Swiss chard | Gourmandistan

Brooming out chard, kale and sausage with baked pasta

July 17, 2017 by Steve

We are quite happy to be back in the swing of summer, but the season’s bounty is beginning to overstuff our refrigerator. Michelle is beginning to explore replacing our aged Sub-Zero, and possibly adding a second unit outside. Meanwhile, we’re making space the old-fashioned way: searching for recipes that get rid of large bales of green stuff. Casting about for a not-too-tasking solution, Michelle thought about a baked pasta dish. She found this recipe originally made with broccoli rabe on Smitten […]

Categories: Cooking, Food, Kale, Pasta, Recipes, Swiss chard

Unhealthily balancing Swiss chard with gemelli pasta and pine nuts

June 23, 2013 by Steve

It is well known that this time of year finds Gourmandistan searching for new ways to deal with CSA chard. We’ve long been fans of this healthy idea from Martha Rose Schulman, but were recently in the mood for something a little more robust. Enter Martha Stewart and her circa 2003 recipe for Gemelli with Sausage, Swiss Chard and Pine Nuts. Pre-prison Martha saw the wisdom of loading carbs into the mix of chard, raisins and nuts, with some sausage added to […]

Categories: Cooking, Food, Nuts, Pasta, Pork, Recipes, Swiss chard

Lifting the curse of CSA chard

June 25, 2012 by Steve

If you’ve ever had a farm share, you’ve undoubtedly shared Gourmandistan’s occasional feelings of basket fatigue. That’s the point where you can’t think of one more thing to do with a bunch of Russian kale, basil or (please forgive us, Pavel) a bounty of accursed beets. Up until recently, one of the fatigue-inducing entries was Swiss chard. Though the chickens always loved the leftovers. Chard is a leafy green vegetable that comes with a variety of stem colors, but when […]

Categories: Cooking, Eggs, Food, Grains, Recipes, Swiss chard, Vegetarian

Finding our own farçou

November 30, 2010 by Steve

In 2009, visiting market after market across the wildly beautiful Aveyron region of Southern France, we ate a wide variety of farçous. The chard-laced pancakes from our local town’s market stall were small and sort of thick, while vendors in other towns turned out thinner, wider and crispier versions. We enjoyed them all, and have often wished we could recreate the experience in Gourmandistan—especially in early Summer when buried in farm share chard. Then, this Fall, just as we began […]

Categories: Cooking, Food, France, Swiss chard, Vegetarian