Swiss Chard Is The New Celery
The year I turned 30, I had two friends who turned 60, and I took full advantage of the situation.
"Save me some trouble," I said, "and tell me the most valuable thing you've learned in the last 30 years."
The first one offered up a piece of advice I've tried to abide by ever since. He said, "Be happy, not resentful or envious, when good things happen to other people."
But it was seven words of wisdom from the second friend that truly changed my life: "Always plant Swiss chard in the garden."
Many of you know about my longtime love affair with Nero di Toscana cabbage. And while that flame will certainly never fizzle, I have to admit that if I were allowed to grow only one dark leafy green for the rest of my life, I would have to choose Swiss chard.
I've been meaning to write about how enamored I am with this hardy, versatile, and gorgeous vegetable since, oh, about the time I started blogging. A few months ago I realized that for once my procrastination paid off. When an editor at NPR.org asked if I'd be interested in contributing to 'Kitchen Window,' their weekly online food and recipe column, it didn't take me long to come up with the perfect topic for my first piece: Swiss chard.
"Letting Leafy Greens Into Your Life" can be found here. It includes two of my Less Fuss, More Flavor recipes, both of which I am now officially addicted to: Swiss Chard Tuna Salad and Hot Swiss Chard Artichoke Dip. In the sidebar you'll find detailed instructions on how to grow your own Swiss chard (it's easier than you might think and can even be done in containers).
If you enjoy the article, or if you have delicious success with one or both of the recipes, I'd love it if you'd take a minute to leave a comment on 'Kitchen Window.' It's a little different than leaving a blog comment; just click on the 'Write To Kitchen Window' link located in the upper right side of the page and fill in the blanks. Thanks so much.
Oh, and be sure to check out the other 'Kitchen Window' columns, especially "Restoring Humble Pot Pie To Its Rightful Place" and "Chowders Lighten Up" which my bread baking buddy Kevin managed to write even though he's been busy covering for me (along with my pal Beth) over at our new project, A Year In Bread.
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