Hortulus Farm Nursery & Gardens
Jack Staub, renowned horticulturist, chef and garden author, has helped to popularize the ancient art of kitchen gardening in the US. Hortulus Farm, the 100-acre, 18th century farmstead he gardens with Renny Reynolds,
well-known garden and event designer, has been called "one of Pennsylvania's secret treasures". For garden tours or information on Hortulus Farm Nursery's garden plants and rare tropicals, standards and topiaries, call (215) 598-0550.
This unusual relish highlights the multi-colored stems of this leafy green, which is also known as Rainbow Chard.
Bright Lights Swiss Chard Relish
2 tablespoons olive oil
1 garlic clove, minced
1 1/2 pounds Bright Lights chard, leaves saved for
another use, stems cut into 1/4" cubes (2 cups)
1/2 cup finely chopped sweet onion, such as Vidalia
Salt and freshly ground pepper
1/2 cup golden raisins
3 tablespoons cider vinegar
1 tablespoon honey
1/4 cup chopped mint
Heat the olive oil in a large skillet. Add the garlic and cook over moderate heat until softened. Add the chard stems and onion, season with salt and pepper and cook until the onion softens, about 4 minutes. Stir in the raisins, vinegar, honey and half of the mint. Cover and cook until the chard is crisp-tender, about 1 minute longer. Transfer to a bowl and let cool, then mix in the remaining mint. Serves 6.