" wrote in message
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On Jun 27, 5:29 pm, "Mary Fisher" wrote:

And chard. It also looks spectacular.

I don't think I have eaten chard, what does it resemble, in taste?

Judith

Hmm. The taste resembles chard.

I mean, what do, say, tomatoes taste like? Or strawberries? Or carrots? Or
chocolate?

The leaves of chard taste and cook somewhat like spinach although they are
more delicate. The stalks give the real value though, the 'rainbow' or
'Swiss lights' or other such varieties have the most wonderful colours -
yellow, orange, red, purple, white, striped - absolutely stunning. I don't
deal with them in the classic way of cooking them in a sauce, instead I cut
them into 1" pieces and flash-fry them so that they retain their colour and
crisp texture.

They have the added advantage in that if they go to seed I remove the
hurdles and the hens give endless entertainment by jumping up to the leaves
to eat them.

I'm sorry if this doesn't answer your question ...

Mary