Regional Organic Foods (The Chard)

Fuente: https://www.etsy.com/mx/listing/176310162/cuerno-de-la-abundancia-cornucopia
Fuente: https://es.aliexpress.com/cheap/cheap-thanksgiving-paintings.html

Hello dear friends of steemit, thank you for being present on my blog and accompanying with reading my post. As every day Monday I am posting a new informational post of regional organic foods, this interesting information I found while surfing the web, I hope it is to your liking and enjoy as much as I did when doing the post.

If it is the first time you visit my blog and you want to follow the thread of the publication I leave the link so that you can do it.

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My passion for agriculture began as an 8-year-old child. At that time I lived in a rural suburb of large areas. My father and my grandparents were country people, they were very familiar with the origins of sowing.

The work of agriculture was to prepare the land for planting, we planted corn, manioc, squash, tomatoes, peppers, different vegetables and vegetables, today I want to share with you all the manual process that we carried out with my grandmother and my mother in planting The "Chard". This procedure is called an organic procedure because no fertilizer or pesticide is used. Only hangover or cow dung.


Fuente: https://vivisaludable.com/jugos-verdes-recetas/

This vegetable scientifically called "Beta vulgaris var. Cycle "corresponds to the species of the" amaranth ". It has different names: "chard", red chard, common chard, cultured chard, sea bass chard, black chard, Swiss chard, chard chard, field chard, wild chard, wild chard, celga "

The pioneers in cultivating them were the "Arabs" in the year 600 BC. C "Then continued" Greeks and Romans "adopting as" food "and" medicinal product "

There are many varieties of this vegetable, in this post we will see the traditional

"Green Chard of Cut"


Fuente: http://www.venta-semillas.com/semillas/semillas-acelga-verde-de-cortar-sel-nomonta/3/p

"White Chard Green Chard"


Fuente: http://blogs.diariovasco.com/huerta/2006/11/27/ojeando_los_cultivos/

"Broad White Pea Green Chard"


fuente: http://medicinadedios.info/acelga/

"Yellow Chard of Lyon"


Fuente: http://semillasbatlle.es/es/amarilla-de-lyon-sel-linda

"Chard White Silver"


Fuente: https://www.floresyplantas.net/acelga/

"Fordhook Giant Chard"


Fuente: http://www.lostops.com/entretenimiento/hortalizas-y-frutas-gigantes-50.html

"Chard Penca Amarilla"


Fuente: http://davesgarden.com/guides/pf/showimage/34822/#b

"Penel Red Chard"


Fuente: https://olako.es/producto/acelga-verde-penca-roja/

"Chard Penca Verde"


Fuente: http://www.heb.com.mx/heb-acelga-verde-23575.html

As we can see there are different varieties of "Chard", in today's post I want to talk about "Chard Chard".


Fuente: https://lpcdedios.wordpress.com/2014/06/13/acelga-y-sus-beneficios/

The "Chard" is a "large leaves" plant the stems are a "fleshy pence" has a "floral thalamus"


Fuente: http://www.fecoagro.com.ar/acelga-una-verdura-muy-apreciada/

The work to plant the "Chard" is very simple, it has five fundamental steps, to clean the earth, to remove the earth, to fertilize the earth, to plant and to transplant, it is fundamental the preparation of the land for the success of the harvest.

The work begins by cleaning very well the surface to be planted, in this procedure removes all the yuyo or the grass with a hoe of hand, as we see in the image


Fuente: https://azadaybarro.wordpress.com/category/permacultura/segunda-clase-de-permacultura/

Once the soil has been cleaned, all weeds must be raked and removed, after weeding has been completed, the next step is to remove the soil, 30 centimeters deep, or the top of a spade. That the earth is soft and can be developed without problem the root of the plant of the "Chard"


Fuente: http://txakusine.blogspot.com.ar/2012_03_01_archive.html

The next job is to fertilize the soil, fertilizer is mixed with the soil, here we use cow dung and hangover, the hangover is achieved in the forest, the leaves and sticks that fall to the ground are disseminated and Are mixed with the earth, this mixture of sticks, grasses and black soil is what we call hangover, others use garbage previously buried and scattered in the earth, once fertilized the surface, we have to rake the soil to leave the surface Smooth, as we see in the image.


Fuente: http://www.eneljardin.com/2010/08/trabajos-finales.html

Once matched to the ground, we are in a position to prepare our soul, we draw a few threads to form the rectangle 2 meters long by 70 centimeters wide, this is where we will plant our seed of "Chard", see the image.


