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Cabbage and Carrots......

tui34tui34 Posts: 3,493
in Fruit & veg
.....on the menu for dinner.  Pak Choi and Red & Orange Carrots fresh from the garden!  Bon appetit!!
A good hoeing is worth two waterings.

Posts

  • DovefromaboveDovefromabove Posts: 88,147
    😋 

    Supper here this evening will include Swiss chard from the garden 


    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • tui34tui34 Posts: 3,493
    @Dovefromabove   Wow!   They are as big as ukuleles!!  Do you use the stalks as well as the leaves?
    A good hoeing is worth two waterings.

  • DovefromaboveDovefromabove Posts: 88,147
    edited November 2020
    Sometimes I serve the stalks separately, braised in a little stock with butter. Delicious. Other times I remove the larger part of the midrib and just steam the leaves as if it’s spinach. 
    The variety is Fordhook Giant and it’s absolutely superb. Two sowings a year  give us a minimum of two meals a week most weeks of the year. 

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • tui34tui34 Posts: 3,493
    @Dovefromabove   So do i although i find there are more stalks than cooked silverbeet to deal with!  I put a load of horse manure on my veggie garden last winter and have some really good leafy vegetables this autumn.  
    A good hoeing is worth two waterings.

  • tui34tui34 Posts: 3,493
    PS  I don't know why the I-es  have turned themselves into i-es!  Bizarre!
    A good hoeing is worth two waterings.

  • DovefromaboveDovefromabove Posts: 88,147
    I think the Fordhook Giant chard is my favourite vegetable  :D

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





  • ObelixxObelixx Posts: 30,090
    This is a good one wth Swiss chard when you want something indulgent - https://www.bbcgoodfood.com/recipes/cheesy-chard-gratin tho I usually just cut the stems crossways, not in sticks.   I also like the stalks sliced and sauteed in butter or olive oil with garlic and chilli and then toss in the sliced green parts and some raisins for a few minutes to finish.   Very good with firm cod steaks or pork or with veggie fritters.
    Vendée - 20kms from Atlantic coast.
    "The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
    Plato
  • DovefromaboveDovefromabove Posts: 88,147
    Yes, that sort of thing is very successful with good chard @Obelixx ... I also do a sort of Tarte Tatin with it ... very delicious. 

    Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.





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