Braggart

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!

Happy gardening!