tag:blogger.com,1999:blog-18071407.post8795233552996615066..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: Beasts or greens?Ken Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-18071407.post-9379420320188557652011-08-08T20:53:27.498+02:002011-08-08T20:53:27.498+02:00Hooray for chard, and for your post, Ken! I've...Hooray for chard, and for your post, Ken! I've always grown chard in my garden and used greens and ribs together as a vegetable side, or in bean soup, or instead of spinach in ravioli florentine. When I use just the ribs I sauté them with olive oil, garlic, and parsley or sometimes arugula. But never have I thought about chard-rib lasagne! Definitely going to try it.Ellen C-Bhttps://www.blogger.com/profile/15389051938522217628noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-43416858208367998032011-08-08T17:21:10.804+02:002011-08-08T17:21:10.804+02:00Hmmm this recipe looks so delicious and nice and i...Hmmm this recipe looks so delicious and nice and i think that fits perfect with my taste and in my opinion is a very easy recipe, so i think i will try it. Thanks for sharing.firma contabilitatehttp://www.lorandcontexpert.ronoreply@blogger.comtag:blogger.com,1999:blog-18071407.post-20486562494072402542011-08-08T06:40:55.856+02:002011-08-08T06:40:55.856+02:00To dscribe leaves, a côte is a grosse nervure. Cab...To dscribe leaves, a <i>côte</i> is a <i>grosse nervure</i>. Cabbage, rhubarb, lettuce, and chard leaves have such ribs.<br /><br />It dawned on me sometime yesterday that the expressions <i>côtes de bettes</i> and <i>côtes de bêtes</i> really are ambiguous orally. So <i>côtes de blettes</i> is clearer.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-66407582613605442922011-08-07T23:50:09.252+02:002011-08-07T23:50:09.252+02:00As it happens, dictionary.com's word of the da...As it happens, dictionary.com's word of the day today is "nervure". It is defined as "rib" such as in a leaf or an insect wing.<br />Have you ever heard the word "nervure" in French? Is there a difference between "nervure" and "cote"?Cherylhttps://www.blogger.com/profile/15170098781777190491noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-10362665672116046252011-08-07T12:27:14.600+02:002011-08-07T12:27:14.600+02:00Oh I forgot to add, I also did not have much joy w...Oh I forgot to add, I also did not have much joy with the coloured chard but the green grows like a weed. DianeDianehttps://www.blogger.com/profile/14782670749466305626noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-41136509702874502192011-08-07T12:24:51.559+02:002011-08-07T12:24:51.559+02:00Ken I like the idea of the mustard will try that o...Ken I like the idea of the mustard will try that out. DianeDianehttps://www.blogger.com/profile/14782670749466305626noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-78111851634727451672011-08-07T02:26:58.096+02:002011-08-07T02:26:58.096+02:00Thanks for all the answers about the rainbow chard...Thanks for all the answers about the rainbow chard. I seem to always be getting the red ribbed variety from my CSA farm. Either Tim thinks it's the prettiest or perhaps it's the variety that does best here. Maybe the white ribbed doesn't care for our northeast Ohio soil or climate. It certainly is very prolific, but I like collards and kale better, for greens.<br /><br />And I miss the prolific all season "Malabar Spinach" which I used to grow. Not a real spinach, but a great all season green.Thickethouse.wordpresshttps://www.blogger.com/profile/17187303460677067276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-44752618859020404692011-08-06T20:31:16.418+02:002011-08-06T20:31:16.418+02:00We tried to grow the yellow- and red-ribbed chard ...We tried to grow the yellow- and red-ribbed chard a couple of years ago, but for whatever reason it didn't do well. This year we have the white-ribbed chard and it's going strong.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-57151355454005773572011-08-06T20:10:06.129+02:002011-08-06T20:10:06.129+02:00Kirsti - before Ken can answer that question - yes...Kirsti - before Ken can answer that question - yes, you can and there is a lady just down the hill from our house that has multicolured chard in a planter outside the front door - they look very jolly - last year she had petunias!!Jeanhttps://www.blogger.com/profile/01758423316220067958noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-34972123621554059032011-08-06T19:52:20.743+02:002011-08-06T19:52:20.743+02:00Another question - don't you have the "ra...Another question - don't you have the "rainbow" chard in France, the plants with the yellow and red