:
> On Sunday, September 30, 2018 at 5:39:24 PM UTC-5, Dave Smith wrote:
>>
>> I am not
>> likely to eat Swiss chard again.
>>
> Can you give ma sorta, kinda description of its' flavor? I've seen people
> on TV cook it but have never eaten it myself.
>

I tried it once. It was nasty.

Well, it was leafy and green, at least
 

On 9/30/2018 7:42 PM, wrote:
> On Sunday, September 30, 2018 at 5:39:24 PM UTC-5, Dave Smith wrote:
>>
>> I am not
>> likely to eat Swiss chard again.
>>
> Can you give ma sorta, kinda description of its' flavor? I've seen people
> on TV cook it but have never eaten it myself.

Funny because I was thinking before, never had Swiss chard and
maybe I should try it.

You first?

nancy

Well, it was leafy and green, at least
 

On Sun, 30 Sep 2018 20:33:04 -0400, Dave Smith
> wrote:

>On 2018-09-30 7:42 PM, wrote:
>> On Sunday, September 30, 2018 at 5:39:24 PM UTC-5, Dave Smith wrote:
>>>
>>> I am not
>>> likely to eat Swiss chard again.
>>>
>> Can you give ma sorta, kinda description of its' flavor? I've seen people
>> on TV cook it but have never eaten it myself.
>>
>
>I tried it once. It was nasty.

What a strong word for an innocent, inoffensive vegetable.

Well, it was leafy and green, at least
 

On Sunday, September 30, 2018 at 2:29:03 PM UTC-5, Nancy Young wrote:
> Whenever we go to the farmers' market we make a point to stop
> at this one booth that has good spinach. Not like baby spinach
> that disappears the instant it hits heat. I thought it was some
> kind of spinach you don't normally see in the stores.
>
> So today the sign doesn't just say spinach. It says
> Spinach malabar. Hmmm. Go home and look it up.
>
> All these years buying these people's special spinach and it's
> not even spinach. (laugh) What a rube.
>
> nancy

Spinach is a very water hungry vegetable to grow.

That's why hydroponically grown baby spinach grows so well!

John Kuthe...

Well, it was leafy and green, at least
 

On Sun, 30 Sep 2018 20:33:38 -0400, Nancy Young >
wrote:

>On 9/30/2018 7:42 PM, wrote:
>> On Sunday, September 30, 2018 at 5:39:24 PM UTC-5, Dave Smith wrote:
>>>
>>> I am not
>>> likely to eat Swiss chard again.
>>>
>> Can you give ma sorta, kinda description of its' flavor? I've seen people
>> on TV cook it but have never eaten it myself.
>
>Funny because I was thinking before, never had Swiss chard and
>maybe I should try it.
>
>You first?

What an excitement over beet greens. You'd think they were prairie
oysters or something.

Well, it was leafy and green, at least
 

https://s3.amazonaws.com/sfc-dynamic...ss%20Chard.htm

Well, it was leafy and green, at least
 

On Mon, 01 Oct 2018 10:23:17 +1000, Brice >
wrote:

>On Sun, 30 Sep 2018 16:42:07 -0700 (PDT), "
> wrote:
>
>>On Sunday, September 30, 2018 at 5:39:24 PM UTC-5, Dave Smith wrote:
>>>
>>> I am not likely to eat Swiss chard again.
>>>
>>Can you give ma sorta, kinda description of its' flavor? I've seen people
>>on TV cook it but have never eaten it myself.
>
>Isn't it the same thing as beet greens?

Similar in that both are mild flavored tender greens with beet greens
slightly more mild... we grow and enjoy both... however I usually get
fresh beet tops from the market in town, all I want for free.
Swiss Chard is actually beets but produces leaves but no bulbous root.
If you like spinach you'll like chard and beet greens more.

Well, it was leafy and green, at least
 

On Sun, 30 Sep 2018 20:55:32 -0400, wrote:

>On Mon, 01 Oct 2018 10:23:17 +1000, Brice >
>wrote:
>
>>On Sun, 30 Sep 2018 16:42:07 -0700 (PDT), "
> wrote:
>>
>>>On Sunday, September 30, 2018 at 5:39:24 PM UTC-5, Dave Smith wrote:
>>>>
>>>> I am not likely to eat Swiss chard again.
>>>>
>>>Can you give ma sorta, kinda description of its' flavor? I've seen people
>>>on TV cook it but have never eaten it myself.
>>
>>Isn't it the same thing as beet greens?
>
>Similar in that both are mild flavored tender greens with beet greens
>slightly more mild... we grow and enjoy both... however I usually get
>fresh beet tops from the market in town, all I want for free.
>Swiss Chard is actually beets but produces leaves but no bulbous root.
>If you like spinach you'll like chard and beet greens more.

Yes. it's the same plant. The beet plant has been selected over time
for good roots and the chard plant for good leaves, but they're both
cultivars of "Beta vulgaris".

Well, it was leafy and green, at least
 

Well, it was leafy and green, at least
 

On Mon, 01 Oct 2018 05:16:28 GMT, joecool >
wrote:

> wrote:
>> On Sunday, September 30, 2018 at 5:39:24 PM UTC-5, Dave Smith wrote:
>>>
>>> I am not
>>> likely to eat Swiss chard again.
>>>
>> Can you give ma sorta, kinda description of its' flavor? I've seen people
>> on TV cook it but have never eaten it myself.
>>
>To me tastes like a more bitter spinach. Bitter I think is the main reason
>many don’t like it.
>
>I think it kinda sucks. Maybe I’m cooking it wrong.

Maybe you cook it too long. I've never found it bitter.

