Swiss chard is an easy-to-grow garden vegetable that soldiers on through early frosts. Actually, it looks really nice when painted by a touch of frost. Then, when the sun comes out, the frost melts away and plants spring back up.
Swiss chard looks beautiful when painted by frost.Chard is one of my late-fall favourites. It’s both delicious and attractive. Along with traditional green-and-white varieties, look for orange, red, yellow, and white and red stalked varieties.
(Chard looks great in planters, once summer annuals have succumbed to frost!)
I often cook chard with my two other fall-time favourites, leeks and sorrel.
This trio—leeks, chard, and sorrel—combine to make a scrumptious filling for pastry. It’s a late-fall, fresh-from-the-garden version of spanakopita (the traditional Greek dish with cooked spinach in flaky pastry.)
I’ve been chatting chard with neighbours lately, so thought I’d re-share this 2012 episode where I cook these veggies live on TV.