Fall planting, winter harvest: Swiss chard - includes recipe - Special Issue: Fall/Winter Garden Guide

Sunset, Fall-Winter, 1994 by Lauren Bonar Swezey

NOTED FOR ITS HUGE leaves and crisp stems, Swiss chard is one of the easiest greens to grow. It produces an abundant harvest over a long season and is much less prone to bolting than most cool-season greens.

Varieties you can grow at home are sweeter than market kinds and don't have the metallic taste sometimes present in commercially grown varieties.

Botanically similar to beets, chard was developed for its foliage. The leaves grow 2 or more feet tall and range in shape from flat to crinkled. The crisp midribs vary from very wide, like those of 'Argentata' and 'Dorat', to the celery-like ones of 'Fordhook Giant' and 'Rhubarb' (also sold as 'Ruby Red'). 'Charlotte', a new variety, produces bright, bloodred stems.

Used interchangeably with spinach, chard has a slightly earthier flavor, more body, and a lower water content, so it doesn't shrink down as much when cooked. Use it in soup, a stir-fry, and lasagne, or as a side dish steamed with a little butter.

GROWING TIPS

In mild coastal areas, chard can be planted year-round. In the low desert, plant chard in fall. In cold-winter areas, plant from spring to early summer.

When its seeds are sown directly in garden soil, chard germinates easily. Sow seeds thinly 1/2 to 3/4 inch deep in rows 12 to 18 inches apart; tamp soil and water lightly. When plants are 3 inches tall, thin them to a foot apart. Keep soil moist.

Bait for snails. At the first sign of aphids, spray leaves with insecticidal soap. Begin harvesting outer leaves when they're 7 to 9 inches tall.

Joe's Special Chard Scramble

1/4 pound mild Italian turkey sausage

1 tablespoon olive oil

1 large (about 1/2 lb.) onion, chopped

1/2 pound mushrooms, thinly sliced

4 cups (about 1/2 lb.) shredded Swiss chard

6 large eggs

4 small Swiss chard leaves, rinsed and dried (optional)

Grated parmesan cheese

Salt and pepper

Remove turkey sausage casings; crumble meat into a 10- to 12-inch frying pan; add oil. Stir over high heat until meat is browned; add onion and mushrooms. Stir often until onion is lightly browned, about 5 minutes.

Add shredded chard; stir often until liquid evaporates, 3 to 5 minutes. Reduce heat to medium-low. Beat together eggs and 1/4 cup water. Add eggs to pan. With a wide spatula, gently stir until eggs are softly set, 2 to 3 minutes. Spoon eggs onto chard leaf-lined plates. Add cheese, salt, and pepper to taste. Makes 4 servings.

Per serving: 286 cal. (63 percent from fat); 16 g protein; 20 g fat (6 g. sat); 11 g carbo.; 427 mg. sodium; 340 mg. chol.