I have heard it is difficult to grow celery. I have never tried it, and I probably never will. I don't use that much celery to begin with, and during the summer I have a secret substitution that grows easily.
Chard has two parts, the sweet tasty leaves and the crunchy stem. Because they cook differently, most recipes use one part or the other. Most recipes, in fact, use the green and say things like "discard the stems". What? Throw away a perfectly yummy part of a vegetable? Never.
After I use the leaves in something yummy, like White pizza topped with Garlic and Swiss Chard,