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#16
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swiss chard
"Derald" wrote in message
m... songbird wrote: i wouldn't bother if you don't like beets. Oh, no, no: We likes the beet roots; just not the leaves. Years ago, DW&I were enjoying some kind of red-veined chard that we were buying from one of those "natural" food grocers. Having never grown chard, I just arbitrarily picked something pretty from the seed catalog. Shoot, prettiness is as good a criterion as any for the first time, eh? I'll try something different this fall. If anyone has suggestions (about chard, y'all), I'm all eyes. Can you get 'Fordhook Giant' in the US? This is the variety of silver beet (chard) I've grown for decades. |
#17
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swiss chard
Farm1 wrote:
songbird wrote: when it comes to matters of taste things are quite subjective. in one of the other groups (preserving) there is someone who hates beets and calls them dirt chunks. Hmmpf! Obviously the person who thinks that must be a seriously bad cook if that is how they taste to them. I'd stop reading any hints or tips from them. oh dear! i think they are a fine cook as they win many awards. they simply do not like beets. and i've never noted the person saying things about cooking that would make me suspect they don't know what they are doing. songbird |
#18
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swiss chard
Farm1 wrote:
.... Can you get 'Fordhook Giant' in the US? This is the variety of silver beet (chard) I've grown for decades. yes, at least i just saw it in the display the other day and it was from Burpee so it should be available a fair number of other places too. does it get red stems? the kind i used to eat regularly had very bright red stems and veins. songbird |
#19
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swiss chard
Derald wrote:
songbird wrote: i wouldn't bother if you don't like beets. Oh, no, no: We likes the beet roots; just not the leaves. Years ago, DW&I were enjoying some kind of red-veined chard that we were buying from one of those "natural" food grocers. Having never grown chard, I just arbitrarily picked something pretty from the seed catalog. Shoot, prettiness is as good a criterion as any for the first time, eh? worked for me too with the "neon mix". I'll try something different this fall. If anyone has suggestions (about chard, y'all), I'm all eyes. there were four different seed packs to pick from the display and i didn't have enough loot to get all of them. so i picked the package with four varieties in it. songbird |
#20
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swiss chard
Farm1 wrote:
.... IIRC, the ubellifera family are the best bug hosts. I'd not heard of lucerne (alfalfa) being a bug haven. i'm finding lichens and tropical plants for that family. not sure what plants you might really be meaning here. latin or taxonomy have never been my strong points. songbird |
#21
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swiss chard
In article ,
songbird wrote: they simply do not like beets. Tastes do vary. Some of them are genetic variations (in people) and others are just preference. In the former category, cilantro, or as I call it, moldy-sock-plant, which restaurants have become frond of tossing in things where they don't mention it on the menu. AKA Mexican parsley and fresh coriander. I can taste the revolting crap in dishes where people that like the stuff can't. I can think of no method of preparing a substance that tastes like mouldy socks that would in any way appeal to me. Well, perhaps gathering 100% of the worldwide genetic stock someplace and roasting at 5000 degrees for 16 hours would do it. ;-) In the "probably latter but I don't know" the entire brassica family. Saurkraut is the only thing from there I can stand, and I suspect it's because the notorious stink of krauting is the removal of an obnoxious sulfur compound I cannot stand, otherwise typical of the family. -- Cats, coffee, chocolate...vices to live by Please don't feed the trolls. Killfile and ignore them so they will go away. |
#22
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swiss chard
songbird wrote:
.... there were four different seed packs to pick from the display and i didn't have enough loot to get all of them. so i picked the package with four varieties in it. looking at the website for burpee they don't have the same exact "neon lights" mix i picked up the other day, instead they have one with five colors (including white). alas, they do not list the individual variety names. songbird |
#23
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swiss chard
songbird wrote:
Farm1 wrote: ... Can you get 'Fordhook Giant' in the US? This is the variety of silver beet (chard) I've grown for decades. yes, at least i just saw it in the display the other day and it was from Burpee so it should be available a fair number of other places too. does it get red stems? no the kind i used to eat regularly had very bright red stems and veins. songbird D |
