Wednesday, 18 July 2007
If you want to add some vibrant colour to your garden grow some Rainbow Chard - and it tastes good too! I couldn't resist picking some to add to a risottto last night, although they will grow a lot bigger if I wait for a few weeks. They are two vegetables in one: cut the green leaf off the central coloured stalk and chop and use like spinach; cut the stalk up and cook as you would asparagus. Combine the leaves and stalks in the same dish - a quiche, pasta, risotto - and you get the full chard experience.