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November 07, 2007


William Brinson

I recently went to a cooking class and were using Swiss Chard chopped up in something. When were about to throw away the stalks, the chef stopped us a taught us a quick recipe. Boil the stalks till soft, make a bechamel sauce, then pour it on top and bake until golden bubbly. It was amazing.


What a gorgeous, well written blog. Hopefully you won't mind that I've added you to my "blogroll".


My favorite story is from our friend Karen's friend: she got an organic delivery of fruit and vegetables from a local farm, so she called Karen excitedly inviting her over for rhubarb crumble. Unfortunately what she thought she was making the crumble with was swiss chard and not rhubarb...disaster. Although I'll bet that a savory chard crumble would be good. Fancy having a go at that Michael?

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