Sunday, July 12, 2015
Yes, I am still bragging about my greens, especially rainbow Swiss chard. The new raised beds have produced the best, longest-lasting stand of chard I have ever grown.
How do I eat this bounty? I love to braise it in olive oil, with garlic and onions, sometimes red bell pepper and mushrooms, too. It is an excellent substitute for spinach in quiches and Indian paneer-based dishes. I even use it, along with kale and lettuce, in a chopped salad, fabulous!
If you didn't plant any this spring, start some in mid-August for fall greens!