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Today's harvest
In article ,
Wilson wrote: sometime in the recent past Billy posted this: In article , Billy wrote: In article , The Cook wrote: On Wed, 21 May 2008 10:25:47 -0700, Billy wrote: In article , The Cook wrote: On Wed, 21 May 2008 08:13:02 -0700, Billy wrote: In article , The Cook wrote: That is 1/2 of the chard in a 21 quart canner This is how much chard, and you're doing what with it? \ Since 1/2 of the chard we picked this morning fit in a 21 quart canner, the total amount of chard was 42 quarts. By the time is blanched I have about 24 cups going into the freezer. There is about 8 or so cups that will be sauteed with onion and garlic tonight. If you don't mind. It sounds like you're pasteurizing and canning, and then putting the chard in the freezer. Couldn't you just blanche it (3 - 6 min) and put it into freezer bags? The chard was in the boiling water bath canner while I was processing the rest of it since that is the largest container I have and it wouldn't all fit in the sink. It was not being cooked in it. I blanched it in small quantities for 2 minutes, chilled it and bagged it in FoodSaver bags. It is now in the freezer and I will seal the bags when it is frozen (or when one of us remembers it is there.) Now time to do the 20 quarts of collards. Can't decide whether I want to preserve the beet greens or not. Thanks Not to be thought a slacker, yesterday I harvested a chard (3/4 was used as an accompaniment to our dinner, the other 1/4 used in salad). Two lettuces replaced the chard in the garden. This morning I picked two strawberries and shared with my significant other. Five anise came out of the germinator. Yesterday I finished planting 26 Dent corn and 6 Mammoth sunflowers. Temps are cooling here and I covered the peanuts with a clear plastic hood so they would stay warm. I am still in awe of how early the tomatoes have started to bloom. Do you use raw chard in your salad and is it just the leaf or stalk too? Never considered eating it raw. Funny the ruts one can get into. Yeah, raw. I just use the small leaves for salads. The chard came in a mesculn salad seed mix and took over part of my salad garden during the winter. Now I want the space back as I already have a patch of chard. Typically, when I cook chard, I do the stems first for about two minutes and then add the sliced leaves. I do this no matter whether I'm blanching the chard (6 - 8 min. max.) or sautéing it with olive oil and garlic (until wilted). -- Billy Bush Behind Bars http://www.youtube.com/watch?v=9KVTf...ef=patrick.net http://www.youtube.com/watch?v=l0aEo...eature=related |
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