Chard can be frozen, just a quick blanch first. Also good for stuffing like vine leaves. Chopped up can be added to salads, or finely chopped added to cous cous. Throw it into an omelette, or cooked leftover chard can be added to savoury scones or muffins. Instead of spinach you can have it on an English muffin with egg on top. Very good for you and full of iron.We have grown veg this year, have a glut of chard which I don’t really know what to do with. Purple carrots, yellow courgettes, rhubarb, strawberries, spring onions, parsnips ( not ready yet) and tomatoes which are still green! Next year we are going to get into it a bit more and are planning new raised beds. There isn’t anything better than just popping out to the garden to pick your spoils.
Getting some supplies in this weekend. Seeds etc 🙂Have finished sugar-snap peas, nearly finished strawberries, cauliflowers nearly ready. Its Tomato time 😉
try growing mangetout, or french beans, those dont need a lot of space and can be quite pricey to buy in the shops.I now live in a flat, but I’ve got pots of basil, flat leaf parsley and thyme. I’ve also got a pomegranate bush on the balcony. First year, so nothing doing. Another summer like the one we had should get things going. (Tolerates frost to -10C).
It’s not ecomically worthwhile growing stuff in a limited space such as spuds, when they are so cheap in the shops. I’ll be getting trailing strawberries for the balcony next year.