I love Swiss chard. The bunches of "bright lights" we've got growing in a pot outside aren't doing so hot (not sure what would cause chard to stop growing but it's been "not quite big enough" for the past month or so.) Luckily for us our CSA came through, giving us an abundance of swiss chard. What I like most about it is the depth of flavor. It's earthier, richer than spinach. Spanakopita with spinach is good, but using Swiss chard makes it so much better. Not to mention they are personal size. I mean, seriously, I will never make lasagna-style spanakopita ever again, because having your own personal, homemade hot pocket is SO much better, and more fun. To take things up even another level, we made our first batch of homemade ricotta cheese. Hold on, before you go running for the hills (as if homemade pita bread and ice cream wasn't enough), you wouldn't believe how easy it is to make ricotta cheese. Get this: bring 1 quart whole milk to a rolling boil with a pinch of salt. Add 1 1/2

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