Golden Chard in the Edible Gardens at Copia
Just have a shifty at this lush, luxurious, satiny golden chard from the edible gardens at Copia, the American center for wine, food, and the arts, where we concluded a conference on food and wine in Jewish culture at UC Davis. I will hope to be reporting further about the conference and Copia itself, but good golly, look at those STEMS:
Chard-prose would typically call stems like these "fleshy" but that seems inadequate. How about voluptuous? And here's one perfect leaf:
Recipe to follow (and I haven't forgotten the blintses either)!