Swiss Chard

Chard is another easy vegetable to grow, and now is the time to plant out the seeds. There are different colors of Swiss Chard and they all taste the same. There is the basic white chard, and the red chard (sometimes called Rhubarb Chard). Then there is the rainbow chard. I grow the rainbow chard because the colors are so pretty.

One recipe that I use is to dice the chard ribs and blanch them 2-3 minutes. Add the leaves and cook another 3-4 minutes; run cold water over them and drain. Saute in a little oil and stir-fry 2-3 minutes. Add balsamic vinegar, salt and pepper. Enjoy!

"One of the best of the summer [and winter, here] greens, Swiss chard is actually a beet that produces leaves and stalks instead of a root. The leaves can be cooked like spinach or used raw in salads, and the stalks can be cooked and served somewhat like asparagus. The outer leaves can be picked throughout the season, without hurting the yield or the entire plant can be cut off about 2 inches above ground level, and new leaves will appear."--From: "Getting The Most From Your Garden."

To grow chard, plant seeds 1/2-3/4" deep, and 10" between plant centers. It takes 7-14 days for germination, and 55-60 days to maturity. If chard is started indoors, it will take 4 weeks to transplant size. Chard will tolerate partial shade