My Swiss chard is playing out. Each evening, after the scorching Texas sun has set, it looks as if it's fainting. My camera, too, has decided it wants to retire. I decided to take advantage of the fleeting moments with both and bring them together.
I have come to believe that Swiss chard is the perfect leafy green for me. I don't know how it tastes grown in other climates- as I've only had locally grown chard- but to me it's milder than spinach when steamed, has stalks that can be used in place of celery, and is a dream eaten raw. I've been chopping it into omelets, dips and salads, and sauteing the brilliant red and yellow stems into chicken salad, chicken and dressing and soups.
I'm curious what other gardeners are having success with this season, and perhaps what you think I should try. Anyone have suggestions?