We love planting swiss chard, kale, spinach and artisanal lettuces. Last night, I picked all of those for a wonderfully fresh salad. A very light simple vinaigrette of olive oil and rice vinegar, sea salt and pepper. Voila! Love the availability and the freshness. We never spray our vegetables either, so they are clean food. This morning I used spinach leaves with garlic in an organic egg omelet. Eating like this, we’re going to live to be 100!