• 1 large bunch of fresh Swiss chard
• 2 Tbsp olive oil
• 1 clove garlic, sliced
• Pinch of dried crushed red pepper

1. Rinse out the Swiss chard leaves thoroughly. Either tear or cut away the thick stalks from the leaves. Cut the stalk pieces into 1-inch pieces. Chop the leaves into inch-wide strips. Keep the stalks and leaves separate.
2. Heat the olive oil in a sauté pan on medium high heat. Add garlic slices, crushed red pepper, and coriander seeds (if using), and cook for about 30 seconds, or until the garlic is fragrant.
3. Add the chopped Swiss chard stalks. Lower the heat to low, cover and cook for 3 to 4 minutes.
4. Add the chopped Swiss chard leaves, toss with the oil and garlic in the pan. Cover and cook for 3 to 4 more minutes. Turn the leaves and the stalks over in the pan. Cover and cook a few more minutes, as needed. Serve and enjoy.

• 2 bunches Swiss chard
• 1 small onion, halved and sliced
• 2 teaspoons mixed pickling spices
• 1/2 teaspoon celery seed
• 1/2 teaspoon mustard seed
• 1 cup sugar
• 1 cup cider vinegar
• 1/3 cup water

1. Trim leaves from Swiss chard; save for another use. Cut stems into 2-in. pieces; place in a large heatproof nonreactive bowl. Add onion, pickling spices, celery seed and mustard seed.
2. In a small saucepan, combine sugar, vinegar and water; bring to a boil. Cook 1 minute, stirring to dissolve sugar; pour carefully over chard mixture. Cool completely. Refrigerate, covered, overnight, stirring occasionally.

• Pastry for single-crust pie (9 inches), see below
• 6 center-cut bacon strips, chopped
• 5 cups Swiss chard
• 5 cups fresh baby spinach
• 3 green onions, thinly sliced
• 1 egg white, beaten
• 1/2 cup shredded Jarlsberg cheese
• 3 eggs
• 1 egg yolk
• 1 cup heavy whipping cream
• 3/4 cup 2% milk
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/8 teaspoon ground nutmeg
• Dash pepper

1. Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice.
2. Bake 13 minutes. Remove foil and weights; bake 3 minutes longer. Cool on a wire rack.
3. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. Cook and stir greens, spinach and green onions in drippings until wilted and liquid is evaporated.
4. Brush prepared crust with egg white; layer with wilted greens, cheese and cooked bacon. In a large bowl, whisk remaining ingredients; pour over top.
5. Bake 35-40 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

1. Watermelons
2. Cucumbers
3. Squash
4. Sweet potatoes
5. Southern peas
6. Peanuts
7. Okra
8. Cucumber
9. Corn
10. Snap pole beans
11. Snap bush beans
12. Lima bush beans

• Plant Swiss chard seeds 2 to 3 weeks before the last spring frost date. Continue planting seeds at 10-day intervals for a month.
• For a fall harvest, plant chard seeds again about 40 days before the first fall frost date.
• Before planting, mix 1 cup of 5-10-10 fertilizer into the soil for every 20 feet of single row.
• Plant the seeds ½ to ¾ of inch deep in well-drained, rich, light soil. Space the seeds about 18 inches apart in single rows or 10 to 18 inches apart in wide rows. Sow eight to ten seeds per foot of row.