The Attack of the Chard

I have never grown chard before, so it came as something of a surprise when it took over my garden. I bought six small plants this spring, and within weeks was harvesting it almost daily. The tomatoes, eggplants and chilis are moomphing along, but the chard, basil, and radishes are growing faster than I can consume them.

In addition to my recent Parrot recipe, I have used it as the greens in a bulghur salad, as a primary vegetable in a green salad, shredded in spring rolls, and in green smoothies. If the temperature were not so high, I'd experiment with using the leaves to make something akin to doulmas.

Chard leaves, basil and chard stems.