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I grow a savoyed Italian chard, Argentata. Heaven. Anyone else tried it?

It's interesting ---- my mob have all 'gone off' turkey -- so have been doing beef, pork for the past few years ----- roasted parsnips in honey are the favs and woo betide the chef if they are not on the menu.

Hi aristo, no, sorry, what is it and how difficult is it to grow

Don't know it, aristo.

For a time we used to get beautiful "Romanesco" cauliflowers - great to look at, and better tasting than conventional, but I haven't seen one for ages. I wonder what happened to them?

Since the "olds" passed on we have had goose for Christmas Day - absolutely my favourite meat.

We had roast beef and gammon for Christmas lunch last year- a great improvement on turkey as far as I'm concerned. As for veggies, I like sprouts, green beans and Parsnips so we have all three! My husband and I like Christmas pud but the "kids" don't , although the grandkids do!

http://info.reneesgarden.com/seeds/vegetables/chard-heirloom-italian-silver-rib/

Thanks aristo - looks good. Do you have the same problem cooking it as with pak choi? The leaves cook very much faster than the stems, so really need to be done separately.

I just cut it up (leaves and stalks) and cook it with onion and a bit of olive oil in a covered skillet. It's wonderful served on pasta. My wife often uses it in quiche.

Yes, thanks aristo, looks interesting ---- will investigate --- what do u all eat for C lunch ??? Veg etc

Our big dinner is on the eve. On the day itself we have cabbage rolls with (typically) cauliflower custard and carrots baked with tarragon and (aaaaah) cardamom buns.