Swiss Chard


| 8/26/2014 12:45:00 PM


Mary ConleyNow why would any elderly woman want her blog called "Old Dog, New Tricks? Well, I'm not sure I'm fond of that name, but I am happy with how it came about. When we started changing the way we did things in our city yard, and then bought our little farm, I was constantly learning and doing new things. I was daily searching the web and reading the gardening and country magazines. It was amazing how our lives changed, and it was so much fun! Larry and I weren't one of those old couples sitting across the table from one another with blank faces and nothing to talk about. Nope! We were really living and learning. So, when I couldn't come up with a name for my blog and enlisted help, my daughter, Amy, thought "Old Dog, New Tricks" was appropriate.

Why am I telling you this now? Well, my back surgery this spring almost put a stop to the learning and doing of "new" things. Almost! After each of the past several blog posts, I would tell Larry that I didn't have anything to write about, and it possibly might be my last. He got so he rolled his eyes and said, "How many times have I heard that?" This last time, though, I think he believed me. Then, yesterday, I remembered about the Swiss chard. Don't laugh! It was new to me this season, and I want to tell you about it.

Swiss chard

Swiss chard

In the spring, I wrote a post on "Planting for my Vitamix" and explained that I had planted Swiss chard for the first time. Its leaves are green with red veins and are quite similar to beet leaves only larger. I have an abundance and the bugs don't seem to bother it. I was disappointed, though, that I couldn't seem to find smoothy recipes that contained chard, and then I discovered I could throw a few torn leaves into any of my regular fruit smoothies without noticing a difference in the flavor. I love adding the extra nutrition from those fresh greens!



blanching Swiss chard



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