Well, I prefer to plant mine directly, but this Spring it did take a full 3 weeks to see any germination, so I can understand wanting to get it going indoors. I just like to eliminate that whole hardening off issue whenever I can. I figure it knows when to come up, and if it comes up it must be hardy to the present conditions. This season I had a few chard plants that over-wintered, so I cleared away the mulch and planted new chard in the blank spaces around the older plants. So far both are living nicely under a cloche, which is really pretty wide open and ready to come off. The chard will respond to the lengthening days and noonday sun.

I just found Swiss Chard, I visisted a new friend and she had very many Swiss Chard plants in containers around her patio, there were so many I wondered what she would do with them. She enjoys giving them away, she was cutting them already. I will be getting some in a few days when I visit again. I went right home and planted some of my own and they are doing just fine in my containers. So it is basically never too late and I believe just about anything can be grown in containers in fact that is my "thing" this year, I have over a twenty containers on my deck just to see what grows well. I even have betternut squash in one and I have beautiful squash.

Yes, I blanch the chard before freezing. I roll up the leaf, and cut it crossways into thin strips (1/2" - 3/4"), then either chop up some of the stem or slice it thinly, and add it to the leaves. The amount of stem to add is up to your taste. Personally, I like the amount of body that the stem adds to the cooked greens... especially if I use the chard in soup. The best way to freeze chard (or any other vegetable in quantity) is to use a stainless steel kettle with a large strainer basket. It makes quick transfer simpler, and avoids over cooking. If you have two identical kettles (which I highly recommend) one basket can be cooking while the other is cooling. I just use cold running water (into another kettle shorter & wider than the basket) to cool the veggies after blanching, for a period equal to the blanching time. Then pour them out into a strainer, drain, and pack into containers. I've seen recommendations for blanching greens for only a minute or two, but in my experience, 3 minutes is the minimum. I base this upon a pound of chard at a time... and while this is a fairly large amount of chard, it will shrink down quickly once stirred into the boiling water (though not as much as spinach). After the initial weighing, I use a bowl filled to the same volume for subsequent batches. If you mix slices of stalk with the leaves, or if the leaves are larger & heavily veined, it may be necessary to use a longer blanching time, perhaps 4-5 minutes. Blanching is not a precise science, since it varies with the volume of the kettle, the heat setting, altitude, and the weight of the vegetables being blanched. The first time I blanch something, I use the recommendations of the Ball canning book as a starting point, then look for signs & make adjustments. Insufficiently blanched veggies may float after cooling, while fully blanched veggies generally sink. Blanching also causes color change, and if the color change is incomplete, then a longer time may be required. The best way to freeze chard (or any other green) is to pack the blanched chard tightly into a freezer box, freeze until solid, then vacuum seal the frozen "brick" (this avoids the bad seal you can get from vacuum sealing wet veggies). Protected this way, the chard will not get freezer burn. Alternatively, freeze the chard packed in just enough water to cover it. The ice will give some protection from freezer burn, although not for as long as vacuum sealing. This post was edited by zeedman on Fri, Jun 14, 13 at 20:53

So, girl! How are those sanding muscles? Your "wings" getting a workout? Haven't heard from you in a while. Did you shame your DH onto the bandwagon? Do tell. Inquiring minds and people like me with no life want to know