I like to consider myself a Good Eater. I’m not necessarily an Adventurous
Eater, but I am always enthusiastic about trying new vegetables or flavor
combinations. For example, last
Fall I stumbled upon a knobbly, potato-like tuber at the farmer’s market called
artichoke root. The artichoke root is not a charming vegetable; they are,
however delicious. For some reason
though, swiss chard scares me a little bit. When I meander through the produce section at the grocery
store, past all those leafy greens piled high, I always go for kale or
spinach. I can’t help but notice
how pretty the rainbow colored chard stalks are, and yet, I go for the kale. I know kale can stand up to roasting
and sautéing, and will be great raw.
But what am I supposed to do with chard? Can I throw it in a slaw? Will it get all weird in soup?
Well, last weekend I overcame my fear of chard. Heather and I got to the farmer’s
market after much of the produce had been picked over, except for the chard. Giant chard, nonetheless. Two of these leafy greens could have
made one (petite) mini-skirt. With
a humongous bunch of chard in hand, I began thinking about how I could sneak
this into my dinner. Pie
crust. When in doubt, put it in a
pie. And shoot for rustic.
