I had forgotten that Swiss chard really is a biennial plant in the garden, and was disappointed last summer when the small plants I had grown from seed just didn’t do that much. But after a fairly mild winter with no really hard freezes, the plants are looking just fine. Dinner! I like to pick a good bunch, cut the stems from the leaf parts, roll up the leaves and slice in half inch ribbons. Then start steaming the cut-up stems first, add the leaves after a few minutes, and when picked fresh from your garden, they don’t take long to cook. You can cook up a nice white sauce with cheese melted into it to go over the steamed chard, or go the Italian way with chard added to garlic fried in olive oil, all mixed together on steamed red potatoes. So good.

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