I took this picture and wrote this article on Thursday, December 7th.  Overnight it snowed, so I'm not sure it's STILL alive, but the information didn't change.  Thanks for reading anyway.

 

 

Swiss chard is still alive in the garden!!  I planted it last February from seeds, and raised it in the basement until it was big enough to hold its own in the garden.  It's been doing great ever since.  I hope it lasts through the winter, but I don't know if it will survive the upcoming frost.  We've certainly gotten our money's worth out of that $2 pack of seeds.

 

Swiss chard is in the same family as spinach and beets.  The leaves get to be huge, and the stems can be different colors.  Some are white, pictured;  some are red, golden, orange, some are even pink!!  It is SO beautiful with the sunshine coming through it.

 

We use young chard leaves raw in salads, and larger leaves we cook like spinach.  Some people throw away the thick stems, but they are edible too.  The stems just take a little longer to cook.

 

I've read that swiss chard is high in nutrients:  vitamins K, C, A, B, and the M minerals: magnesium and manganese, along with potassium and iron.  There are traces of copper, calcium, and tryptophan.  That's a lot of punch for almost no calories!  Oh, wait, let's cook it in butter, add feta cheese and serve it with pasta.  

 

However you serve it, Swiss chard is good for you, and a joy in the garden.

 

 

HAPPY GARDENING!!