We grow lots of kale and collard greens in our school garden, and they’re always easy to give away. We also grow many beets, which are equally popular.

There’s a similar crop that nobody ever wants, though: Swiss chard.

Chard’s lack of popularity is mysterious. Chard is actually in the beet family, so the taste is not unfamiliar. It’s no more bitter than kale or collards. And it arguably looks better than most garden crops.

My wild guess is that there are no classic fall recipes involving chard. In autumn, people crave roasted root veggies and greens richly flavored with smoked meats.  The traditions around these dishes must make bitter tastes more palatable somehow. But chard is not associated with an American tradition or region as far as I can tell.

So we harvest and donated a chard bunches to a nearby Love Fridge. Hopefully somebody can use it. If not, we’ll rip it all the chard and plant something more popular.