Thursday, August 19, 2010
Leafy greens can be bursting with other vibrant colors, too!
Abigail and I planted several rows Swiss Chard in the early spring, but we got a heavy rain and the seeds washed back out again. I was blessed to find several plants at the farmers' market shortly after that. I took them home and planted them in newly constructed raised beds only to be disappointed that they stayed small all summer long. The plants looked healthy enough- they just wouldn't grow.
All of a sudden I have vibrant, large leaves of this wonderfully nutritious plant filling my garden. I simply cut it up- stems and all, and saute it in a little olive oil with garlic. Delicious! And gorgeous, too!