tag:blogger.com,1999:blog-7512869338404805014.post2494148950610984149..comments2023-05-01T04:51:15.777-07:00Comments on Gladsome Lights: Late September GardenGretchenJoannahttp://www.blogger.com/profile/13641677400029070452noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-7512869338404805014.post-26070434522913002852009-09-23T07:18:43.669-07:002009-09-23T07:18:43.669-07:00You cooks are very kind! I was just lying in bed a...You cooks are very kind! I was just lying in bed a while ago concocting my recipe, but I didn't remember walnuts until J. mentioned them. So...I am making progress. Thank you all, I will definitely post any results of this experiment.GretchenJoannahttps://www.blogger.com/profile/13641677400029070452noreply@blogger.comtag:blogger.com,1999:blog-7512869338404805014.post-88070570044823630812009-09-23T06:49:59.175-07:002009-09-23T06:49:59.175-07:00I love my garden in fall. A lot of things are dyin...I love my garden in fall. A lot of things are dying away, but others are continuing to thrive ... and it looks like it's time to plant some chard! <br /><br />francesLeft-Handed Housewifehttps://www.blogger.com/profile/15014518128739580267noreply@blogger.comtag:blogger.com,1999:blog-7512869338404805014.post-64546269284876707392009-09-23T03:50:31.789-07:002009-09-23T03:50:31.789-07:00I was going to say I have some chard and would LOV...I was going to say I have some chard and would LOVE a recipe....I think I'm going to try Jeannette's first!Marthahttps://www.blogger.com/profile/03411789923271959623noreply@blogger.comtag:blogger.com,1999:blog-7512869338404805014.post-36084471738644603142009-09-22T21:17:24.637-07:002009-09-22T21:17:24.637-07:00What a fun recipe someone has left for you. The c...What a fun recipe someone has left for you. The chard stems sound fun...if some momma or grandmomma comes over and makes those for me...but wait, how would I ever figure out how much food value they have? I like to stuff chard leaves, have I ever made those for you? brwon rice and egg and sauteed onions and fresh dill and walnuts and cottage cheese. <br /><br />The tarts sound good too. You don't need a recipe...<br />I'll make one up for you:<br />Make your nice homey pie dough and line little tart pans...Lightly steam however much chard you just picked ...then chop it up. Sautee a red onion ( or yellow or nice green ones, or scallions...how about garlic, shall we put that in?) Beat up several eggs and some cream or arf n arf, or 2 % milk if you must and some crumble or grate a nice cheese of your choosing...a gruyere? feta? parmesan? pine nuts...yum they might be nice..herbs now let's see fresh basil and marjoram and oregano, Want to chop up a little parsley..hey wait a minute who is doing the sous cheffing? Who is cleaning up? You, okay good..mix all those wonderful ingredients together, put a lid on that tart.. . and bake it until it is golden brown and has puffed up a bit. Tell me how they turn out. Mail me one?Jeannettehttps://www.blogger.com/profile/06115410908800997558noreply@blogger.comtag:blogger.com,1999:blog-7512869338404805014.post-64331143492965454892009-09-22T19:32:16.963-07:002009-09-22T19:32:16.963-07:00I don't know of an Italian tart, but I know th...I don't know of an Italian tart, but I know the way my Italian mother used to fix the stalks, which she learned from her father.<br /><br />Trim the leaves away and cut the stalks in about six inch lengths. Par-cook the stalks lightly until they are just flexible, then cool completely and pat dry. Dredge in flour, then in egg beaten with a little water, then in cracker crumbs or Matzo meal seasoned with salt & pepper. Fry gently in a skillet in olive oil and butter until golden; drain on paper towels. This is the epitome of "comfort food" for me!<br /><br />I've fixed cauliflower this way for parties. My mother told me my grandfather used to cook young dandelion flowers this way, too, but I haven't tried that yet :)<br /><br />DanaAnonymousnoreply@blogger.com