Chard. Swiss Chard.

Holy green (or pink or yellow) goodness.  We planted a lengthy row of this versatile green this year, and have been plowing through them all season. Swiss chard is an excellent source of vitamin K, vitamin A, vitamin C, magnesium, copper, manganese, potassium, vitamin E, and iron. It is a very good source of dietary fiber, choline, vitamin B2, calcium, vitamin B6, phosphorus, and protein. In other words, Mom would be proud.

How do two people go through a massive amount of chard? A few of our favorites:
* Tear up leaves and add to salad
* Stuffed Swiss Chard
* Sauté it in a little olive oil and garlic (finish it off with a squeeze of lemon)
* Juice it with citrus or add to smooties

Sadly, the crop has come down with Cercospora Leaf Spot. We treated the plants with diluted milk and cornstarch today, and then tried to brighten their soggy spirits with “Here Comes the Sun”. We’ll keep you updated on their progress.