Farm & Ranch
The Garden Guy: Swiss Chard – Ornamental, Wonderfully Edible
By Norman Winter
It seems wherever I go, I’m seeing Swiss chard. This showy cool-season plant, so-etimes called a beet without a bottom, is showing up in the landscape, in mixed containers and there it is available in the local grocery store.
Is it an ornamental or an edible, you might ask. The answer is both. Then you might wonder, do you eat it fresh or do you cook it? Again, the answer would be both.
It has been almost 20 years since the All-American Selections Bright Lights showed up on the scene. There was nothing to not love about this plant that had multicolored stems that were so ornamental looking yet provided that glorious glossy foliage that became a fresh spinach substitute. Swiss chard is known botanically as Beta vulgaris ssp. vulgaris, showing it is indeed a leafy beet.
Holy cow, now you look at a catalogue and you’ll see Bright Lights there but also single colors like Oriole, El Dorado, Magenta Sunset, Ruby Red, and the bi-colored Peppermint.
The same thing can be found at your grocer. You will probably have three to four varieties to choose from for your culinary artistry in the kitchen.
Swiss chard is ready to harvest baby green within 30 days or a mature harvest in 60. Cut or break off the outer leaves when they are 12 to 18 inches tall. You may cut them when they are smaller and more tender.
Like many plants, it seems production is lengthened by harvesting. The stalks can be cooked like asparagus. Cut the stems into two- or three-inch lengths and simmer in boiling salted water until tender. The leaves can be cooked or eaten fresh in tossed salads.
You may be thinking, perish the thought, you simply want the texture and color in the landscape or designer-styled container.
To read more pick up a copy of the December 2018 NTFR issue. To subscribe call 940-872-5922.
By: Martha Crump
Most cattle producers can tell you quite a lot about balancing cattle diets for energy, protein, vitamins, and minerals based on the specific needs for their herd and type of operation.
A key factor, and one that is often overlooked, is that how your animals perform is also directly affected by their water intake.
Now many of you may already be thinking “well of course water is necessary, anybody knows that!”
In many years, as September marches into October, we are beginning to experience some return of rainfall. But as many of us know, that is not always the case. Often we are still experiencing hot and dry weather, and water supplies are dwindling.
When we find ourselves experiencing those types of fall conditions, it is critical to not only understand the daily water requirements for cattle, but also the impact that the quality of water can have on herd health and development.
To read more, pick up a copy of the October edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.
By: Tony Dean
Since their introduction to the U.S. in the early 1900s, Old World Bluestems such as King Ranch bluestem and Dahl bluestem have become established on farms and ranches from the Rio Grande to Nebraska. With such a wide range of adaptability, these species are subjected to a wide range of management, depending on location and the goals of the rancher.
Due to the aggressive nature of OWBs, producers in far South Texas have been trying to find a way to eradicate OWBs in their pastures. Texas AgriLife Extension bulletin “Introduced Bluestem Grasses: Management on Native Lands” describes several methods being used in the effort to rid pastures of OWBs. In 2016, one project involved using chemicals, plowing, mowing, reseeding, summer burning, and combinations of these practices.
To read the about the researchers findings and hear Tony’s take, pick up a copy of the October edition of North Texas Farm & Ranch magazine, available digitally and in print. To subscribe by mail, call 940-872-5922.
By: Rayford Pullen
Watching our pastures over the years, I have noticed our forages quit growing when nighttime temperatures begin hitting that 45-degree mark, and in North Texas, that will usually be around October 20.
While growth stops, our forages will still be high quality which allows our momma cows to gain weight for another 40 days or so.
Getting these cows in better condition is key to getting them through the winter and breeding after they calve.
Read more in the October issue of North Texas Farm & Ranch magazine, available online and in print. Subscribe to our newsletter to receive NTFR in your inbox each week.
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