As the aubergines, peppers and tomatoes come to an end it’s time to start eating the chard we’re growing for the winter. We’ve got two rows of chard plants, some given to us by a neighbour as seedlings and one row of plants that we found had self-seeded all around the garden. Today we ate some chopped leaves simply cooked in boiling salted water, drained and then tossed in olive oil and chopped garlic.
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 Vineyards near Faugères yesterday – the different varieties of vine turn gradually different colours, marking out the vineyards. |
 At sunset yesterday, the clouds were beginning to gather. Rain is forecast for the next couple of days – good for the garden and the spring at the top of the hill. |
 I’ve brought the peppers indoors to finish drying as the nights are cooler now. |  And a Sunday treat – I made middle eastern sweetmeats with walnuts, dates and ground almonds. |
4 comments:
It's fun how olive oil and garlic makes so many things very very good.
We love our chard, but the addition of oil and garlic sounds good! I think we've got six or so plants, which will be plenty.
The sweetmeats look lovely. They look like a good idea for Christmas. My Swiss Chard looks like it has been taking steroids - the stems are huge. I don't think we are ever going to eat it all.
You're making me hungry here!
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