Remember those photos of the empty seed beds that I posted at the beginning of March? Well look now just 30 days later – there’s onions, dead ahead! I’m so proud of my little darlings. I worried about them quite a lot after we’d planted them as the weather had that sudden cold snap but they look just fine.
Today we planted the first early potatoes, Duke of York Whites, and the second earlies, Romano. I’ve been watching them grow their little sprouts while chitting on the windowsill in my study and I feel very attached to them. I hope they like their new beds and grow us loads of lovely potatoes!
See the chard at the back of the photo? Well we picked it and a bit more from elsewhere on our plot and we’re going to cook us a delicious pasta sauce for dinner one night this week.
Swiss Chard Pasta Sauce
(from Riverford Organic Veg website www.riverford.co.uk)
Preparation Time: 10 minutes
Cooking Time: 20 minutes
350g (12oz) Swiss or ruby chard
1 medium onion
1 small piece wet garlic
3 tbsp olive oil
75ml (3 floz) double cream
50g (2oz) parmesan cheese
salt & pepper
1. Roughly chop the chard and steam for 10 minutes until tender. Finely slice the onion and the garlic and gently fry together for 15 minutes until soft and browned.
2. Add the chard to the pan and stir in the cream. Season with salt and pepper and stir in the grated parmesan.
3. Serve with freshly cooked farfalle.
(recipe from Green Cuisine by Anna Ross)
Think you don’t like chard? Have it with pasta and cream and you’ll love it!