stalks?Thickethouse.wordpresshttps://www.blogger.com/profile/17187303460677067276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-45416902559297765252011-08-06T19:50:22.595+02:002011-08-06T19:50:22.595+02:00Good thoughts about chard....We do like it with a ...Good thoughts about chard....We do like it with a little vinegar, or a little bit of crisp bacon and vinegar or lemon juice. But I hadn't thought of just hiding its "earthy" taste in a lot of strongly flavored sauce. I like the idea of the lasagna with chard.Thickethouse.wordpresshttps://www.blogger.com/profile/17187303460677067276noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-53220725878075547612011-08-06T19:06:08.237+02:002011-08-06T19:06:08.237+02:00Whatever it's called, that lasagne looks yummy...Whatever it's called, that lasagne looks yummy to me. And good for you, too.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-36183802690415280832011-08-06T17:50:46.042+02:002011-08-06T17:50:46.042+02:00Bonne question (comme on dit maintenant), Judy. Y ...Bonne question (comme on dit maintenant), Judy. Y a-t-il des Suisses qui lisent de blog ? Où des expatriés qui habitent en Suisse ?Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-51290701325734954892011-08-06T16:38:24.053+02:002011-08-06T16:38:24.053+02:00And what do the Swiss call it? :)And what do the Swiss call it? :)Seine Judeet (Judith)https://www.blogger.com/profile/07407353544376132484noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-3644429917982145742011-08-06T15:18:10.192+02:002011-08-06T15:18:10.192+02:00Diane, another addition to the chard you describe ...Diane, another addition to the chard you describe and which makes it very good with a white or béchamel sauce (or cream) is a big tablespoonful of Dijon mustard.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-42612886928044383602011-08-06T14:24:58.681+02:002011-08-06T14:24:58.681+02:00I grew Swiss Chard for years in S.Africa. My husba...I grew Swiss Chard for years in S.Africa. My husband is not a lettuce fan so I always use the green with rocket, sorrel and herbs as a salad. The ribs can then be cooked like asparagus. <br />My other favourite is to slice an onion, cook it gently in butter, add flour salt and pepper and add milk to make a white sauce. Mix in the cooked chopped chard, yummy.<br />I have to admit that I still get my seed from S.A. I prefer the chard, taste is the same, but the plant seems to be much more vigorous and does not go to seed as easily. DianeDianehttps://www.blogger.com/profile/14782670749466305626noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-90164944270516243772011-08-06T13:53:51.003+02:002011-08-06T13:53:51.003+02:00Lasagna in any form, is one of my all-time favorit...Lasagna in any form, is one of my all-time favorite dishes.Starmanhttps://www.blogger.com/profile/12386841450183061541noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-75935398406178211302011-08-06T13:42:19.712+02:002011-08-06T13:42:19.712+02:00The lasagna looks so delicious! And here I always...The lasagna looks so delicious! And here I always thought "chard" WAS the French word for "chard."Moving with Mitchellhttps://www.blogger.com/profile/12954028272162285597noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-52376481004166611752011-08-06T11:54:23.807+02:002011-08-06T11:54:23.807+02:00I think I said that in the post: "Chard is cl...I think I said that in the post: "Chard is closely related to beets..." LOL.<br /><br />I remember eating chard ribs (no greens) 40 years ago in Paris. Since I had never eaten them in America, it seemed natural to me.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-8027117227536109752011-08-06T11:13:40.706+02:002011-08-06T11:13:40.706+02:00Ellen is right that chard and beetroot are related...Ellen is right that chard and beetroot are related. I'd never heard of this business of only eating the stalks until we moved to the UK. I thought it was some weird British affectation. Why would you choose the stalks over the leaves when the leaves have flavour and the stalks have none? I generally pick it very young and just use the leaves.Susanhttps://www.blogger.com/profile/06472449597146519943noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-70667649291767108992011-08-06T10:20:52.988+02:002011-08-06T10:20:52.988+02:00I am going to speculate that blettes (bettes) and ...I am going to speculate that blettes (bettes) and betteraves, being from the same botanical family, are thus related linguistically. Like céléri and céléri-rave. One has been developed for its stalks and the other for its root.Ellen Lebellehttps://www.blogger.com/profile/01929639076042070115noreply@blogger.com