Garden & Greenhouse July 2017 Issue - Page 60

Business Cards GREENHOUSES, GREENHOUSE EQUIPMENT & RELATED PRODUCTS GREENHOUSES, GREENHOUSE EQUIPMENT & RELATED PRODUCTS BAYLISS MK7 AUTOVENT OPENER from Superior Autovents • Solar powered automatic vent opener • Our Superior tubes begin opening at 65-75°F • Wide opening to 12” • 2 yr warranty • Replacement tubes available www.superiorautovents.com A division of HYDROPONICS EQUIPMENT & RELATED ITEMS MAGAZINES Quality Redwood & Glass Greenhouses Handcrafted in Portland, Oregon • 50 years nationwide experience • Many architectural styles • Custom modifi cations possible • Designed to meet your needs FREE CATALOG: 800-334-4115 • www.sturdi-built.com (Continued from page 54) Harvesting Harvesting Swiss Chard is easy. Simply twist leaves and remove them from the outside of the plant regularly from mid-summer until the ground freezes in early winter. Cooking To preserve nutritional value it is best to prepare and serve Swiss Chard right after harvesting it. Rinse it under cold running water. Do not soak it because this will cause water-soluble nutrients to leach into the water. Remove any part of the leaves that are brown, slimy, or full of holes. Slice the leaves into one inch segments until you reach the stem and discard the stems. 60 The healthiest cooking method is to boil it. This helps free up acids allowing them to leach into the boiling water and increase the sweetness. Place the Swiss Chard into a 3 quart pot of boiling water and cook it for 3 minutes. Begin timing as soon as it is placed in the boiling water. Do not cover the pot when cooking it which would allow oxalic acids can be released with the steam. Remove the Swiss Chard from the boiling water and place it in colander to drain. Press out the excess liquid with a fork and place it in a bowl. Add balsamic vinegar and olive oil to taste. It can also be tossed with penne pasta, olive oil, lemon juice and garlic, added www.GardenandGreenhouse.net to omelets or used in vegetarian lasagna. Freezing Swiss Chard can be frozen. Once it has been cooked and drained, squeeze out excess the water and place it in quart size freezer bags. Squeeze the excess air from the bag to prevent freezer burn and flatten the bag so it can be stacked in the freezer. Use it within the next six months. GG Donna Brown is the author of the garden- ing book Simply Vegetable Gardening which is available on her website: Cygnetbrow. com. She can be contacted at cygnetbrown@ gmail.com. Visit www. Cygnetbrow.com July 2017