Fast forward to November: I have had a life-changing experience with Swiss Chard. I didn't like it much but was seduced by its beauty so I planted it in May. It has been producing ever since. I discovered a number of wonderful recipes, mainly in Greens' cookbook, San Francisco. My favorite is chard sauteed with garlic and onion in olive oil, mixed with plumped raisins and currants, toasted walnuts and finished with browned butter over noodles grated hard cheese.