Rainbow chard


Beautiful rainbow chard from the garden ready for tomorrow’s stir fry. I’ve popped it in a jug of water (looking pretty) so that I stays fresh overnight. I find that it hues limp quite quickly in the fridge but standing in a jug of water keeps it perky.
My favourite thing to do with chard is to finely chop the stalks and ribbon the leaves. Then add them into a stir fry. I add the stalks earlier than the leaves as they take longer to cook. Not only do they give great colours to the dish but they also add a lovely crunchy texture.
Monday afternoons are always busy with playgroup and fun so it’s good to get ahead in the morning with the meal prep. Picking this afternoon will speed me along even more.
The girls love harvesting our fruits and veggies. We also picked the last of the apples today. One of the trees has two varieties growing on it so I guess it must have shooted below its graft. I’ve not tried the later fruiting second variety yet to give out if it’s an eater or one to cook with!
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