The chard in the greenhouse came out of nowhere. We have four or five kinds of chard and what you see here is Vulcan, with the red stem. We also have chards with white and yellow stems, but are not sure what variety they are.
We sauteed it and it was delicious. We also still have lettuce, but have to be careful as it’s getting bitter.
The Southern Giant Curled mustard was a surprise too:
A few weeks ago we pulled the arugula and replaced it with mizuna, cabbage, marigold, basil, some cilantro in the front and who knows what else.
Those raised beds do almost as well as the greenhouse.