#24
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swiss chard
songbird wrote:
Farm1 wrote: songbird wrote: when it comes to matters of taste things are quite subjective. in one of the other groups (preserving) there is someone who hates beets and calls them dirt chunks. Hmmpf! Obviously the person who thinks that must be a seriously bad cook if that is how they taste to them. I'd stop reading any hints or tips from them. oh dear! i think they are a fine cook as they win many awards. they simply do not like beets. and i've never noted the person saying things about cooking that would make me suspect they don't know what they are doing. songbird Maybe it wasn't the preparation. Silverbeet can get very strong and metallic in flavour if it is too old, typically such leaves are dark coloured and thick. You need to keep the leaves coming so you can cut them at a good size but young. D |
#25
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swiss chard
"songbird" wrote in message
... Farm1 wrote: songbird wrote: when it comes to matters of taste things are quite subjective. in one of the other groups (preserving) there is someone who hates beets and calls them dirt chunks. Hmmpf! Obviously the person who thinks that must be a seriously bad cook if that is how they taste to them. I'd stop reading any hints or tips from them. oh dear! i think they are a fine cook as they win many awards. they simply do not like beets. and i've never noted the person saying things about cooking that would make me suspect they don't know what they are doing. "Dirt chunks" should have been a dead giveaway. |
#26
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swiss chard
"songbird" wrote in message
... Farm1 wrote: ... Can you get 'Fordhook Giant' in the US? This is the variety of silver beet (chard) I've grown for decades. yes, at least i just saw it in the display the other day and it was from Burpee so it should be available a fair number of other places too. does it get red stems? No. White stems - prolly contibutes to why we call it 'silver' beet. |
#27
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swiss chard
"songbird" wrote in message
... Farm1 wrote: ... IIRC, the ubellifera family are the best bug hosts. I'd not heard of lucerne (alfalfa) being a bug haven. i'm finding lichens and tropical plants for that family. not sure what plants you might really be meaning here. latin or taxonomy have never been my strong points. I left out an 'm'. It's 'umbellifera'. Think 'carrot' family - carrot, parsnip, Queen Anne's lace etc. |
#28
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swiss chard
In article
, Billy wrote: You should try cilantro pesto, when the cilantro is in flower. Yummy! No, I shouldn't. Find a damp basement with a washing machine in it, dig around behind the washing machine until you find a lost, moldering sock, make pesto with it, and you'll have an idea of what I would taste... This is not a matter of "how it's prepared", this is a matter of "cilantro tastes (to me, and a bunch of other people with the same genetic 'switch' thrown) the way moldy socks smell" - so pesto would be a waste of perfectly good nuts, oil, garlic cheese and lemon (or whatever you put in _your_ pesto other than leaves). I have basil and sorrel and nasturtiums that will make a pesto that does _not_ taste like moldy socks smell. Other sources liken the taste to the smell of bedbugs, which I've so far avoided having the delightful-I'm-sure experience of smelling in person. -- Cats, coffee, chocolate...vices to live by Please don't feed the trolls. Killfile and ignore them so they will go away. |
#29
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swiss chard
Farm1 wrote:
"songbird" wrote in message ... Farm1 wrote: ... Can you get 'Fordhook Giant' in the US? This is the variety of silver beet (chard) I've grown for decades. yes, at least i just saw it in the display the other day and it was from Burpee so it should be available a fair number of other places too. does it get red stems? No. White stems - prolly contibutes to why we call it 'silver' beet. I thought 'silver' came from the way water beads on the leaves. D |
#30
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swiss chard
"David Hare-Scott" wrote in message
... Farm1 wrote: "songbird" wrote in message ... Farm1 wrote: ... Can you get 'Fordhook Giant' in the US? This is the variety of silver beet (chard) I've grown for decades. yes, at least i just saw it in the display the other day and it was from Burpee so it should be available a fair number of other places too. does it get red stems? No. White stems - prolly contibutes to why we call it 'silver' beet. I thought 'silver' came from the way water beads on the leaves. Who knows how it got it's name int he real world. But I have noticed that the stems do have a silvery/pearly look to them. |
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