Northern & Central Midwest
Sauteed Swiss Chard with Red Onions
The cool weather in fall turns normal greens into sweet wonders. The Swiss chard that I ignored while there was lettuce and other greens to eat now becomes a staple. Here's a great recipe combining chard with onions.
10 garlic cloves, peeled and halved
2 tablespoons olive oil
2 medium red onions, chopped
3 pounds Swiss chard (2 large bunches, stems removed and reserved, torn into bite-size pieces)
1/2 cup chicken stock (if needed)
Saute the garlic in 1 tablespoon of the oil until crispy, then remove and set aside. Add the rest of the oil to the pan and saute the onions until tender. Add the chopped chard stems and saute until tender (15 to 20 minutes). Then add the leaves. Cook 10 minutes (you may need to add 1/2 cup chicken stock). Transfer to a serving bowl and top with the crispy garlic.
Favorite or New Plant
Although I love the winged euonymus, my favorites are three that are magnificent with fall fruit right now. Eastern wahoo (Euonymus atropurpureus), European euonymus (E. europaeus), and American euonymus (E. americanus) are all fairly similar in growth habit and looks, so without a botanical key, it may be hard to distinguish among them unless you can see the blossoms. They all are hardy to USDA Zone 4, thrive in full sun, and grow to 10 to 25 feet in height and width.
The main reason for planting these naturalistic shrubs is their brilliant fall foliage color and fruit display. Bright pink, four-lobed capsules split open while hanging on the shrub to reveal seeds covered with shiny scarlet fleshy coats. All tolerate average planting conditions and are best used in naturalistic landscapes since they are somewhat open and irregularly shaped.