I had to order my bread yeast online. Got a fresh new jar now.
*raises hand*
I grow Swiss Chard and have for years.
Nice in between for spinach and kale. I even dry the extras (and kale, and spinach too) so I have it to toss in my soups, stews, and casseroles all year long. It keeps the flavor quite well after being dried.
Yeah, I know that sounds weird, but when you get an entire laundry basket of the stuff from the garden each week, and it's too darned hot to stand at a stove blanching it for freezing, then taking up valuable freezer space you need for meat instead...one tends to get creative.
Pretty to look at too while growing-
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