Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
What do you do with chard stems? How about pickling them? They taste like mild pickled beets with the texture of celery.
Got an abundance of chard stems? Give 'em a quick fridge pickle with piquant sriracha.
Don't throw out those gorgeous rainbow chard stems; pickle 'em instead! An Asian-inspired recipe from Gramercy Tavern can be canned or stored in the fridge. Food from scraps = love.
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