Embracing Summer’s Bounty: How to Pickle Chard Stems and Savor Simple Pleasures

There’s a quiet satisfaction that comes with truly making the most of your garden’s bounty, a feeling that perhaps harkens back to generations past. It might seem a touch old-fashioned or “grandmotherly” to pickle something as humble as chard stems, but in an age of mindful eating and sustainable living, it’s a practice that feels wonderfully modern. While my own grandmother was more renowned for her irresistible butter tarts and marmalade cookies – delicious memories that certainly weren’t blotted out by any pickles – the spirit of resourcefulness and delicious homemade treats lives on.

My last few days have been a blur of kitchen activity and reflections on the simple joys of life, even if the tangible output doesn’t immediately fill a pantry. Sometimes, the journey itself is the reward, a collection of moments and flavors that weave together the tapestry of everyday living.

Last week, I had the incredible opportunity to visit Saskatchewan, and while I may have mentioned it, I don’t think I truly conveyed the breathtaking beauty of its vast, golden landscapes. Just gazing at this image, one can almost feel the gentle breeze and the warmth of the sun. Doesn’t it just beckon you to hit the open road, perhaps on a whimsical quest for the quintessential perogy? It seems like a perfectly legitimate research topic, if you ask me – a culinary exploration woven into the fabric of a prairie adventure. My soul yearns to simply lie down in a field like this, or even better, frolic through its endless expanse, feeling utterly free.

Returning home brought me face-to-face with a garden that had truly embraced its wild side. After a week away, it was a testament to nature’s relentless cycle of growth and challenge. Much of it bore the marks of a recent hail storm, or perhaps the persistent nibbling of whatever hungry critters call my backyard home. My once-enormous cabbage, which I swear was almost as big as W. (and that’s no optical illusion!), had been devoured, leaving behind only a skeletal frame – its sturdy ribs a haunting reminder of what could have been. Had it survived, it surely could have fed a small village. It was a dramatic scene, but a powerful reminder of the delicate balance of a home garden.

The weeds, however, seemed to thrive on adversity. They escaped any damage, standing tall and proud, some even reaching my height. Their resilience was almost admirable, if not for the relentless battle they wage for garden dominance.

But amidst the chaos, one vegetable stood strong and prolific: the chard. There’s an abundance of it, so much so that August might just unofficially be declared “Chard Month” in my kitchen. This vibrant green, with its sturdy stems and tender leaves, represents both a challenge and an opportunity – a chance to get creative with our meals and explore new ways of enjoying a garden staple.

Our “potato condo,” a clever container gardening solution, yielded its first treasures: a handful of delicate, thin-skinned baby spuds. There’s nothing quite like the feeling of digging into the earth, even a confined one, and unearthing your own homegrown produce. These small, earthy gems promised a simple yet profound culinary delight.

These precious baby potatoes were gently simmered to tender perfection, then tossed into a sizzling hot cast iron skillet, still fragrant from a perfectly seared flat iron steak that had just finished its turn. The cast iron skillet, a true workhorse of the kitchen, imparted a wonderful crust to the potatoes. Following that, a generous batch of our abundant chard was quickly sautéed, its vibrant green leaves wilting slightly, soaking up the savory pan juices. It was a simple, yet incredibly satisfying meal, celebrating the freshest ingredients from our garden.

Beyond our garden and kitchen, we also dipped our toes into the vibrant local food scene. Thursday brought us to the much-anticipated food truck launch on Stephen Avenue. Along with several thousand other enthusiastic people, we embraced the lively atmosphere. While the sheer crowds meant we didn’t manage to get our hands on any of the delicious offerings that day (a common scenario at popular launches!), the energy and excitement were palpable. It was a wonderful showcase of culinary innovation and community spirit, even if we were only there to observe the delicious chaos.

For a dose of nature and indulgence, we headed to the dog park, where a leisurely walk by the river was perfectly complemented by a box of gourmet s’mores from Crave Cupcakes. There’s something undeniably comforting about combining outdoor adventures with perfectly crafted sweet treats. These weren’t your average campfire s’mores; they were a delightful elevation of a classic, perfect for a sunny afternoon by the water.

Another culinary highlight was checking out Aviv’s new Sidewalk Citizen Bakery kitchen. This isn’t just a baking facility; it’s a destination that’s now OPEN TO THE PUBLIC on Fridays and Saturdays. And if you make the pilgrimage, you’ll be rewarded with an array of freshly baked marvels. Imagine finding nearly two-foot-long breadsticks, crafted from delicate croissant dough, generously studded with cheese and fragrant nigella seeds. Oh my indeed! Each bite is a journey of textures and flavors, a testament to artisanal baking at its finest.