Fuente: http://www.diasdehuerta.com.ar/DHComo.htm

Once the soul is made, we are ready to begin sowing. The "Chard" grows from its own seed, "The seed is polygeneric" which means that several plants can come out of a single seed, the seed requires a lot of water, it is advisable a few days before planting to soak them.

Planting begins at the end of the strong frosts and beginning of spring, a seed is planted per hole with a separation of 10 centimeters between each hole until covering to the length and width of our soul,

Soon the plants will start to come out, it is essential to do the cleaning maintenance by removing all the weeds, water frequently, the soil must always be moist, but not too much the plant can not be submerged in water, as soon as the plants We will be able to transplant


Fuente: http://viaorganica.org/como-cultivar-acelga-en-casa/

The plant of the "Chard" prefers sunny places, can be adapted in a place with soft sun, before transplanting you have to choose the place very well and prepare the final store, we must throw some straps to plant as straight as possible leaving a space Of 45 centimeters between each ply. As we see in the image


Fuente: http://jardinplantas.com/el-suelo-perfecto-para-cultivar-hortalizas/

Once we have the leaves and the soul, we are able to transplant our "Chard" plant, we must plant a plant in each hole leaving a space of 10 to 15 centimeters between each plant, as we see in the image


Fuente: http://como-plantar.com/acelga/

The Chard plant will be ready to harvest between "50 to 60 days" from the date of having transplanted.


Fuente: http://easyjardin.cl/tutoriales/cultivo-acelga-huerto/2015/09/

Harvesting the "Chard" is very simple you should only tear the plant out of the ground or cut its blades flush with the ground, it is advisable to remove the leaves from the "Chard" every time it is to be consumed, to keep them always fresh, As we see in the image


Fuente: http://hydroenv.com.mx/catalogo/index.php?main_page=page&id=55

"Chard" is very healthy for our body provides "carotenoids, vitamin C, folate, helps to produce nitrosamines, helps protect cancer in various parts of the body"

"A refreshing vegetable, laxative and diuretic, anti-inflammatory, can be used as" poultices on burns, abscesses, boils, tumors and hemorrhoids. " This is just a summary of all its healing power, for more information enter the link
http://www.frutas-hortalizas.com/Hortalizas/Efectos-saludables-Acelga.html

This vegetable in my province is consumed in many ways, raw, boiled, pickled, pickled and in countless meals soups, cakes, tortillas and juices.

"Chard on the pickle"


Fuente: http://veganamentecocinando.blogspot.com.ar/2014/12/pencas-de-acelga-en-escabeche.html

"Chard in vinegars"


Fuente: http://www.conservaselescolar.es/es/conservas-verduras/39-guindilla-en-vinagre-frasco-b370-8435051001218.html

"Chard the Florentine"


Fuente: https://bouquetgarni-recetas.blogspot.com.ar/2012/05/un-clasico-con-otra-mirada-papas-la.html

"Chard Croquettes"


Fuente: https://www.tusrecetasfavoritas.com.uy/croquetas-acelga-al-horno-muy-sanitas/

"Chard Tortilla"


Fuente: https://www.youtube.com/channel/UCpnZ4hRgWqPvGd4-kXtrQaA

"Boiled Chard"


Fuente: http://www.sportlife.es/nutricion/glosario-alimentos/A/acelgas-hervidas

"Chard Tart"


Fuente: http://www.recetas-rapidas.com/2015/12/14/tarta-de-acelga-y-cebollas-de-verdeo/

"Chard Soup"


Fuente: http://cookcina.com/2013/12/29/receta-sopa-de-acelgas-y-papas/

"Chard Juice"


Fuente: http://www.jugos-curativos.com/acelga.html

The use of the "Chard" is infinite, everything has to do with the ingenuity of the cook, they can be used in infinities of form, this product includes daily in the intake of my brothers Corentinos, I hope you enjoyed as much as I did in the post .
Bon Appetite.

For more information just enter the links that I leave below.


Fuente: http://www.sermamaencancun.com/y-tu-como-te-relacionas-con-tu-menstruacion/

Fuente: https://es.wikipedia.org/wiki/Beta_vulgaris_var._cicla
Fuente: http://www.frutas-hortalizas.com/Hortalizas/Origen-produccion-Acelga.html

I'll wait for you tomorrow to enjoy another account of my land of Corrientes.

José Luis Fernández
Corrientes Argentina




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