Even if you don't want to eat Swiss chard, plant some just for the beauty in your garden. This is the first time I tried this colorful green and I'm loving it. The stems are varying colors of pink, red, yellow, and orange, and the leaves are waxy and shiny. I cut some of the leaves and chopped them, stem and all, for stir fry, adding garlic, squash, olive oil, and a little vinegar. If you like collard greens, you will love these.
Hope your garden is growing well. Mine is on the verge of out of control. Bob took a full basket of yellow squash to work today. Free produce!