So there you have it – a glimpse into the past four days, more or less. Beyond the excursions and garden harvests, there were also plenty of simple, comforting meals. Many mornings began with eggs, fried to perfection in that trusty cast iron skillet after the wilted chard had been pushed aside, served alongside thick slices of sourdough toast. It’s these small, consistent rituals that truly anchor the week.

And each time I sautéed a fresh batch of chard – a generous handful wilting in a gentle swirl of canola oil, a dab of butter, and a few thinly sliced garlic cloves – I carefully separated and kept the sturdy stems. My mind was already envisioning them transformed, destined for a pickling jar. I had these in mind for a specific pickle party that, alas, passed me by while I was off frolicking in those Saskatchewan fields, blissfully munching on fresh lentils straight from their pods. But the idea, and the stems, remained.

The Art of Preserving: Crafting Delicious Pickled Chard Stems

For anyone who loves cooking and minimizing waste, pickling chard stems is a revelation. These often-discarded parts of the plant offer a wonderful crunch and a unique, slightly earthy flavor that stands up beautifully to a tangy brine. It’s a simple act of culinary alchemy, turning potential waste into a versatile, delicious condiment. If you’re a seasoned pickler, you might not even need explicit directions; the process is quite intuitive. Simply trim your chard stems to lengths slightly shorter than your chosen canning jar, pack them in, and pour over your preferred pickling liquid.

Pickling, it seems, has become the new jamming – and honestly, it’s not a bad trend. Perhaps if I focus more on making pickles and less on jam, I might just curb my undeniable weakness for copious amounts of bread and butter. Pickling offers a fantastic way to preserve the seasonal abundance of your garden, extending its enjoyment well beyond the harvest season. The beauty of it lies in its flexibility: customize your brine with different vinegars (apple cider, white, or rice vinegar all work wonderfully), a blend of spices (dill, mustard seeds, coriander, peppercorns, and bay leaves are classic choices), a touch of sweetener, and salt. Experiment to find your perfect balance of sweet, sour, and savory.

A Simple Approach to Pickling Chard Stems:

1. Preparation: Wash your chard stems thoroughly. Trim off any tough ends or discolored spots. Cut the stems into uniform pieces, ideally 2-4 inches long, ensuring they fit comfortably into your jars.
2. Jar Sterilization: Sterilize your canning jars and lids according to standard canning practices (e.g., boiling in water or running through a hot dishwasher cycle).
3. Brine Creation: In a saucepan, combine your pickling liquid ingredients. A basic brine might include:
   • 1 cup water
   • 1 cup vinegar (white vinegar or apple cider vinegar are popular choices)
   • 1 tablespoon pickling salt (non-iodized)
   • 1-2 tablespoons sugar (adjust to your sweetness preference)
   • Optional spices: garlic cloves, dill sprigs, mustard seeds, peppercorns, red pepper flakes for a kick.

   Bring the mixture to a boil, then reduce heat and simmer until the salt and sugar are fully dissolved.

4. Packing the Jars: Tightly pack the prepared chard stems into the sterilized jars. Add any optional aromatics or spices directly to the jars.
5. Pouring the Brine: Carefully pour the hot pickling liquid over the chard stems, ensuring they are completely submerged. Leave about ½ inch of headspace from the rim of the jar.
6. Sealing: Remove any air bubbles with a clean knife or chopstick. Wipe the rims clean, center the lids, and secure with screw bands until fingertip tight.
7. Processing (Optional but Recommended): For longer shelf life, process the jars in a boiling water canner for 10-15 minutes (adjust for altitude). Alternatively, for refrigerator pickles, simply let them cool and store in the fridge for up to a month.

Beyond the Jar: Ways to Enjoy Your Pickled Chard Stems

Once your pickled chard stems are ready, the culinary possibilities are endless. Their bright, tangy flavor and satisfying crunch make them a versatile addition to many dishes. Here are a few ideas:

• Snack: Enjoy them straight from the jar as a refreshing, healthy snack.
• Salads: Chop them finely and toss into green salads, grain bowls, or potato salads for a zesty kick.
• Sandwiches & Wraps: Add a layer of pickled chard stems to your sandwiches, burgers, or wraps for extra flavor and texture.
• Cheese Boards: They make an excellent accompaniment to a cheese and charcuterie board, cutting through the richness of cheeses.
• Garnish: Use them as a vibrant garnish for grilled meats, roasted vegetables, or even in cocktails like a Bloody Mary.
• Stir-fries & Tacos: Roughly chop and add towards the end of a stir-fry, or include them as a fresh, crunchy element in your favorite tacos or burritos.

From the sweeping vistas of Saskatchewan to the quiet triumph of a garden harvest, and finally to the simple art of preservation, life is full of delicious lessons. Embracing every part of our produce, finding joy in local flavors, and sharing meals with loved ones – these are the true ingredients of a rich and fulfilling life. So, next time you harvest chard, don’t discard those beautiful stems. Give them a new life in a pickle jar, and savor the simple pleasures they bring.