Description

Chard is related to spinach – it basically tastes like spinach. But it has colorful thick stems, which can be quite tasty too! And they look very pretty. We like to cook them the way you’d cook spinach, and they’re classically used in an Argentine egg pie called tarta pascualina (an easter pie from my homeland).

We usually grow lots of it, but for the last 2 years, it’s had this strange bug make little tunnels in all the leaves and ruin most of it 🙁  But we do have some that’s doing well and doesn’t seem to have that weird bug at all, so we’re making a few bunches available!