I was also going to mention that I ate a lot of Swiss chard growing up in the USA thanks to my grandmother, who, like others mentioned, grew up on a farm. It was smaller than the huge blettes available here in France, which I find unwieldy, but I have started to notice smaller ones, especially at markets.
Growing up on a farm in NW Iowa in the 50’s our grocery stores offered limited fresh produce . Most families grew their own.
My mother was no exception ! A wonderful ,adventurous soul she added new veggies to the standard fare each year and her garden was enormous .
I remember eating Swiss chard from the time I was a wee one and to this very day it’s a favorite . She would usually steam it until softened but not mushy and serve with butter, vinegar and salt . So simple and so good !
It reminds me how very fortunate I was to be a farm girl .
I love all these "farm girls" telling me that they've been enjoying Swiss Chard for years. Indeed, you were lucky to be a farm girl.
I grew up "farm-adjacent" for my entire youth, as my grandparents and uncles farmed, and we were there all the time. But the garden raised mostly the traditional produce. It was always so good (homegrown tomatoes! sweet corn!), but alas, no chard.
I had to chuckle just a little to see your "discovery" of Swiss Chard. It was one of the first vegetables I grew successfully in my 20's (that would be in the 70's) in our little garden. Sooo easy to grow, can't hardly kill it and use it just like fresh spinach. The colored kind are a great addition to a plate, cooked or raw.
Thank you so much for this. I got this email from a neighbor:
"My mom planted Swiss Chard, so I grew up on it. This was in Northern Iowa in the 1950’s. Going to the garden was a lot cheaper than going to France."
So, Deb, I guess there was Chard in the Midwest back in the day. I just never, ever saw it!
I'm going to plant some right away in pots as I have a few empty. I'll let you know when I have a cutting to share. Had just not gotten to it in the garden this year, yet. It's easy on staggered plantings and could likley be planted as late as August for a fall harvest.
You may find your plant companion in Chard, it takes little to grow other than soil and water and sun. lol mints usually like that too, (why you don't release them in the garden unless that's all you want).
While the rainbow and other colors of chard are "trendy" currently. Which is good they are getting attention. I do occasionally plant and enjoy a Italian sourced varietal called Verde Da Taglio . Seems to have finer leaves and thinner stems and is not so coarse as some other chard can be. Of course its all green as the name implies. I get seed from Seeds from Italy in Kansas, strangely enough. Its nice as an immature or young salad green, too. Again, unexpected, but how this old variety was selected as the "daily cutting". This even hooks back to Olney esque food platters, too. Would be a nice add onto such a plate, fresh or sauteed down a touch (wilted).
Verde Da Taglio!!! I'm fascinated. I bet it would go really well in that chard salad of mine. I must admit that chard in salads can be kind of coarse. It sounds like this would be a much better green. I wonder if I could find it at Farmers Markets...need to hunt around and ask Grade A Gardens (a local farm star) about this one.
It may be out there, I know I have spoke about this with Jordan at least once, but it may even be something you can grow in a pot of earth on your patio or deck for a mess or two of chard, plus this keeps coming if you cut of the sides or most mature growth. My take on this varietal is its not the max yield type of plant that much of the modern chard is, this one was selected for flavor and growing habit, e.g. not all ready at once like modern chards kind of are...which also makes it less attractive to truck farmers, as it takes thought to harvest, not just a bigger knife.
Ah! Interesting. Well....I have to tell you I'm the world's worst gardener. I should show you what my balcony herbs look like. They're kind of pathetic. Even mint, invasive for everyone in the world, is kind of sad...
The only one that seems to be thriving is a lemon thyme.
Swiss chard IS wonderful. I’d like to try having some in Sospel. It probably tastes even better. If not, it’s still an experiment I’d like to test out.
I was also going to mention that I ate a lot of Swiss chard growing up in the USA thanks to my grandmother, who, like others mentioned, grew up on a farm. It was smaller than the huge blettes available here in France, which I find unwieldy, but I have started to notice smaller ones, especially at markets.
