Swiss chard

I have the best rainbow chard I have ever grown, probably because of the really wet spring we have had, which lso kept last year's going till recently. So today I have wilted a couple of buckets down, chopping the finer stalks for winter soups and leaving the thick ones large for braising. All in the freezer.

We also had the last of the peas today, which were a bit large. Sweatwd onion and chopped chard stalks, added third of a stock cube. a little water and peas then shredded leaves at the last minute. Yummy.