"David in Normandy" wrote in message
...
K wrote:

Still fine to sow seed. Have you tried chard? - like spinach, but with
broad central ribs to the leaves which can e cooked separately (they take
a few minutes longer than the leaves). Available with ribs ina range of
clours - white, yellow, orange or red.


I much prefer chard for it's bolt resistance compared to spinach. The
leaves are very similar culinary wise. Spinach seems to run to seed at the
drop of a hat. Chard is one of my regular veg items now. Ideal for
cropping over Winter and early spring when there isn't much choice. I like
it chopped up fine and steamed and then mixed in a cheese sauce and served
with pasta dishes. It can also be chopped fine and stir fried with other
vegetables. It is also a nice side dish on its own steamed then with some
butter mixed in it.

--
The trouble is, chard does not taste like spinach. Spinach has a strange,
almost salty taste, and is quite ethereal, whereas good old chard is fine
for chopping up and frying as 'Espinaces Catalanas' where you add to frying
olive oil pine nuts, garlic, strong cheese and so on. Or in Chinese
stir-fry dishes.

But spinach is more divine.

All my spinach has bolted, but I'm letting them go so I can get the seeds
and sow in Sept/Oct when it will be cooler. We have a lot of chard sigh
so I will be using that for the rest of the summer.

someone