I cut the chard back a few weeks ago. It was looking rather ragged after the summer heat. I think the hot weather makes it more bitter than usual so I hadn’t been picking any.
It’s very happy with the cool weather now and is coming back nicely.
It will grow all winter if I let it. I dug it up last fall and just let it lie in the dirt, thinking it would decompose over the winter.
It didn’t. It managed to re-establish itself and in the spring I had chard bushes.
Chard, Yellow Squash Gratin
Total time: 45 minutes
- 6oz (180gr) chard, chopped, including stems
- 1 medium yellow squash, shredded
- 1 tsp olive oil
- 2 eggs
- 1/3 cup Greek yogurt
- 1/4 cup milk
- 1 tbs Dijon-style mustard
- 1/2 tsp thyme
- 1/2 cup shredded cheddar cheese
- 1 tsp olive oil
- In large bowl beat eggs well.
- Add yogurt, milk, mustard, thyme. Mix well.
- Add chard, squash, and stir to combine.
- Lightly oil baking dish. Spoon vegetable mixture and pat down.
- Cover with foil and bake, 400F (200C) for 20 minutes.
- Uncover, sprinkle with cheese and bake 10 minutes longer.
- Remove and serve directly from baking dish.
We went for a bike ride today. despite the weather.
When we lived in Ireland we learned the definition of a ‘soft’ day….. When there is enough moisture in the air to make it a little more than mist but not quite actual rain.
Today was a fine, soft, day.
I wore my rain jacket, mon mari didn’t wear his.
We were both happy with our choices.
While we were under the trees it was perfectly dry.
Crossing the occasional bridge was a bit damp…..
Especially when I stopped to take a photo and it was just the wrong light to see what I was doing.
I apparently hit the wrong icon and kept taking selfies lol.
I eventually got it sorted….
We often cross the canal as the bike path changes sides.
The section of canal we rode on today was close to the Garonne River so there were a lot more boats.
Very few were moving. I think most of them were moored for the winter, summer holidays being over last week.
There was one for sale……