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Another vegetable we have in our garden is Swiss Chard. It’s very popular with customers at our farmers markets. We allow it to grow quite long and leafy. When it bolts to seed, it’s best to pull it out and add it to the compost pile. We grow both the white and red stemmed varieties. Many people saute the chard in olive oil with onion, garlic, mushrooms, salt and pepper. Here’s a recipe from Sunset Magazine for a breakfast dish: Swiss Chard and Ricotta Salata Egg Bake
http://www.myrecipes.com/recipe/swiss-chard-ricotta-salata-egg-bake-10000001547082/
