Deep green goodness is best enjoyed from leafy greens that are as fresh as possible. These giant chard leaves were picked from my garden and steamed within 24 hours. Once you've tasted veggies as fresh as this, you'll understand why so many cooks become gardeners. They were grown from seeds planted last year from my friends at
JL Hudson and pretty much grow themselves in most conditions. Just add water and wait for them to flourish.
Before cooking up these leaves last night, I went to
my local yoga studio for a little post-work breath, stretch and relax. By strange coincidence, my fabulous teacher, Gabe Hendrie, was comparing some of the poses to chard and fresh salad greens. She described how yoga poses and greens are not as good if they wilt, and how the simplest of ingredients and poses make the most vibrant and nutritious dishes and yoga asanas. She also said that the best reason to do anything, whether yogic, food-related or otherwise, is for the pure enjoyment of it. Of course,
