Comments on: In Thanksgiving Daily: November 26

By: Margaret

Margaret — Thu, 26 Nov 2009 04:16:06 +0000

We had chard until about 2 weeks ago. It’s very hardy.

By: fMhLisa

fMhLisa — Wed, 26 Nov 2008 20:51:40 +0000

swiss chard, I think. rhubarb leaves are much bigger, darker and thicker. Yet we still have a freshness problem.

By: Coffinberry

Coffinberry — Wed, 26 Nov 2008 14:34:33 +0000

looks like swiss chard to me.

By: Ardis E. Parshall

Ardis E. Parshall — Wed, 26 Nov 2008 14:16:47 +0000

Mark has given the only reasonable (?) solution. I admit to being puzzled by what they could possibly be making with the identifiable ingredients on the table, but I couldn’t resist the look on the little girl’s face. You just know she’s going to remember “helping Grandma cook” all the rest of her life.

By: Mark B.

Mark B. — Wed, 26 Nov 2008 14:11:19 +0000

It was flown in special from Chile.

By: Researcher

Researcher — Wed, 26 Nov 2008 13:51:19 +0000

That’s a lovely picture with the red accents. My grandmother had a red apron very much like that one. I believe it was her mother’s. I do have one quibble, however. Fresh rhubarb in November? Is there something about rhubarb that I don’t know? It is gorgeous, deep red rhubarb, though, much nicer than anything you can find in the grocery store.

(Sorry for being trivial; this has been a lovely series, Ardis!)