A spiral of Swiss Chard beginning.
Tip: Swiss Chard is as nutritious as spinach, and easier to grow. It can also be continually harvested. Simply pick the outer leaves and stalks first and let the inner ones mature. Be careful to snap or cut the stalks off near the soil line so that the plant won’t waste energy keeping an empty stalk alive (eventually the stalk will rot and expose the plant to disease, but not before the plant wastes energy attempting to save the dying limb.)
After a couple of weeks, broad, beautiful Swiss Chard leaves have formed.
Tips: It is particularly important that Swiss Chard leaves have good air circulation available. Make sure to give each plant proper space to grow (1′-1.5′). This is because the leaves are vulnerable to Cercospora leaf spot (a fungal disease that causes light brown patches surrounded by purple halos.) It is most commonly found on chard, beets and sometimes spinach. Warm, rainy weather favors outbreaks so be careful to promptly remove any affected leaves as soon as they appear.
From the ground up, beets are delicious.
Tips: Beets are a cool weather crop and prefer early spring, fall and mild winter temperatures. They require little room and the leaves can be harvested (wonderful steamed) up until the root is ready to pull (softball sized or larger).