There are so many choices available when picking out plants for our landscapes and gardens, but usually the 'stuff we eat' is relegated to a special 'vegetable garden' area. Why not mix it up? We use annuals in our landscape beds for simple visual interest, so why not annual (or perennial) vegetables as well? A great beginners vegetable to integrate into the garden is Swiss chard. It thrives in sun or nearly full shade, has pretty and colorful stems, and with care lasts all year in moderate climates.Here in Texas, mine seems to be hardiest in an area with morning shade and afternoon sun (although I suspect the reverse would be even better!) The partial tree cover protected it from our very cold and icy winter, and the cover from the full summer sun helps it stay fresh, crisp, and less likely to bolt during the hottest months. It grows to reach about 16-20 inches in height, so it is perfect in a perennial bed for thick, green texture between tall and shorter flowers.
Without a doubt, spring and fall are when chard really shines. I plant mine in the fall, and in areas of full exposure, cover it during hard freezes and ice storms with a loose 1 inch layer of straw. Floating row covers would be ideal, but we haven't quite completed that project yet.
Even a light dusting of snow doesn't seem to bother it...Some folks eat this mineral rich green raw, but I like mine sauteed with garlic. Lucky me; it peaks just when the garlic is ready to harvest! When the timing is just right, the potatoes, carrots and onions are ready as well, making the perfect combination for a lentil stew. Nothing could be healthier or heartier for fueling more early summer garden work!
Viva la chard!
LENTIL STEW:
3 or so cups dried lentils
chopped carrots
chopped onion (about the size of a tennis ball)
2-3 smooshed cloves of garlic. More if you love garlic
2-3 spring potatoes in pretty large chunks
Toss all of the above together in a pan with enough water to submerge about an inch
Add salt and pepper, bring to a slow boil for about 30 minutes. Toss a cup of chopped chard leaves and stems in and cook about 15 more minutes. I like a little dried basil and hot pepper in mine:)
Perfect when the nights are still cool and you are exhausted from garden chores! xo
