A Rainbow of Flavor

There is a green, leafy vegetable that just may grow even faster than weeds! My sister's garden has finally begun to blossom and reach its peak! Some veggies, believe it or not, are still not ripe or ready. One of the most abundant garden growers this season has been rainbow Swiss chard. It seems as soon as you break it off at the stem, you can watch it starting to grow again right before your eyes (unfortunately, I think that's what my weeds do too!).

There is a green, leafy vegetable that just may grow even faster than weeds! My sister's garden has finally begun to blossom and reach its peak! Some veggies, believe it or not, are still not ripe or ready. One of the most abundant garden growers this season has been rainbow Swiss chard. It seems as soon as you break it off at the stem, you can watch it starting to grow again right before your eyes (unfortunately, I think that's what my weeds do too!). 

The stems on Swiss chard are so crisp and beautiful. The colors range from red, orange and yellow to purple and even white stalks. The flavor is crisp, fresh and light! We have roasted it, cut it up into salads, grilled it and sautéed it. Honestly, I would be hard pressed to decide which way it is best. A very easy way to even approach Swiss chard is to substitute any of your favorite recipes using spinach and use this colorful leafy green instead.


The stem is light, succulent and crispy, so don't cut it off and throw it away. Eat the whole thing; stalk, stem, leaves and all! Another yummy thing to do with Swiss chard is to cut off the colorful stems and snack on them by dipping them into your favorite hummus, salsa or healthy dip recipe. Then, wilt the green leaves for your dinner with a little bit of olive oil, fresh squeezed lemon juice, crushed garlic, sea salt and pepper. Finish the dish off by topping the bed of greens with your favorite fish or chicken. 

Foods that are in season are exceptionally rich in flavor and color. There is truly nothing like picking fresh foods from the garden and eating them. I like to keep the seasonings simple and let the fresh flavors of any fresh picked vegetable shine. Another wonderful thing about eating foods at their freshest is you can really cut back on the amount of oil you use to cook it in because it needs very little flavor enhancing.   

Swiss chard is super high in vitamin K, A and C. It is also rich in phytonutrients like spinach and beets! It is packed full of nutrition... not to mention when you hear that you need to eat the rich colors of the rainbow, you can hit every color with this one veggie! How easy is that?!

Have you ever gotten to the last little bit of a vegetable or fruit and thought they only thing left to do was toss it? Or maybe you didn't get to one before it looked like it should be thrown out? Well there's no need to create more food waste! Here are two foods you can regrow right at home instead of throwing out.

Leftover Ginger

  1. Fill a bowl or cup with water and place your bit of ginger root inside.
  2. After a few weeks, watch for little sprouts to form.
  3. At this point, transfer the ginger to some potted soil. Give it plenty of space and moisture.
  4. After a few weeks, harvest your new ginger root!

Sprouted Potato

  1. Note where the sprouts (or eyes) are on the potato. Cut it in half so there are sprouts on both halves.
  2. Let the halves dry out overnight on a paper towel.
  3. Plant the dried potato halves in soil, cut side down.
  4. Small potatoes will be ready to harvest in about 10 weeks, while larger potatoes will be ready in about three to four months.

There's no need for food waste here when you know the tips and tricks to use up all your food at home. And click here to see which foods you can keep past the Sell By date!