Fresh-picked chard: planted in April, still going strong in October
I used to think that chard was better to look at than eat (even insects seem to avoid it) but I was just being lazy in the kitchen. A good green deserves a good recipe. And lucky for me, The New York Times recently featured some great new chard recipes that I’m working my way through. So far, so very good: Bitten Blog, A Refrigerator Staple: Cooked Greens, and Recipes for Health.
Now make something delicious…and eat your greens!