So I wasn't even sure I was going to grow Swiss Chard this year, but I got suckered in by the colorful mess of leaves of the "Bright Lights" variety. Just walking past it at the garden center (Mahoney's, natch), it called to me: "Even if I don't taste good, I'll look damn good."
I'm still not even sure I like chard, but those leaves are one of the prettiest in the garden this season. And it's supposed to be a superfood and all.
At left is the big pile from today's slaughter, er, "culling of the herd."
Tonight's leaves, sauteed with garlic and olive oil, cracked salt and peppah, with a splash of balsamic vinegar at the end? That went a long way towards locking up chard as a regular on the menu for the rest of the season.
Glad I added a few more Bright Lights plants to keep up with the new-found demand. The lettuce greens left weeks ago, melting in the summah heat. But the big-leafed chard plants I moved into the (vacated) lettuce area are going strong.
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