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Old 05.03.2010, 11:35
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Mangold (Swiss chard) for capuns [Zurich]

Three recent visits to Graubunden have left me with a taste for capuns, and I'm eager to try cooking this great dish myself. The only problem is, that I can't seem to find the proper leaves, Mangold or Swiss chard in my supermarkets (MMM Migros or large Coop) - does anyone have an idea of where it can be found in the Zurich area?

And for anyone who hasn't tried capuns yet - get out there and try them!!

http://www.graubunden.com/en/winter-...es/capuns.html
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Old 13.04.2016, 13:02
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Re: Mangold (Swiss chard) for capuns [Zurich]

Hi! Sorry for bumping this old thread. Im in the same position as OP... I'm in love with Capuns. I would like to prepare some myself. Anybody knows where to get "swiss" chard (Mangoldblätter) in ZH/ZG area?
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Old 13.04.2016, 13:16
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Re: Mangold (Swiss chard) for capuns [Zurich]

Hi! It's me again!

I discovered not so long after I posted this thread, that I should be looking for leaves labelled Krautstiel. These were in my local Migros at the time, and my current local supermarkets have it too (M and MM Migros)

In season March till November (here)
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Old 13.04.2016, 13:37
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Re: Mangold (Swiss chard) for capuns [Zurich]

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Hi! It's me again!

I discovered not so long after I posted this thread, that I should be looking for leaves labelled Krautstiel. These were in my local Migros at the time, and my current local supermarkets have it too (M and MM Migros)

In season March till November (here)
IIRC I saw Mangold seeds in Migros (don't remember which) a short while back. Plant those and you might have out-of-season veggies

Edit: Here's the grown veggie in Migros and here are the seeds.

Last edited by glowjupiter; 13.04.2016 at 13:51.
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Old 13.04.2016, 14:11
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Re: Mangold (Swiss chard) for capuns [Zurich]

Originally it is the Krautstiel's shorter relative, BLATTMANGOLD (Beta vulgaris subsp. cicla L. var. cicla) , which is used for this recipe


If you can't get either, Stielmangold/ Krautstiel or Blattmangold to make Capuns, you can replace it with LATTICH ( lat. lactuca) or in english ((Roman) Lettuce.

Happy Cooking!

EE
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Old 13.04.2016, 14:57
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Re: Mangold (Swiss chard) for capuns [Zurich]

You can also use the larger leaves, just remove the stems (and use for something else like pizzoccheri) and cut the leaves in half if too large.

Tom
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Old 18.04.2016, 11:53
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Re: Mangold (Swiss chard) for capuns [Zurich]

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Hi! It's me again!

I discovered not so long after I posted this thread, that I should be looking for leaves labelled Krautstiel. These were in my local Migros at the time, and my current local supermarkets have it too (M and MM Migros)

In season March till November (here)
Indeed I found Krautstiel in Migros and Coop, but they're huge! Way to big to make Capuns bit I guess you can cut them in half or make potato-sized Capuns

I'm not sure Mangoldblätter and Krautstiel are the same. What I found is Mangoldblätter (as they labeled it) at Biohof Zug which are smaller than Krautstiel.

Here the results. I've used this recepie
Attached Thumbnails
mangold-swiss-chard-capuns-zurich-30bc6f9f-ce1e-4aac-82f3-ee6bfaabbf38.jpg   mangold-swiss-chard-capuns-zurich-b343d87b-d64e-4f9e-8efe-7ad196f94a69.jpg  
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Old 18.04.2016, 19:07
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Re: Mangold (Swiss chard) for capuns [Zurich]

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I've used this recepie
Page couldn't be found, unfortunately! Did a search on the site and found this recipe, is it the one you are referring to?
BB recipe here (German)
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Old 18.04.2016, 19:53
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Re: Mangold (Swiss chard) for capuns [Zurich]

I understand there are different plants going under the name of Mangold, but that the taste and preparation is broadly the same. They even grow wild in some parts. I think when picking you're supposed to avoid the very fresh leaves (too bitter) but also the very old ones (too chewy) and go for the ones in the middle.

There is a type with red stalks and one with green stalks but both are edible although the green one tends to taste softer.

However, self-picking is only to be recommended if you actually know what Swiss chard tastes like. If you don't you might pick something else by mistake that might be poisonous. If anything is suspicious about the taste, don't eat any more.
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