Eric wrote:

> I have cut a ton of swiss chard from the stalk - will blanch and
> freeze all the greens. No problem. But what to do with the stalks
> (aside from compost)? I have read that they don't freeze well and
> have picked up a hint that they might be fermented.

You mean something like chard kim chi? That might work. Salt for a few
hours, rinse, then ferment with green onions and garlic, like spinach.

Chard cider? Not so much.

B/