For the last few weeks the garden has truly bloomed…and bolted in some places. A combination of hot sunshine and lots of rain made the rhubarb chard we had planted as part of the River Cottage Seed Project bolt over the space of 2 days. A bit of searching around the internet found that we could still eat bolted chard (unlike bolted radishes, yuk!)
I used the lovely Mallika’s recipe for Saag Aloo. I’m not sure if you can use the word “saag” if it is made with chard, hence why I’ve called it Chard Aloo. I made a very tasty curry that I will certainly be having again.