Congratulations, bigbad, and thanks for the mention, ginge.
We have quite a few species of fern growing wild on our property- hayscented, cinnamon, interrupted, sensitive, Christmas, ostrich, some tiny ones I can't identify... The ostrich crosiers are supposed to be particularly tasty, but I can't bear to cut them when they're rejoicing over the end of winter.
We've grown chard for many years, an Italian variety called Argentata- white-stalked, heavily savoyed, robust (two feet tall), and delicious. I usually stir fry it in olive oil with onions. Every now and then I've gotten a bad batch of seed and it looked like any old beet, but the seed from John Scheepers in Connecticut has been excellent (in case anyone would like to try it).