The jewel-toned stems of the rainbow chard border on unbelievable. It’s the bouquet we look forward to every year, hand-picked and carefully arranged by our favorite farmer who pays attention to aesthetics inviting us to savor the beauty first and then the flavor. After the oohs and aahs (and pictures) we chop it up and throw it in a sauté of green onions, dill and feta. Then it goes in the spanakopita. Mmmm. I can’t wait.
rainbow swiss chard