Swiss Chard is one of our favorites here on the farm. They come in different varieties, or colors if you wish. There is White Swiss Chard, Red Swiss Chard and Yellow Swiss Chard. Rainbow Swiss Chard is a mixture of the different colors together in one bunch. Swiss Chard is high in nutrients such as iron, (as many leafy greens are) and vitamin C. If you are growing your own at home, just snap the outer stems away from the base of the plant when harvesting, and leave the center to continue growing. You can leave Swiss Chard in the garden well into the fall as it is a fairly tough plant, withstanding some snow and colder temperatures. We generally like to chop or tear the leaves, like you would with spinach, and chop the stems too, into 1 - 2 inches pieces after rinsing well. Then we steam the Swiss Chard in a large saucepan until wilted and the stems have softened. Drain the water (there should only be a small amount, if any), and add olive oil and chopped garlic...saute a couple of minutes and serve. One of my customers says she likes to microwave the leaves for about 20 seconds to soften them, and proceeds to use them as wraps, adding cooked ground beef or chopped chicken and other vegetables, such as tomatoes, olives, whatever you like, and then add dressing. Yum!