Just for fun...........

I underplanted a tree brug with swiss chard. I love them. A bit of whimsy!

They are so beautiful.

I hope they last a while.

If I get bored with them, I wll eat them.

LOL Kell, my first thought was 'what in the world is she thinking?' But after looking at the pics again I kinda like it. It sure adds color to them. BTW....does Chard taste good? I've never eaten it and always wondered.

There is a family of wild bunnies in my neighborhood, and everytime I plant the Swiss Chard, or lettuce (also impatients, pansies, hostas etc) they eat them to the ground.

That is so funny what you said about eating them! lol!

I rarely think Brinda, this allows me to do all sorts of things. LOL. These are so brilliant in color. And the leaves are so glossy. The ribs are the same color as the stems. Vivid red, yellow, orange, hot pink, and electric pink. They had a stark white but I thought that was too tame. LOL It tastes kind of like spinach, a little bitter.

The roots are even colored.

Linda, this kind of Swiss chard is too expensive for the bunnie's dinner! LOL

This message was edited Jun 8, 2005 3:16 PM

YOu know, this is a good post, I had a tomatoe plant come up in one of my brugmansias I threw it out cause I didn't know if it would harm me with it being a poisonous plant. so you think eating the chard won't bother you? just wondering,

it's quite beautiful

I have a swiss chard recipe from Lauras Kitchen...that I love...you brown up some pine nuts, remove from the pan... then saute onions and swiss chard in some olive oil and add some raisons...when done, top with the browned pine nuts! Delicious!!!

Love those Million Bells petunias you planted under the Chard. Man, this post is making me hungry!

Love the swiss chard
It looks great in there
My chickens love the stuff and I use it in salads all the time
I may use your idea.......

love the deep dark coloring

Picturelady..add some garlic with the onions, and a splash of cumin...and you have a GREAT southern Spain dish (they also add chickpeas)...with the Moroccan flavours!!

I LOVE Swish Chard...better than any other vegie...so easy!!!

Great idea for planting, Kell.

LOVE THEM! I did this two years ago but they didn't last long in my heat. I bet you'll have great luck with them in your climate.

The colors sure are pretty, you must have very furtile ground there kell, I think that must be a number 1 problem with my plants the ground has a lot of rocks, and it takes a lot of fertalizer to get any flowers to bloom good.

Doris, we have sorry soil here also.

I might have to eat them sooner than later after reading Margie and Carol's recipe. If I add a pink chicken from CC, what a meal.

LOL..Kell you just crack me up. I really think you missed your calling as a stand up comic. You never fail to make me laugh out loud when I read your posts. I LOVE that line in your post above "..I rarely think, Brinda, this allows me to do all sorts of things" ROFLMAO

I like that line so much I think I will print it on a banner and hang it up in my cubicle here at work. LOL

Diane Krny

By the way -- your veggie underplanting looks great. I underplanted most of my Brugs this year, but stuck mostly to the boring usual stuff like petunias, celocia, portulaca, etc.

The Swiss Chard is pretty Kell, and the million bells match the color perfectly!

I think it's very pretty and unusual..... and..... healthy too..... :)

Hi Eva!! Susie has been giving me duh pot lessons for duh girls.

Hey Susie, so now I think you do not like my combo. LOL. I picked the million bells in a less dramatic color so as not to compete. OK!!! I can hear you screaming at me. I will change it to a hot pink one I have. LOL. My color coordinating confidence is shattered. LOL I just realized I have mixed more than 3 colors in 1 pot. I am a failure.

Kell you aren't a failure, they call people who does things like you an artist.

It really looks good and the color is great.

Linda

I love the Million Bells as well, but I kill them everytime I plant them. Don't know what I do wrong. Boo Hoo.

I killed them last year, too, Mini, I think that it just gets too hot for them and they melt away. On the other hand, the sweet potato (Ace of Spades) that I planted in the pot with Sunray came back this spring, and looks great! It died back over the winter in the basement, but popped up in three places in the pot this spring.

Your pot looks great, Kell! I love underplanting, and have also gotten a bunch of small windchimes to hang in the bigger brugs.

Start eating and they will continue to produce. They will bolt if you let them be. Bright lights are yummy.

Man...I could eat Chard every day and never sick of it. They are closely related to the Beet, in fact, in Oz and NZ they are called Silverbeet.... Really healthy.

A N D they look fab in your pots of Brugs!!!

Thanks Ronna;I bet your windchimes sound great.

That is what they are Frogs, Bright Lights. And they are bright. The only veggie more fun are the peppers at the farmers' market in the late summer. Such colors and shapes. I love to do a centerpiece of them. My husband will not let me cook a pepper in the house, so I get them only to look at. And they are such a visual treat.

OK Cariol, I am sold. I must have some swiss chard this weekend. I will admit, I taste bitter when I think of it, but I will try your recipe.

Thanks for your advice Frogs. I will pick some tomorrow.

This message was edited Jun 11, 2005 10:48 AM

I think this is the first in 5 or 6 years that I don't have at least a few Bright Lites chard going. Great color and as long as I keep taking a few here and there it hasn't bolted on me either. One place I didn't try it was in a pot. good job

We had Swiss chard tonight! Sauteed in garlic. But I was my usual failure and did not buy the right ingredients. or any for that matter. My DH made wild salmon 2 ways and fresh shucked peas. It was all delicious. Tomorrow I will buy raisins et all and try Carol's recipe.

LOL Kell, you take such great pics! But there is something telling me that Tom thinks you've gone off the deep end when you have to share your dinnerplate and it's contents with US! LOLOLOL I have to know.....did he say anything? Hopefully you will enjoy your next recipe with chard also!

Please don't take offense to my post (coffee hasn't kicked in yet) .....I just found it funny! Not mean at all, I just think it's cute of you to do this and I'm wondering what Tom was thinking! LOL

LOL Brinda, he is not thinking of anything.......he doesn't know! LOL. Though I often take pictures of his food and send them to my sister. She and he are gourmet cooks. I am the gourmet eater. LOL

I had more Swiss chard last night. This time I stole an idea from Margie's recipe and Tom added cranberries (not raisins) for fun. I emailed Carol, I am dying to get her recipe in more exact terms.

Kell, I like your combo, I was being nice!
Now I'm going to have to hunt for Swiss Chard, haven't seen any down here.

Susie, I may have a package of seeds at home. Will check when I get home from work.

Keep us posted Kell ... they are so colorful!! Vibrant!