http://growersandgrocers.net/2007/09/10/uncommon-knowledge-spelt-swiss-chard-and-sorrel/ From farm to table, and all the stops along the way. Thu, 08 Jan 2009 21:05:58 +0000 http://wordpress.org/?v=2.0.4 http://growersandgrocers.net/2007/09/10/uncommon-knowledge-spelt-swiss-chard-and-sorrel/#comment-22477 Thu, 13 Sep 2007 10:41:26 +0000 http://growersandgrocers.net/2007/09/10/uncommon-knowledge-spelt-swiss-chard-and-sorrel/#comment-22477 Funny... I never considered either of these as exotic or new, but then, I live in Europe, and I grew up with Swiss chard as a homegrown staple (instead of spinach. Italians call it bietole, and have great recipes for this, in Spain they make a pizza-like flatbread called coca de verdura with Swiss chard. (Wild) sorrel and spelt have been everyday foods around here, whereas nowadays some of them count as culinary heritage. Spelt is a staple in traditional breads in Germany and Austria, and unripe spelt grain, which has been torrefied, called "Gruenkern" (green grain) is used in many vegetarian dishes and has been in use since 1660, at least. Funny… I never considered either of these as exotic or new, but then, I live in Europe, and I grew up with Swiss chard as a homegrown staple (instead of spinach. Italians call it bietole, and have great recipes for this, in Spain they make a pizza-like flatbread called coca de verdura with Swiss chard. (Wild) sorrel and spelt have been everyday foods around here, whereas nowadays some of them count as culinary heritage. Spelt is a staple in traditional breads in Germany and Austria, and unripe spelt grain, which has been torrefied, called “Gruenkern” (green grain) is used in many vegetarian dishes and has been in use since 1660, at least.

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