The 6PM news said a "chance" of frost so Dear Husband went to the garden
and brought back a basketful of Swiss Chard. What do I do before freezing?

The only thing I can think of is to shred it, steam, and freeze in
baggies. Yes? No?

Have I mentioned I detest the flavor of chard. It tastes metallic, like
chewing on aluminum foil, to me.

gloria p

On Mon, 06 Oct 2008 19:31:44 -0600, Gloria P >
wrote:

>
>The 6PM news said a "chance" of frost so Dear Husband went to the garden
>and brought back a basketful of Swiss Chard. What do I do before freezing?
>
>The only thing I can think of is to shred it, steam, and freeze in
>baggies. Yes? No?
>
>Have I mentioned I detest the flavor of chard. It tastes metallic, like
>chewing on aluminum foil, to me.
>
>gloria p

Yes. I think I blanched mine but steaming would be fine. I opened
one a few days ago and sauteed it in olive oil with onion and garlic.

The Cook wrote:
> On Mon, 06 Oct 2008 19:31:44 -0600, Gloria P >
> wrote:
>
>> The 6PM news said a "chance" of frost so Dear Husband went to the garden
>> and brought back a basketful of Swiss Chard. What do I do before freezing?
>>
>> The only thing I can think of is to shred it, steam, and freeze in
>> baggies. Yes? No?
>>
>> Have I mentioned I detest the flavor of chard. It tastes metallic, like
>> chewing on aluminum foil, to me.
>>
>> gloria p
>
> Yes. I think I blanched mine but steaming would be fine. I opened
> one a few days ago and sauteed it in olive oil with onion and garlic.


That's how I've been preparing it this summer. It was eiible but I
really don't like the flavor. DH does.

gloria p

Gloria P wrote:
>
> The 6PM news said a "chance" of frost so Dear Husband went to the garden
> and brought back a basketful of Swiss Chard. What do I do before freezing?
>
> The only thing I can think of is to shred it, steam, and freeze in
> baggies. Yes? No?
>
> Have I mentioned I detest the flavor of chard. It tastes metallic, like
> chewing on aluminum foil, to me.
>
> gloria p
Why shred it? I wash, it shake it dry, blanch for recommended time, drop
into ice water, sling it dry in the salad spinner, then bag and seal.
Lasts for years that way.

You're crazy, chard is ambrosia in disguise, we love it. Much tastier
than collards or mustard.

In article >,
Gloria P > wrote:

> The 6PM news said a "chance" of frost so Dear Husband went to the garden
> and brought back a basketful of Swiss Chard. What do I do before freezing?
>
> The only thing I can think of is to shred it, steam, and freeze in
> baggies. Yes? No?
>
> Have I mentioned I detest the flavor of chard. It tastes metallic, like
> chewing on aluminum foil, to me.
>
> gloria p

As an alternative in the future, you might consider tenting it with
something like Agribon and extending it's fresh life by a month or two,
depending on your climate of course.

Isabella
--
"I will show you fear in a handful of dust"
-T.S. Eliot

In article >,
Gloria P > wrote:

> The 6PM news said a "chance" of frost so Dear Husband went to the garden
> and brought back a basketful of Swiss Chard. What do I do before freezing?
>
> The only thing I can think of is to shred it, steam, and freeze in
> baggies. Yes? No?
>
> Have I mentioned I detest the flavor of chard. It tastes metallic, like
> chewing on aluminum foil, to me.
>
> gloria p

Someone in your household must like it. :-)
Frankly I'd steam or blanch the leaves, drain, and pack; I'd chop or
otherwise prepare it when I thawed it for cooking, or would chop after
cooking. JMO.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished

Melba's Jammin' wrote:
> In article >,
> Gloria P > wrote:
>
>> The 6PM news said a "chance" of frost so Dear Husband went to the garden
>> and brought back a basketful of Swiss Chard. What do I do before freezing?
>>
>> The only thing I can think of is to shred it, steam, and freeze in
>> baggies. Yes? No?
>>
>> Have I mentioned I detest the flavor of chard. It tastes metallic, like
>> chewing on aluminum foil, to me.
>>
>> gloria p
>
> Someone in your household must like it. :-)
> Frankly I'd steam or blanch the leaves, drain, and pack; I'd chop or
> otherwise prepare it when I thawed it for cooking, or would chop after
> cooking. JMO.


I ended up shredding it and blanching, then stuffing it into
zip-top baggies, squeezing most of the air out and freezing.
Like spinach, it cooks down by a huge percentage of volume
so I got 4 sandwich bags full. I fully expect to throw away
at least 3 of the bags a few years from now, but I did perform
a wifely duty. :-(

I wonder if it would taste just as nasty in a quiche?

gloria p

In article >,
Gloria P > wrote:

> so I got 4 sandwich bags full. I fully expect to throw away
> at least 3 of the bags a few years from now, but I did perform
> a wifely duty. :-(
>
> I wonder if it would taste just as nasty in a quiche?
>
> gloria p

With such an active dislike, I wouldn't waste the eggs and cream for a
quiche that doesn't show much promise. JMO.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished