Eating a Rainbow

Never mind all that gadding about in the sunshine in France, I hear you cry: what of the garden? How is your veg plot growing?

veg plot in july

Well, funny you should ask that – thanks to the fine weather and a helpful neighbour it’s all looking rather good, at least for now, although the hares have done their best to remove any danger we might have a glut of french beans by nibbling the seedlings as they emerge from the ground. They don’t seem to have quite the same taste for kale and rainbow chard though…

Unfortunately, as we were on our way back from France we had news of a family bereavement which means that rather than spending the next few weeks as we’d planned, going absolutely nowhere, the other half has already had to hot foot it back to the US and I will be following him for the weekend.

rainbow chard

This has left me home alone with no company but the hares, and the feeling that I ought to be at least trying to keep up with the garden’s production before it all starts to get out of hand. As someone who is not one of nature’s vegetable eaters, this is proving a bit of an effort. On the other hand, after a trip during which I struggled to eat even one serving of veg and one of fruit a day, let alone five of them, it will probably be good for me. Even if I’m still yet to find a completely convincing recipe for rainbow chard.

garden veg ready to cook

Perhaps I should invite the hares around for dinner?

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14 Responses to Eating a Rainbow

  1. rainbow curry – stir fry with onions, garlic and whatever spicy things you like – ginger, coriander etc .

  2. Your rainbow chard looks magnificent!

  3. Charles says:

    Families do crash into you when least expected. Please accept sympathies. When in doubt with veg, and families, stir fry, add soy sauce and vodka or gin. I generally go for gin. Internet not the place for emotion but sorry on your behalf.

  4. disgruntled says:

    Tried the chard fried with garlic and chillies and mixed with lentils and it was okay but a bit worthy … more work needed

  5. Charles says:

    How about going Chinese and treating it like pak choi, you could steam it and then try soy sauce with fried garlic or black bean sauce. This has the added benefit that you cannot taste the chard.

  6. msnomadica says:

    Holy cow, I can’t get over what those beds look like now. To someone who has no clue about gardening whatsoever, that looks like magic, lol. I also don’t know a whole lot about cooking, but as everyone seems to think that your chard is suited to Asian dishes, let me just offer my opinion that many things are improved by *very* generous amounts of sesame oil.

    I’m so sorry to hear of your family bereavement. Condolences to you and your other half.

  7. Anonymous says:

    Thanks so much for the post.Really thank you! Great.

  8. Michael Blake says:

    The Ottelenghi recipe for chickpeas with swiss chard http://www.theguardian.com/lifeandstyle/2018/mar/17/yotam-ottolenghis-recipes-for-tinned-pulses is worth a try

  9. disgruntled says:

    Thank you for those!

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