Swiss Chard from Mary’s Heirloom Seeds
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I received free seeds to review, however, all opinions are my own.
Earlier this year Mary, from Mary’s Heirloom Seeds (#ad), sent me a nice selection of her heirloom seeds to try in my garden and review. I was thrilled when the package arrived in the mail! How time flies…it seems like I just planted my garden and here it is, the middle of July and the plants are going gangbusters.
Swiss Chard is My Favorite Green
I love Swiss Chard. It’s one of my favorite greens and it’s super easy to grow. I plant a row with at least two varieties every year. So I knew that the package of 5 Color Silver Beet Swiss Chard would be a welcome addition to my garden.
I planted the garden a tad on the late side this spring, due to the weird weather we were having. But those Swiss chard seedlings lost no time getting growing. I now have a half row of the 5 Color variety from Mary’s Heirloom Seeds and another half row of Lucullus, my old standby. And I have the chance to compare these two varieties and tell you, dear readers, which is my favorite. 🙂
Hands Down Winner!
There’s really no contest here…the 5 Color Silver Beet Swiss Chard is definitely my favorite variety. I am having a huge problem with earwigs chewing giant holes in the Lucullus Swiss chard, but not the 5 Color Silver Beet. I suspect that the heavily savoyed leaves of the Lucullus give them more hiding places. I also love the variety of colors in the half row of Silver Beet…they are so vibrant and beautiful! They cook up wonderfully tender and still quite colorful.
This variety of Swiss chard has piqued by interest in saving seed for the future. Okay, if you know me at all, that didn’t take much of a push. 🙂 Swiss Chard is a biennial, so I’ll have to overwinter some and save the seed next year. I want to be sure to save the plants with the best colors, growth habit, and staying power. So over the summer I will be watching to see which plants are seed worthy.
Cooking Swiss Chard
I used some of the Silver beet Swiss chard on the 4th of July when we cooked pioneer style in our Dutch oven. It was super yummy with the potatoes and onions. I’d like to do this again when we have a nice cool day for a campfire. Fortunately Swiss Chard is easy to steam or boil on the stove top too.
I like to wash, chop, and add the chard to my stir fry pan with about an inch of water in the bottom. Slice up a small onion, add beet greens if you wish, maybe a pat of raw butter, then bring to a boil over medium heat, reduce to a simmer and let cook until chard ‘ribs’ are tender. It doesn’t take long, maybe 10 to 15 minutes. Add a little salt and pepper, or drizzle a little olive oil and balsamic vinegar over the greens and you have a really superb vegetable as a side dish to your main meal. If there are any leftovers, drain the juice and use the greens in an omelet the next morning, yum!