Rainbow chard is one of the prettiest vegetables in the garden. Some people grow this purely as an ornamental plant but they’re missing a tasty treat! I’ve found that chard is easier to grow than spinach and will tolerate dry weather better (not that we’re getting much of that around here at the moment!). I sowed some directly into the raised beds in April and thinned the seedlings after a few weeks – after quite a slow start it’s finally ready for picking!
Chard is a great source of vitamins and minerals (A, C, Iron and calcium in particular) and I especially like it when it’s picked young and added to salads. It has a robust texture and I love the slightly earthy taste which goes really well with sweet tomatoes and roast peppers. You’ll be pleased to know that I rescued the little Ladybird below (can you see him?) and put him back to work munching on aphids.
Chard can be substituted for spinach in numerous recipes and, as a cut-and-come-again vegetable, it’s value for money and takes little time to cultivate! I picked some this afternoon and we had it lightly steamed along with carrots, beans and a roast dinner.
I’m always on the look out for something more interesting to take to work, on a picnic or simply as a quick meal. I came across this lovely, healthy recipe which would certainly make a light supper, or an alternative to sandwiches, in a packed lunch.
4 large egga
4 large egg whites
1/4 cup swiss cheese
6 1/2 cups chard
2tsp light butter
There is plenty of salad in the garden to accompany it and hopefully soon the tomatoes will be ready too!
Update: the weather has been really wet and windy but luckily everything seems to be coping quite well in the garden… however, just to be sure, the sunflowers and broad beans have been re-staked today!