I still have LOTS of Swiss Chard! Each pack of these commercial seeds contains 30-50 seeds. BEC-211 - Unknown Color - 5 trade Eldorado - Yellow/Gold - 2 trades Fordhook Giant - White - 15+ trades BEC-209 - Unknown Color - 1+ trade S2550 - Unknown Color - 2+ trades S2548 - Unknown Color - 3+ trades Rhubarb - Red - 16+ trades I also have more on my list for SASBE, but especially need to find homes for this Chard. Chard is also a larger seed, so if you let me know what you want, I can tell you how many stamps to send. Most orders are about 3 stamps. This seed was harvested in early '07. Thanks for looking. garden_n_mom

Steve, seeds will be in the mail today. I now have snow peas, still looking for eggplant..

You should consider coming to our local swap in april. It's in Garner. There's a post with the details, and before long there'll be a post that has special trades going on. Some folks always bring seeds, and there will be plenty of veggie starts too, more than likely. We have a good time! If you like trying lots of little bits of seeds, consider ordering from le jardin du gourmet. They have trail size packets for a pittance. Not organic, but ...

My daughter and her husband have loads of Swiss chard and kale growing in their garden. This is a delicious recipe for spinach in which she has also used the chard and kale instead of spinach. Spinach Gratin SPINACH GRATIN - serves 8 4 Tablespoons unsalted butter (1/2 stick) 4 cups chopped yellow onions (2 large) 1/4 cup all-purpose flour 1/4 teaspoon grated nutmeg 1 cup heavy cream 2 cups milk About 3 pounds frozen chopped spinach, defrosted (5 10-ounce packages) 1 cup freshly grated Parmesan cheese 1 Tablespoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated Gruyere cheese Preheat the oven to 425 degrees. Melt the butter in a heavy-bottomed sauté pan over medium heat. Add the onions and sauté until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper. Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately. Source: From my daughter Michelle SharonCb