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Judy Mayer

Nothing Neutral About Swiss Chard

What's For Dinner
By Judy Mayer May 14, 2012

Swiss chard is one of those beautiful, mysterious vegetables that many people don't know. A staple in Mediterranean kitchens, it is closely related to the beet family and has beautiful large green leaves. The sometimes thick stems, which look like celery stalks, can be red, white or a combination of vibrant reds, yellow and oranges – called rainbow or bright lights chard. The stems and leaves are both edible and can be cooked pretty much any way that spinach is, although the stems should be cooked before the greens as they may take a bit longer to soften.


Depending upon whom you ask – chard can have an earthy, sweet, sometimes bitter or salty flavor. It seems to have a sweeter flavor in cooler weather.


In case you’re wondering where the name comes from - Swiss Chard was named by a Swiss botanist and was so named Swiss Chard.

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Your Board

An Interesting essay on the ethics of what we eat

Sounding Board
By Your Board May 22, 2012

Many owners in the Outpost community, as well as in the general community, have given a great deal of thought to the issue of eating animal products, notably meat.  For people who care, it is a subject layered with many dimensions:  family tradition, spiritual beliefs, political/economic convictions, dietary needs, and consideration for the roles animals play in our lives

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Judy Mayer

A Pasta Salad for Memorial Day Picnics

What's For Dinner
By Judy Mayer May 25, 2012

 

It’s time to start thinking about your menu for the upcoming Memorial Day weekend. Memorial Day typically represents the traditional start of the summer outdoor party season. Tangy coleslaw, baked beans, potato salad and burgers on the grill are the usual fare. 

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