Swiss chard · common
Fordhook Giant
Massive, glossy leaves with thick white stems that you can cook like two different vegetables — because that's essentially what they are. Heavy-yielding and unfazed by most things life throws at it.
in the kitchen
Chard gratin
Blanch the stems, lay in a dish, cover with bechamel sauce and a thick layer of gruyere. Bake until golden and bubbling. The stems go silky-soft under that blanket of cheese.
where to find the seeds
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