Thought you might be interested in my personal blog Life, Faith, Urban Farming I’m trying to focus on “urban homesteading” these days, you’ll also find stuff on Garfield Farm, backyard chickens, family, theology, etc.
Swiss chard = chard = spinach beet = leaf beet = seakale beet = silver beet = white beet Notes: Swiss chard is used much like spinach, except that it has an appealing beet-like flavor and a heavier texture, which requires longer cooking. Many cooks simply sauté it in olive oil and serve it as a side dish. Red chard = rhubarb chard = ruby chard, with green leaves and red stalks, is slightly more tender and flavorful than white chard = green chard, with white stalks and green leaves, but the two are interchangeable in most recipes. Substitutes: beet greens OR spinach OR turnip greens OR bok choy OR escarole OR mustard greens
beet greens Notes: Like their close relative, Swiss chard, beet greens have lots of flavor and a good, sturdy texture. The best ones are young and tender, and sometimes come with small beets attached. Substitutes: Swiss chard (a very close substitute) OR turnip greens OR spinach (cooks more quickly)
spinach Equivalents: One pound fresh = 1 cup cooked = 5 ounces frozen Notes: Spinach is packed with nutrients, and it’s quite versatile. You can toss it raw into salads, or cook it briefly to make a side dish or soup. Of the two main varieties, smooth leaf spinach = flat leaf spinach = salad spinach is more delicate and better suited to salads than curly leaf spinach. Look for spinach with small, narrow stems–they’re younger and more tender. And always use fresh spinach if you can; it’s much more palatable than frozen or canned spinach. Substitutes: Chinese spinach (more delicate) OR Swiss chard (more flavorful, but takes longer to cook) OR beet greens (more flavorful, but takes longer to cook) OR sorrel (color fades when cooked; consider adding parsley for color) OR kale (especially in casseroles; takes longer to cook) OR turnip greens (discard stems; takes longer to cook) OR escarole (especially with hot bacon dressings)
radish greens Notes: These have a peppery flavor, and they’re great raw in salads and sandwiches, or you can cook them as you would other leafy greens. The leaves are fairly pungent, though, so a little goes a long way. The greens from young plants are best. Substitutes: mustard greens
mustard greens = curled mustard Notes: These are more popular in the South than in the rest of the country. There are red and green varieties, and both have a peppery bite. If the greens are too pungent for your taste, you can tame them by blanching them in salted water. Substitutes: gai choy (less pungent) OR escarole (less pungent) OR kale (less pungent) OR Swiss chard (less pungent) OR spinach (less pungent; cooks more quickly) OR radish greens
kohlrabi greens Notes: These can be cooked just like Swiss chard. Remove the stems first if they’re too thick. Substitutes: Swiss chard OR collard greens OR kale
collard greens = collards Notes: This is a favorite of Southern cooks, who often cook them with salt pork or smoked ham hocks. Frozen collards are an acceptable substitute for fresh. Substitutes: kale (crinkled leaves) OR kohlrabi leaves OR bok choy (milder flavor) OR turnip greens OR mustard greens (spicier flavor
We’ve got an exciting evening ahead of us at Garfield Community Farm! Today kicks off the first week of our CSA and our first official work night for our new summer interns! Come on out, help tend the garden, play with some kids, meet the neighbors and our CSA families tonight.
6:00 until dark
Corner of Wicklow and Cornwall St. in Garfield.
Questions? Call Kelly at 412.874.8231
Hope to see you all tonight!