Monday, April 25, 2011
Swiss Chard & A Rainbow
We had a wonderful Easter weekend. Along with early morning baskets, and a nice morning at church, we were able to make a few stops to visit family. We had a nice visit with my Mom, sister,and niece & nephew. We then headed over to my grandma's house for a really nice lunch- as well as an afternoon of some wonderful stories of my grandma's childhood adventures. Sarah and Joseph loved hearing about Great Grandma's adventures growing up in the country in the 1930's. Very nice day.
Today was a nice spring day- mostly rainy, a dash of hail, but the sun poked out a couple times, and we were gifted with a beautiful rainbow. I was able to get the first spring harvest out of the garden this year- our first successful crop of Swiss Chard (one of my favorite veggies that I have had a hard time growing here the past couple of years) as well as a nice bunch of chives. Both made their way into tonight's dinner- the chives went into a modified version of my Au Gratin Potato Casserole http://aprilshomemaking.blogspot.com/2011/04/au-gratin-potato-casserole.html- which became Sour Cream & Chive Potato Casserole (reduce the cheese- add a cup of sour cream, switch parsley with chopped chives). The swiss chard was steamed then drained and briefly sauteed in browned butter, our favorite way to eat Swiss Chard. Very yummy meal- we can't wait for the next bunch of swiss chard to be ready.
Hope everyone had a great Easter weekend!
Whenever the rainbow appears in the clouds, I will see it and remember the everlasting covenant between God and all living creatures of every kind on the earth.
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Sounds like you had a wonderful Easter. The rainbow was the cherry on top. Have to admit I'm a tad bit envious that everyone is harvesting something from their gardens already. Soon we'll have asparagus though. And rhubabarb.ReplyDelete
Isn't it wonderful to use your harvest for Easter dinner! We've been harvesting lettuce for our daily salads.ReplyDelete
I love swiss chard, too. I usually saute it in bacon fat.
Thanks for your comments Jane & Barb- it is exciting to get that first Harvest from the spring garden after so long- love Asparagus & Rhubard- I need to add an asparagus patch one of these days. Swiss chard would be good in bacon as well- I think the richer butter or bacon takes away any bitter that the swiss chard might have- I love spinach the same way too. Thanks for visiting my blog :)ReplyDelete