My chard crop has officially gone crazy. Now, when my neighbors see me coming they have begun to back away with eyes glazed over, demurring, “No more chard, thank you…”
Swiss chard is a beautiful and wondrous asset to any garden, especially the rainbow variety, with its brilliant green leaves. Their tall spires generously unfurl amidst a thicket of red, yellow, and orange stems. One of the benefits of including this friendly vegetable in my garden is that I can avoid the old woody bunches frequently sold at the market. Instead, I can select younger leaves and pick them while their stems are tender and require minimal cooking.
Of course, it was only a matter of time before the combination of chard and millet would collide and become one in my kitchen, like star-crossed lovers. I will restrain from further praise of millet, since that is a well-known fact here.
Chard & Millet Torta with Creamy Basil Sauce