This year I am determined to have a beautiful garden. So far everything is growing pretty well. I will introduce you to the cast of characters every Wednesday and update you on my garden’s progress.
After living in California for a couple of years now I think I finally have an idea on how to garden here. I like the fact that you can plant as early as February/March out here. Back home in Wisconsin we always had to wait until Mother’s Day before planting the garden because sometimes we would get a late frost.
Last year the snails ate up my garden and I was pregnant and on bed rest so I couldn’t devote a lot of time to it. This year I am spending a couple of hours a day tending the garden. I have the weeds under control and my mother-in-law suggested that I put water softener salt around the perimeter to keep the snails out. So far the salt is working quite nicely.
Nutrition information for Swiss Chard
Swiss Chard contains a lot of vitamin A and it is naturally high in sodium. One cup contains 313 mg of sodium, which is very high for vegetables. Chard is also surprisingly high in other minerals as well, i.e., calcium, iron, magnesium, phosphorus and potassium.
(1 cup chopped)
Protein 3 grams
Carbohydrates 7 grams
Calcium 102 mg
Iron 4 mg
Magnesium 151 mg
Phosphorus 58 mg
Potassium 960 mg
Sodium 313 mg
Vitamin C 32 mg
Folate 15 mcg
Vitamin 5493 IU
Try this yummy recipe.
Herbed Lemony Swiss Chard
2 pounds Swiss chard, washed
1/2 cup low-sodium chicken broth
1 tablespoon minced shallots
salt to taste
freshly ground black pepper
2 tablespoons fresh lemon juice
2 teaspoons olive oil
1 tablespoon fresh tarragon, thinly sliced
1. Slice the chard on the diagonal into 2″ pieces.
2. Heat the chicken stock and add the stems of the chard and shallots. Simmer for about 3 minutes and add the chard leaves. Continue to cook until the chicken stock is reduced and the chard is tender, about 5 more minutes.
3. Remove from the heat and toss the chard with the lemon juice and olive oil. Taste and add salt and pepper. Sprinkle with tarragon.