This weekend I harvest a good batch of Swiss chard (Bright Lights) and baby garlic greens (Inchelium red). The Swiss chard in the greenhouse has been going gangbusters! It’s one of those plants where a few plants can quickly start producing volumes, but I’m not always sure what to do with it. I decided this time on a stand-by: vegetarian lasagna with Swiss chard. Of course, this dish is perfect for a nice dash of garlic, so I headed to the intentionally over-planted garlic bed and pulled some baby garlic greens to chop up and add to the lasagna. It was tasty!