This is our second week of leaf harvest (day 57) on the swiss chard. Compared to the mammoth leaves in the supermarket, ours are younger, sweeter and more tender (basically, better in every way). They require very little cooking and the brightly-colored stems are particularly lovely in a stir fry.
A few of the transplanted and otherwise smaller plants are not quite ready for a leaf harvest. However, the discrepancies in size are lessening as the season progresses.