We recently signed up to an organic vegbox scheme. Partly, this was so we could get regular fresh vegetables which you just cannot get from Sandy, despite it being famous for market gardening. Supermarket vegetables (and a lot of their food in general, viz especially chicken) are often tastless. We also liked the idea of trying organic food and supporting the idea. Another benefit of the vegbox idea is that you get a selection chosen by the firm that runs the scheme so that, as well as getting staples like potatoes and gloriously misshapen carrots still covered in mud, you get things you’ve never tried before, wouldn’t think of buying (e.g. cabbage), or, as in the case of chard, never heard of before.
More than anything, chard is a wonderful word, similar to one of my favourites, snood. You don’t see snoods much any more. Anyway…
Chard is a bonkers plant a bit like spinach but you can also use the stems of a chard. I sauted it, not very well, and it was very tasty. We had ruby chard if that makes any difference: it certainly looked striking with bright red stems.
I’m worried about the impression this post gives of me, speaking as someone who works for the public sector in education, has been described as a rabid public transport fan and car-hater
, and is now advocating organic vegetables. I should point out in my defence that I don’t read the Guardian (not much) and never wear sandals, which I detest.