Oh, I suppose you grow swiss chard for the leaves, don’t you? Maybe you roast them, maybe you braise them, maybe you even saute them. But not us, oh no. We grow them exclusively for the stalks, that’s where the good stuff is. So while you enjoy your dinner of supple chard leaves, we’ll be chewing and chewing and chewing on our nice fiberous chard stems…because we like it that way.
Gosh darn chickens!