Swiss chard is nutritious and easy to grow. The stems can come in a variety of colors from white to bright yellow to deep red. Chard is yummy and can stand in for spinach in a variety of recipes. One of the simplest and tastiest Swiss chard recipes is to stir fry or sauté it in olive oil with garlic and some spices.
Harvesting Swiss chard is a snap, literally. Just twist off the leaves at the stem. Picking frequently stimulates leaves to re-grow in their place, so pick often! Chard is also easy to store; you can freeze, dry or pickle it and save some for your winter soups and stews.
Thanks to CU photographer vanausdoll for her strong shot of this beautiful, dark leafy green vegetable. The deep reds of the Swiss chard complement the intense greens. See My Gallery for more unique photos of plants and nature.
And don’t forget to submit your photos to the CU photo-sharing site for a chance to be the Photo of the Week! The winning photo is taken from that week’s submissions only. Plus, you could also be featured in the magazine sometime.
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Emylisa Warrick is an Online Editorial Assistant at Ogden Publications, the parent company of MOTHER EARTH NEWS. Find her on Google+.
