What to do with Swiss Chard

I made a dish called Eggs in a Nest from a book I read back in January entitled Animal, Vegetable, Miracle; A Year of Food Life by Barbara Kingsolver with Stephen L. Hopp and Camille Kingsolver. If you're interested in where food comes from or what you're really eating when you purchase most of your food from the local grocer you might want to read this book. It's fascinating. The three authors are three members of a family who move to a farm and live off the land for a year. The authors daugther Camille added recipes and stories along with way of life as a college student eating unlike most college students. One of the recipes is Eggs in a Nest.


I added a little salt and pepper and parmesan cheese to the top of the eggs once they were poached. Clever Husband and Busy Girl loved it. They added some Tamari (wheat-free soy sauce) to theirs for some extra flavor. These photos are backwards and I don't have time to rearrange them now, but here what the chard looks like after it's been sauteed. I'm making the indentations for the eggs.

As you can see the raw chard below filled the cast iron skillet before it cooked down.

Here's the sauteed onion, garlic, carrots and dried tomatoes which are under the chard. I wasn't sure I'd like this combination with the tomatoes, but that was one of my favorite flavors in this dish. I used Sun-Dried tomatoes in olive oil.

Here's the brown rice in the cooker ready to go.

Why Grow it in the first place?

To be honest we've had some curious looks when we run down the list of the veggies we're growing when it comes to Swiss Chard. Some folks nod and smile and you can tell they're wondering why in the world we'd grow it, or they've never heard of it and don't want to appear ignorant of the lovely plant. Swiss Chard is in the beet family so the green tops look close to beet greens. The stalks which hold these leaves look like skinny celery or rhubarb stalks in colors ranging from pale green to deep red and even pink and yellow.
Swiss chard loaded with nutritious vitamins including vitamins K, A, C and E, plus several B vitamins, magnesium, manganese, potassium, iron and dietary fiber. Calcium is also in these beautiful plants along with cancer-fighting properties. The reason it's called Swiss Chard is because a swiss bontaist named Koch gave it's official scientific name of beta vulgaris. See told you it was in the beet family. That name doesn't conjure up affection toward this plant, but instead I read it "Vulgar Beets." Don't be alarmed! Nothing vulgar about this plant at all.

Greening up your diet can do nothing but good for your body so planting swiss chard is an easy way to add some healthy greens to your table. We bought "Bright Lights" which is a combo of colors and planted the seeds in late March. We've been harvesting the leaves for the past week and the plants show no signs of stopping. Cut the outside leaves with scissors just like lettuce and it keeps producing from the center of the plant.

Any takers willing to try adding swiss chard to their menus this week or to their gardens? Try the Eggs in a Nest for a nutritious meatless meal. It fills you up with lots lots good fiber, greens, and veggies, along with the protein in the egg and brown rice.

Here's to brave palates and colorful garden vegetables!

Crafting for Babies

I saw this lovely rag quilt tutorial on Prairie Muffin and decided to try it out for a friend's new grandson.

I found some cute flannel with construction trucks and traffic cones, and loved the combination of orange and blue. Cutting out the squares was easy, quilting the sandwiched squares from corner to corner was easy too.

Here's a close up of me snipping the raw edges to give it that frayed looked once it's washed and dried. This part was time-consuming, but I passed the time by listening and occasionally glancing at some Monk episodes from season four. I wonder if Monk could do this sewing project? Probably not, the strings would drive him nuts, and the frayed edges would drop him over the edge.

Happy Birthday Billy Graham

Today is Reverend Billy Graham's ninetieth birthday. In this picture he's seen with his grandson, Tullian. Tullian is a friend of our pastor, and has written a wonderful tribute to his grandfather here.

In June of 2006 my mother, my daughter and I sang in the choir at the Franklin Graham Crusade at Camden Yards, home of the Baltimore Orioles. What a privlilege it was to hear him, along with his father speak that day to thousands. The gospel was proclaimed and we had a chance to get a taste of heaven worshipping and singing praises to the Lord with so many people.

Billy Graham was helped to the podium and spoke, his unforgetable voice still strong while inviting attendees to give their lives to the God of the universe who loves them and knows their every need.


In the 1958 my husband attended a Billy Graham crusade in Los Angeles, California with some neighbors. This was back when the crusades were held nightly for a week. One of those nights God spoke to my husband and prompted him to go down to speak with a counselor and pray the sinner's prayer. Not being raised in a Christian home, and unfortunately without follow-up with Biblical teaching and discipleship, this seed was not watered for many years. It was a decision non the less, and in hindsight we see now God's protection over his life, and bringing him to a greater understanding of the gospel today. Thank you Lord for Billy Graham and the way you've used him and his family to glorify your name.

By the way, while dh was attending the crusade in Los Angeles I was being born to a young couple in Oklahoma City. God's plans are infinitly higher and broader than we could ever imagine, don't you think?

"Thine, O Lord, is the greatness, and the power, and the glory, and the victory, and the majesty: for all that is in the heaven and in the earth is Thine; Thine is the kingdom, O Lord, and Thou art exalted as Head above all"
1 Chronicles 29:11

Cornbread says Fall

Cornbread says fall to me and it's tradition here in my home to make it along with a big pot of chile for Halloween. We're in a neighborhood with lots of kiddos, so turning off the light and going out is not an option for Halloween night.

I like dry savory cornbread, hot and slathered with lots of butter, and thought I'd found the "best" recipe ever until I tried this one on Friday night. It's from the King Arthur's Baker's Companion cookbook, and even though the instructions say to bake it in an 8-inch square pan, there's nothing better than cast iron in my book. I also substituted bacon grease for the oil. I know, I know, you're thinking "Horrors!" Get over it, and use it. You'll have it leftover anyway after you fry the bacon. See look at that cornbread in the skillet, don't you want to grab that wedge right now?

Try this recipe, and let me know what you think.

Bacon Cheddar Cornbread

9 servings

This recipe uses the spice cumin, which has a warm, toasty flavor. Cumin is popular in chile recipes, but it isn't hot at all. Fresh or frozen corn will work for this recipe, and both are equally good. So don't wait until summer to make it.

1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour
3/4 cup (3 5/8 ounces) yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons (1 1/4 ounces) sugar
1 1/2 teaspoons cumin
1 large egg, beaten
1 cup (8 ounces) milk
1/4cup (1 3/4 ounces) vegetable oil (I used bacon grease)
1 cup (4 3/4 ounces) cooked or thawed corn kernals (I used canned corn)
6 ounces (6-7 slices) bacon, cooked and crumbled
1 cup (4 ounces) grated cheddar cheese

Preheat the oven to 400 degrees and grease an 8-inch square pan (or wait and use a little bacon grease in your cast iron skillet)

Whisk together the flour, cornmeal, baking powder, salt, sugar, and cumin in a medium-sized bowl. In a separate bowl, whisk together the egg, milk, and vegetable oil (or bacon grease) and add to the dry ingredients. Stir in the corn, bacon, and cheese.

Spread the batter in the pan and bake for 30 minutes, or until it's golden brown and a cake tester inserted in the center comes out clean. Remove it from the oven and cool on a rack. (or gobble it up HOT!)

Confession: I doubled this recipe and I was so excited to try it, I forgot to add the cheese. I know, "What a dope, that's the kicker in this recipe!" To compensate, I sliced open a wedge, laid on a piece of cheddar and popped it under the broiler. Yum! You wouldn't believe how good it is served with chile. We've also been enjoying it leftvoer for breakfast, toasted and slathered with butter.