Ah! No wonder chard is so often braised in France. It is huge and sturdy there. More delicate here, indeed.
These comments from gardeners and former farm girls have made me realize there’s more to charge than I ever knew! Thanks.
Growing up on a farm in NW Iowa in the 50’s our grocery stores offered limited fresh produce . Most families grew their own.
My mother was no exception ! A wonderful ,adventurous soul she added new veggies to the standard fare each year and her garden was enormous .
I remember eating Swiss chard from the time I was a wee one and to this very day it’s a favorite . She would usually steam it until softened but not mushy and serve with butter, vinegar and salt . So simple and so good !
It reminds me how very fortunate I was to be a farm girl .
I love all these "farm girls" telling me that they've been enjoying Swiss Chard for years. Indeed, you were lucky to be a farm girl.
I grew up "farm-adjacent" for my entire youth, as my grandparents and uncles farmed, and we were there all the time. But the garden raised mostly the traditional produce. It was always so good (homegrown tomatoes! sweet corn!), but alas, no chard.
Thanks for this! I love these stories.
I had to chuckle just a little to see your "discovery" of Swiss Chard. It was one of the first vegetables I grew successfully in my 20's (that would be in the 70's) in our little garden. Sooo easy to grow, can't hardly kill it and use it just like fresh spinach. The colored kind are a great addition to a plate, cooked or raw.
Thank you so much for this. I got this email from a neighbor:
"My mom planted Swiss Chard, so I grew up on it. This was in Northern Iowa in the 1950’s. Going to the garden was a lot cheaper than going to France."
So, Deb, I guess there was Chard in the Midwest back in the day. I just never, ever saw it!
Fascinating to hear.
I'm going to plant some right away in pots as I have a few empty. I'll let you know when I have a cutting to share. Had just not gotten to it in the garden this year, yet. It's easy on staggered plantings and could likley be planted as late as August for a fall harvest.
Thanks!
You may find your plant companion in Chard, it takes little to grow other than soil and water and sun. lol mints usually like that too, (why you don't release them in the garden unless that's all you want).
Good idea! Free range mint might be the best. And chard could be a fun try next year. Thanks, John!
While the rainbow and other colors of chard are "trendy" currently. Which is good they are getting attention. I do occasionally plant and enjoy a Italian sourced varietal called Verde Da Taglio . Seems to have finer leaves and thinner stems and is not so coarse as some other chard can be. Of course its all green as the name implies. I get seed from Seeds from Italy in Kansas, strangely enough. Its nice as an immature or young salad green, too. Again, unexpected, but how this old variety was selected as the "daily cutting". This even hooks back to Olney esque food platters, too. Would be a nice add onto such a plate, fresh or sauteed down a touch (wilted).
Verde Da Taglio!!! I'm fascinated. I bet it would go really well in that chard salad of mine. I must admit that chard in salads can be kind of coarse. It sounds like this would be a much better green. I wonder if I could find it at Farmers Markets...need to hunt around and ask Grade A Gardens (a local farm star) about this one.
Thanks for the lead!
It may be out there, I know I have spoke about this with Jordan at least once, but it may even be something you can grow in a pot of earth on your patio or deck for a mess or two of chard, plus this keeps coming if you cut of the sides or most mature growth. My take on this varietal is its not the max yield type of plant that much of the modern chard is, this one was selected for flavor and growing habit, e.g. not all ready at once like modern chards kind of are...which also makes it less attractive to truck farmers, as it takes thought to harvest, not just a bigger knife.
Ah! Interesting. Well....I have to tell you I'm the world's worst gardener. I should show you what my balcony herbs look like. They're kind of pathetic. Even mint, invasive for everyone in the world, is kind of sad...
The only one that seems to be thriving is a lemon thyme.
Swiss chard IS wonderful. I’d like to try having some in Sospel. It probably tastes even better. If not, it’s still an experiment I’d like to test out.
Yes--context is quite a lot. But if it's a "10" in Sospel, it's at least a "9" on my balcony at home!
Chard for the win! (P.s. Wini: If a little minced garlic is acceptable a lot is better ;^)