{"id":18602,"date":"2014-05-26T03:05:50","date_gmt":"2014-05-26T10:05:50","guid":{"rendered":"http:\/\/www.beadsandbeading.com\/blog\/?p=18602"},"modified":"2014-06-19T17:38:10","modified_gmt":"2014-06-20T00:38:10","slug":"swiss-chard-palette-premo-color-recipes-vol-073-b","status":"publish","type":"post","link":"https:\/\/www.beadsandbeading.com\/blog\/swiss-chard-palette-premo-color-recipes-vol-073-b\/18602\/","title":{"rendered":"Swiss Chard Palette | Premo Color Recipes Vol-073-B"},"content":{"rendered":"

\"Swiss<\/a><\/a>1<\/span>-B<\/span>: Rhubarb Chard<\/span>
\n2-<\/span>B<\/span>:<\/span><\/span><\/span><\/strong> Flamingo Chard<\/span>
\n3-<\/span>B<\/span>:<\/span><\/span><\/span><\/strong> Oriole Chard
\n<\/span>4<\/span>–<\/span>B<\/span>:<\/span><\/span><\/span><\/strong> Swiss Chard<\/span>
\n<\/strong><\/span><\/p>\n

<\/span><\/p>\n

Well since it won’t be too long now before the vegetable gardens start springing to life, I thought it would be wonderful to feature this gorgeous selection of Rainbow Swiss Chard, given to us by my neighbor and best friend Diane… her husband Paul loves to grow all kinds of delicious veggies… including Swiss Chard. And as most of you know by now, my husband loves to photograph stuff!<\/span><\/p>\n

Aren’t the colors just magical? There is hardly a more vibrantly hued vegetable out there! Sauteed in a pan with a little butter… it just melts in your mouth. The kids even love this beautiful green.<\/span><\/p>\n

They have such cool names too… I didn’t even have to make them up this time. In this collection of Rainbow Swiss Chard, there were seeds of Rhubarb Chard, Flamingo Chard, Oriole Chard and White Swiss Chard.<\/span><\/p>\n

Also known as Silverbeet,\u00a0 perpetual spinach, spinach beet, crab beet, bright lights, seakale beet and mangold… but I’ve always known it as Swiss Chard. It is of the same species as Beetroot but it doesn’t really develop much of a root, so the leaves and stalks are what you eat. They are incredibly nutritious (as all darkly colored fruits and vegetables are), and\u00a0 can be eaten raw or cooked much like spinach.<\/span><\/p>\n

Apparently, according to Wikipedia, “The word “Swiss” was used to distinguish chard from French spinach varieties by 19th century seed catalogue publishers. Chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily.”<\/em><\/span><\/p>\n

Anyways… I always look forward to receiving this beautiful fresh produce in the Summer whenever it comes my way. I don’t have time to grow a vegetable garden anymore, and there is nothing better than home grown fruits and veggies. Hopefully this year they get another bumper crop and ‘beg’ me to take some off their hands again ;)<\/span><\/p>\n

Enjoy these colors for this June 2014 Vol-073-B-series color palette!<\/span><\/p>\n

\"Swiss<\/a>Everyone who is subscribed to our Polymer Clay Guest List<\/a> will be able to download the following recipes free, one per week on Friday mornings during the month of June 2014:<\/span><\/p>\n