Have been harvesting the swiss chard since a week or two ago. The fordhook is still the stronger, more prolific of the two varieties, but the Italian version is catching up and producing nicely as well, just the leaves aren't as big.
Amazing how quickly the plants are ready for the next harvest.
- Mongolian Vegetable-Tofu Stir-Fry
- Noodle Soup
- Salad
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