swiss chard
Swiss Chard.
For nearly four months, we have been eating (and eating and eating) this gorgeous green veggie from our little vegetable patch.
Now that the tomatoes have gone, as well as the peppers, the onions, the peas and beans and cukes, we are still picking swiss chard.
Somewhere between spinach and romaine, swiss chard works as a salad green, can be added to soups and pasta sauces, chopped up and added to anything-in-a-wrap, or sauteed for a minute or two with garlic and olive oil.
One seed packet for $1.29
has yielded dozens and dozens of pickings. The more leaves we picked, the more would spring forth to take their place.
Salads are best with young bright green leaves. But the larger darker woodier leaves are excellent cooked.
The vegetable that keeps on giving (and giving and giving).
And good fer ya too!
Highly recommended.
October 22 vegetable garden
