I took a walk in the garden this morning and it looks SO good!!!  Check out the Swiss chard.  
 

I planted the seeds in March, and this is what they're doing now.  The variety I planted is Bright Lights.  It is a rainbow blend of Swiss chards.  As each seedling gets big enough to handle, I transplant them individually into plastic six packs.  Then when they fill up that root cup, I transplant them into 4 inch pots.  After that they go into the garden.  Pots are much easier to keep watered.  Once they're in the garden, they're pretty much on their own for water.  
 

Swiss chard is related to beets and spinach.  If you look at the seeds you can see the family resemblance.  You can also see the similarity in their deep roots.  I've not really noticed a difference in taste in the different color stems, I just love the way they glow in the garden.   
 

We use Swiss chard like spinach or beet greens:  we eat the young leaves raw, and bigger leaves get cooked just like spinach.  I cut the stems into 1 inch pieces and sauté them along with onion and celery, then add the chopped leaves and steam for about 5 minutes.  Yummy AND beautiful!!!

 

HAPPY GARDENING!!!