The Swiss Chard was purchased as started seeds in a 4 by 2 inch pot.  The seedlings were super easy to separate and plant individually, only problem,  there were just so many of them.  I knew I was planting them too close together, but I couldn’t imagine that they would all survive the transplant.  Last month I began thinning by harvesting the larger plants that were creating the most crowding to use in the kitchen.  The quality has been excellent!  I did a search on Foodnetwork and found a very tasty recipe and have been preparing them that way every since.  I’m sure going to miss them when they’re gone.