That's pretty much what I figured. I did find this online:
Swiss Chard is probably the most under appreciated of all vegetables. It is vitamin rich and nutritious, and is extremely easy to grow. Swiss chard tastes good and you can eat both the stalk and the leaves. The leaves can be used as a fresh salad or cooked like spinach. The stalks are cut up and cooked in a variety of dishes.
But the "variety of dishes" was never expounded upon. Hmph! Well, yesterday's centers went in the trash (I live in an apartment, and therefore no compost). Maybe I could've made a pinkish stock with them?!
As for the dandelions...I did read elsewhere that dandelion green centers have a natural form of latex in them... which might have interesting digestive effects. Although as a kid I remember the flower stalks having more of that milky sap in them than the leaves did, which was fun to smear on things.
Forgot to add that I came upon an interesting bunch of Asian greens at the farmers' market yesterday. There was the usual baby bok choy, and also yu choy (which was bitter, but with very pretty yellow flowers that I just chopped up along with the rest of it), and tatsoi. There was also a smaller leaf one in the bunch that looked and tasted a lot like baby kale, but I've forgoten the name. They were delicious stir fried in sesame oil with a little garlic, soy sauce, ginger & rice vinegar, over noodles with a few slices of rare beef. Probably should've put some salt pork in them too... next time.
Edited by viva, 13 May 2007 - 06:26 AM.
...wine can of their wits the wise beguile, make the sage frolic, and the serious smile. --Alexander Pope