If you are looking for veggies that keep on giving, look no further than kale and chard; they actually react to cold conditions and frost by producing sugars, which make them sweeter.( I have never liked kale but I have not tried it after frost . . ..so I am going to give it a go and try some.) My chard has been producing continuously for many months and, unlike spinach, it does not cook down to nothing. Chard sauteed with onions and garlic, toasted walnuts and cheese on a quesedilla . . . or on pasta is quick and tasty . . time to try the same with kale!
Canillas Community Garden 