The one thing that’s thriving in my backyard vegetable garden—in spite of heavy July rain and a marauding groundhog—is Swiss chard. It grows, constantly, all summer long. I started harvesting big, tasty leaves in early spring and haven’t stopped. Even in August, the Swiss chard isn’t flinching.
Since we have so much of it, I’ve been coming up with new ways to cook with Swiss chard. Like this yummy crostini recipe with hummus, Swiss chard and Feta cheese. You can use store-bought hummus or make your own (recipe below). If you can, toast your bread rounds on the grill for extra flavor (a broiler or oven works, too).