ORIOLE CHARD (Beta vulgaris) is a beautiful and delicious variety with dark green savoyed leaves. An open-pollinated variety, the deep orange color develops as they mature. Excellent as a baby leaf in salads. 30 days to baby (salad) stage; 60 days full maturity. 100 Seeds.
NUTRITION: Low in calories and fats, chard of any kind is recommended for weight reduction diets. But it is so much more. Excellent source of phytonutrients, high in Vitamins C, K, A and the B's. Also a good source of minerals such as copper, calcium, iron, potassium, manganese and phosphorous. Regular inclusion of chard in the diet is found to prevent osteoporosis, iron deficiency anemia, vitamin A deficiency and believed to protect from cardiovascular diseases and colon and prostate cancers.
GROWING TIPS: Sow directly (doesn't like transplanting). Give cover and protection in severe weather. Keep well-watered when getting established. Treat like cut-and-come again lettuce, harvesting only what you need but frequently to keep the plant bushy and encourage new growth.
RECIPE for CHARD QUICHE
Makes one pastry shell:
1 C Whole Wheat Pastry flour
1 t. RealSalt or SeaSalt
2 T. Bran
1/4 C Butter (frozen is easiest to chip into the flour)
1 C more or less of IceWater
Mix ingredients in order given until they meld nicely and form a ball. It will be a wet dough. Work in in some additional whole wheat flour on your board until it is no longer sticker. Wrap in food-safe plastic wrap or a moist kitchen towel and chill 1 hour.
Roll out the pastry dough; Lay out the dough in the pan and crimp the edges. Line the bottom with a circle of parchment and weights or dried beans if necessary. Bake the pastry for 20 min; remove parchment and weights/beans and then bake another 10 mins or so until just starting to brown.
Wash & drain dry the chard and then tear the leaves off the stems and chop into 1" pieces until you have 1 cup (stuffed).
Saute in 2T olive oil and 1 flattened/peeled garlic clove until quite soft. Set aside to cool.
Saute one onion, thinly sliced, until caramelized. Add chard and saute until well-wilted. Set aside to cool.
Combine and whisk in large bowl: [Your egg to milk ratio should remain 1pt egg to 2pts milk]
3 eggs adjusting depending on size of eggs to maintain the desired ratio
1-1/2 Cup milk/cream mix to your suiting
1-1/2 Cup Cheeses - Can be a mix of soft like ricotta cheese and hard like parmesan. Should be a blend of flavors.
salt & pepper
grated nutmeg (About a half teaspoon)
Add the cooled chard and onions
Assemble and Bake:
Fill the pre-baked crust with the filling and bake 30-40 minutes until it is done. It should be jiggly whenyou remove to a cooling rack. Let cool for at least 20 minutes, but preferably longer before cutting.
Serve with a nice vinaigrette salad and crusty bread.