This year, I don’t have this problem. Past years, though, the garden would fill with Swiss Chard as my husband and children watched in trepidation. Since I’m the only Chard lover in this house, I didn’t plant much this year. Then what little I did have was eaten by rabbits. So, I won’t get to try this recipe this season. I thought I’d pass it on, though, in case someone else was blessed with an overabundance of Swiss Chard. If you try it, please let me know how it goes!
You’ll want to use older larger leaves for this recipe, about 2 cups of them when roughly chopped. Put them in a blender with hot water to fill the blender, and whizz away. Strain out the leafy bits and put them around the base of your plants. Then wait for the liquid to cool and use that to water any plants that look like they could use a pick-me-up.
This recipe is adapted from ‘Great Garden Formulas’, a super awesome book that is available at the Kitchener Public Library for anyone who is interested in more concoctions for the garden.
p.s. Thanks Akilah for the Chard photo above!!