Well, it was leafy and green, at least
 

Only kale, mustard greens, collard greens and turnip greens are cruciferous which means they have important health benefits.

Well, it was leafy and green, at least
 

On Sunday, September 30, 2018 at 7:42:10 PM UTC-4, wrote:
> On Sunday, September 30, 2018 at 5:39:24 PM UTC-5, Dave Smith wrote:
> >
> > I am not
> > likely to eat Swiss chard again.
> >
> Can you give ma sorta, kinda description of its' flavor? I've seen people
> on TV cook it but have never eaten it myself.

To me it tastes a bit like beets (understandably), so I don't like it.

Cindy Hamilton

Well, it was leafy and green, at least
 

"Nancy Young" wrote in message ...

Whenever we go to the farmers' market we make a point to stop
at this one booth that has good spinach. Not like baby spinach
that disappears the instant it hits heat. I thought it was some
kind of spinach you don't normally see in the stores.

So today the sign doesn't just say spinach. It says
Spinach malabar. Hmmm. Go home and look it up.

All these years buying these people's special spinach and it's
not even spinach. (laugh) What a rube.

nancy

==

rube?

Well, it was leafy and green, at least
 

On Monday, October 1, 2018 at 10:06:25 AM UTC-4, Ophelia wrote:
> "Nancy Young" wrote in message ...
>
> Whenever we go to the farmers' market we make a point to stop
> at this one booth that has good spinach. Not like baby spinach
> that disappears the instant it hits heat. I thought it was some
> kind of spinach you don't normally see in the stores.
>
> So today the sign doesn't just say spinach. It says
> Spinach malabar. Hmmm. Go home and look it up.
>
> All these years buying these people's special spinach and it's
> not even spinach. (laugh) What a rube.
>
> nancy
>
> ==
>
> rube?

rube (n.)
1896, reub, from shortened form of masc. proper name Reuben (q.v.), which is attested from 1804 as a conventional type of name for a country man.

Hick, yokel, bumpkin, rustic.

Cindy Hamilton

Well, it was leafy and green, at least
 

On 10/1/2018 10:11 AM, Cindy Hamilton wrote:
> On Monday, October 1, 2018 at 10:06:25 AM UTC-4, Ophelia wrote:
>> "Nancy Young" wrote

>> All these years buying these people's special spinach and it's
>> not even spinach. (laugh) What a rube.

>> rube?
>
> rube (n.)
> 1896, reub, from shortened form of masc. proper name Reuben (q.v.), which is attested from 1804 as a conventional type of name for a country man.
>
> Hick, yokel, bumpkin, rustic.

And a rube would say That is not spinach, you know-nothing from the city.

nancy

Well, it was leafy and green, at least
 

"Nancy Young" wrote in message ...

On 10/1/2018 10:11 AM, Cindy Hamilton wrote:
> On Monday, October 1, 2018 at 10:06:25 AM UTC-4, Ophelia wrote:
>> "Nancy Young" wrote

>> All these years buying these people's special spinach and it's
>> not even spinach. (laugh) What a rube.

>> rube?
>
> rube (n.)
> 1896, reub, from shortened form of masc. proper name Reuben (q.v.), which
> is attested from 1804 as a conventional type of name for a country man.
>
> Hick, yokel, bumpkin, rustic.

And a rube would say That is not spinach, you know-nothing from the city.

nancy

==

lol

Well, it was leafy and green, at least
 

"Cindy Hamilton" wrote in message
...

On Monday, October 1, 2018 at 10:06:25 AM UTC-4, Ophelia wrote:
> "Nancy Young" wrote in message ...
>
> Whenever we go to the farmers' market we make a point to stop
> at this one booth that has good spinach. Not like baby spinach
> that disappears the instant it hits heat. I thought it was some
> kind of spinach you don't normally see in the stores.
>
> So today the sign doesn't just say spinach. It says
> Spinach malabar. Hmmm. Go home and look it up.
>
> All these years buying these people's special spinach and it's
> not even spinach. (laugh) What a rube.
>
> nancy
>
> ==
>
> rube?

rube (n.)
1896, reub, from shortened form of masc. proper name Reuben (q.v.), which is
attested from 1804 as a conventional type of name for a country man.

Hick, yokel, bumpkin, rustic.

Cindy Hamilton

==

Thank you:))

Well, it was leafy and green, at least
 

Nancy Young wrote:

> On 9/30/2018 6:18 PM, notbob wrote:
> > On 9/30/2018 3:36 PM, Nancy Young wrote:
> >
> > > Sounds good to me.Â* I haven't tried any greens that I don't
> > > like, so far.
> >
> > Even kale?
>
> I've had sauteed kale (from chopped frozen) and made kale chips.
> I like it.
>
> I'm sure there exists some that I wouldn't like.
>
> nancy

I tried Kale and it's sort of ok but I don't look for it. I don't like
Turnip or collard greens. Just now for me, but then I have a very
*small* list of foods I don't like.

Well, it was leafy and green, at least
 

On Monday, October 1, 2018 at 4:59:14 PM UTC-5, cshenk wrote:
>
> I tried Kale and it's sort of ok but I don't look for it. I don't like
> Turnip or collard greens. Just now for me, but then I have a very
> *small* list of foods I don't like.
>
I love turnip greens if they're cooked with a ham hock or chopped ham to
give the pot liquor and greens a good flavor.

That being said I got sick off a combination of turnip/collard greens back
in March (sick at both ends at the same time) and have not been able to
look at either since. I've got a can of Margaret Holmes turnip greens on
the shelf and I think I'm going to give it to my brother as every time I
look at it my stomach lurches.