#NABLOPOMO: Spinach and Chard

spinchard

Ma rather likes rescuing spinach and chard, and here we have it. The Spinach is rescued, and we have found some chard for her to plug in. It’s a  bit hard to resist, when she waves the tray at you, says your name and does that wide eyed thing that only mums do. She has been somewhat worried over the last few days, that the rain might bring the slugs and slimers out to kill the new plugs. For the moment, they are still there. My on concern, is that she planted them into open ground and this is going to make them very vulnerable on a plot where open ground isn’t necessarily a good place to be if you are a new plant.

I don’t mind spinach and chard myself, it’s a reliable crop that makes for interesting onion bhajis and pasta bakes. Along with cauliflowers and cabbages, spinach and chard make their way into the ‘Indian’ Food that ma cooks. The spinach that she has rescued, she tells me that it’s perpetual spinach. In her eyes, this is proper spinach. Mainly because it has large, broad leaves with quite a thin spine. This makes for me leaf, and less stalk. The other time of spinach that Ma is hoping to get onto the plot, is Mustard Greens. I need to look into getting the seeds what ma calls proper, proper indian saag. What she really wants, is that yellow flowered stuff that farmers sow on an industrial scale on their fields as a green manure.

Chard is a good substitute, and seems to also do well when left to it’s own devices. Not sure what variety we have here, but I do remember having both Vulcan Chard and also bright lights chard. The former, has lovely bright red stalks, with the latter having stalks that can be bright yellow at times. What I don’t have at the moment is Kale, but there are a few cabbages knocking around.

One thought on “#NABLOPOMO: Spinach and Chard”

  1. I grow (and eat with relish) lots of chard here in Brisbane, we call it Silver beet. But I think it’s all the same family. As well as the green chard I also plant the rainbow coloured chard with nice bright stems. I love it just steamed with a nob of butter, or added to a frittata.

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