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My understanding is that we need to stop the enzyme activity in the vegetables, and that if we don't do that, the enzymes will cause the vegetables to further break down and make them tasteless, or at least degrade the quality. And there is a lot of information on this on the internet. I blanche things until they first turn color in the water, but before they turn color again. When they brighten up in the water, that is when I remove them, rinse them in cold water, pack and freeze.

@@julierawson1586 Thank you for the info. Enjoy your day.

Good luck to you. I would love to see your farm.

Hi Juli, Nice looking goiter, eh? Yes, I have had it for about 35 years, and it is actually shrinking some. I have had it checked from time to time and it is behaving. Thanks for your concern! I grew up on a conventional farm in the Midwest in the 50's and 60's and I think it got fried when I was a kid. But healthy eating and lifestyle have helped me be able to manage it without drugs or surgery.

Hi Lorna, The enzymes in the chard continue to work to degrade it. Once anything is picked, it naturally moves toward decay. Even if it is frozen, this process will continue, unless you blanche it to impair the enzymatic action. But you should run a little experiment and do it both ways, and then 6 months later thaw and cook the chard and see if you note any difference. Good luck. Julie

That's wonderful, Melinda. Good luck to you. Julie

Our pleasure, Bear!

I do too!

Sorry you can't hear me. I do have a soft voice.

I think that medical professionals are often trained to see disease. I think that we need to learn to see health.

Hi Nancy, I have vegetables and eggs each morning - i cut up whatever is in my refrigerator, and saute it in some lard (you could use coconut oil or olive oil) and add some salt and pepper and garlic powder, and steam for a couple of minutes and then add a couple of eggs and stir them in and cook quickly. I know that is not plant based, but if you ever go back to eggs, you can consume a lot of wonderful vegetables each morning quite enjoyably with eggs. I add chard and other greens to my soups. I use meat stocks, but you can make a vegetable stock with potatoes, celery, carrots and onions, and then add the chard and greens and aromatic herbs at the end. I use it as a side dish too - just chop and steam and add some fat of your choice and salt and pepper. It is important to grow your chard with great nutrition, using rock powders to improve fertility, mulch to feed the microbes throughout the season, foliar nutrient sprays (we use Advancing EcoAgriculture products), and keep an eye out for slugs - ashes can help, or egg shells around the base. Well raised chard losses its bitterness and that nasty feeling on the teeth of chalkiness.

I use it in my soups. We have a dish in South Africa that I grew up with. Take a bushel of raw chard, add about 5 potatoes peeled and diced, add a chopped onion, cook until the potato is soft, strain it well, return to pot, mash it up, add some salt and black pepper and cream. It is a side dish with a cooked meal.

Sorry, Km, Julie

Hi Mario, Thanks, it is getting better, though we still have some areas that are not "camera ready" yet! I hope you are doing well. Love, Julie

Great, Mary, gotta love potatoes!

Thank you so much, Josip

You are welcome, Tina, glad we can be of help

👍

We do! We have a preservation class coming up in September. You can see all of our upcoming workshops on our website. mhof.net/events-workshops/

@@manyhandsorganicfarm5189 that is fa

That is fantastic thank you!

@@suen4741 Hope to see you here, Sue, September 16, 10-2 with a pot luck lunch

My pleasure!

Thank you, Kay, we will be adding a lot of content as we go along. Much appreciate your support. Julie

My pleasure, kay. Julie

no, just bring it to a boil, add the chard, and then when it starts to boil again, 2-3 minutes more

You cooed the shit outta that chard😮

You are welcome, Nichole.

No, just a 40 year old goiter. Thanks for asking!

@@manyhandsorganicfarm5189 oh thank goodness!

Hey Sandy, thanks for the tip on the yolks. We'll have to watch the cooking time a little closer next time. Forgot to add audio to this one, will see if we can add a little cooking music for company.

thank you Mela, for your concern. That goiter has been with me almost 40 years now and I do get it checked. Interestingly, it is receding with the use of LifeWave patches.

I came here to also express concern about that. Some people are so used to them n the health effects they don't realize it is there. I see she replied and hope she is getting proper help( a hard thing to do anymore). Prayers up.

it is very easy!

Oh, you are welcome. Glad it was helpful. Jule

In your oven on low - around 150, should do it.

They keep us running during a highly active farming day, Linda. Enjoy

Good for you, Ina - waste not, want not

My pleasure, Sheena, enjoy.