This morning I have Rainbow Swiss Chard on my mind.
I’ve been growing this variety of chard for the past few years for one reason. I love the colors. But the truth is, beyond eating the chard raw in a salad, or chopping it up and baking it in a quiche, I have no idea what to do with it.
But I have a 8′ by 4′ garden box full of it. And it’s ready to harvest.
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