This morning it is quiet.
Other than the mama mallard duck outside the front door quacking away for her breakfast.
She had an injured foot for awhile and she couldn't walk very well, so she set up shop in our flower beds. The stalking cats didn't even seem to bother her. So Wyatt started feeding her every morning. Now she's gotten a bit demanding and quacks loudly if she doesn't get her morning meal.
I've been busy this morning.
Right now the whole house smells like spinach. When I was a kid I used to hate that particular smell. But now love it. So earthy and rich.
Between the chard that I have raised and what we've been getting from our CSA, my cup overfloweth with swiss chard. I'm trying to be better this year about freezing what we can't use right away. So far so good.
Chard seems to be one of those greens that are a bit new to some of us and if you receive a bunch in your csa, you might not know what to do with it.
The NYT has a great article about the health benefits of chard and a nice list of recipes. We have tried several of them and so far our favorites are to throw a bit into our pizza like we would spinach and thrown in eggs with a bit of onion and tomato.
From what I've read so far, the only greens you can't freeze is lettuce. So, everything else we're freezing for later use.
Kale, Chard, Spinach, Turnip Greens, etc. can all be blanched and frozen.
I've been collecting recipes using chard. Below is a list of some of our favorites.
How To Freeze Swiss Chard And Other Spring Greens
Step 1 - Pick the greens!
Remember that the greens cook down quite a bit, so you may feel like you have picked a lot, but they will cook down by more than half.
Step 2 - Wash the greens
Step 3 - Trim off any brown edges or damaged pieces
Step 4 - Blanch
Fill a large pot half way full of water. Bring water to a boil. Add greens and boil briefly for 2-3 minutes.
Step 5 - Cool
Stop the greens from overcooking by dipping them quickly a bowl of ice water. Then drain them in a strainer.
Step 6 - Bag the greens
When greens are drained, seal them in ziploc type bags.
Step 7 - Label and freeze
Using a sharpie marker, label and date the bags and pop them in the freezer.
If you have a great use for chard or other greens, I would love to hear how you are using all of these great spring greens!