Lots of these around these days. Swiss chard grows extremely well and if you just take leaves here and there it will last into the fall. Swiss chard also freezes really well after a quick blanching. You can then easily add it to soups and other dishes in the winter months. I can usually brush the first few snowfalls off of the swiss chard and still use it. I do not usually grow beets just for the greens, usually the greens on the beets are still in good enough shape to cook with the bulb, however I had to thin some beets and I wasn't about to toss the greens. This specific variety of beets is titled 'Bull's Blood' and have extremely tasty crimson red greens. The beets themselves are even darker.
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