The heretofore unsung veggie this year is Swiss Chard. Even naughty Iris is in awe of chard. In early spring, I started four plants. The wonderful green continued bearing all summer long. Heavy rains, weeds, heat, drought and hot dusty wind failed to affect it in any way.
Chard surpasses its finicky cousin spinach, which bolts with heat. I made it into chard quiche when it wasn't too hot to turn on the oven. The ribs are a bit tough, so I always trimmed them away.
Chard really came into its own when it came to providing morning greens for the hens. They gobbled up every speck, including the ribs. No matter how often it was cut, the chard kept on producing.
It's still going strong, after all these months. The seeds reveal it is in the beet family, grown for the tops and not the bulbs, which are big and tough.
I've even started some late chard, El Dorado, with golden ribs, from Park Seeds. It really wasn't as good for the main chard last summer, but might be interesting if it gets in gear before too long.
It is hard to find a leafy green that is so versatile. Bugs that left the green beans riddled with holes didn't seem to notice the chard growing nearby. Excessive rains that spelled disaster to the entire tomato crop just rolled off the chard. I cut it repeatedly all summer, which seemed only to encourage it to put on more and more fresh light green leaves.
I wouldn't be surprised if it makes it beyond the first light frosts, clear into November. One year, it even over-wintered. Amazing.
I only wish it were tastier.
