Garden Living
The Best Leafy Greens For The Garden
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Swiss Chard and Kale, and even Beet Greens
We prefer swiss chard in our Maine vegetable garden for many reasons. It is so much more desirable then spinach due to its size and much tastier then bok choy.
1. The large leaves make it easy to harvest. Making a full meal of spinach leaves takes an exhaustive amount of time, not so with Swiss chard or beet greens.
2. Both kale and Swiss chard are very hardy plants and we continue harvesting these leaves into winter.
3. Sautéed with some garlic and onion, Swiss chard is delicious and the kids are even asking for seconds.
4. It’s a very colorful veggie choice with a rainbow assortment of stem colors making it beautiful both growing in the garden and cooked on your plate.
5. Swiss chard is packed with vitamins K, A, and C as well as magnesium, potassium, iron, and fiber.
The nice thing about growing beets is being able to enjoy the whole plant. We eat the beet greens when the plants are still fairly small and enjoy a nice red beet at the end.
Beets stain everything red, so they are a colorful option full of fiber and folate (vitamin B9). Later on we harvest large beets; they are a sweet vegetable.
A big bowl of chopped kale ready for the pot. One of my favorite recipes from my Portuguese family; kale soup is simple and healthy.
We decided to can the soup so that it won’t take up precious fridge space and it will be ready to share on a cool Autumn night.
