multi-colored carrots we've grown. When the kids dig up the greens, they don't know until they get there whether it will be a yellow, purple, or orange carrot dangling from the other end. This year we're growing purple snap beans that turn green when you cook them.
Today, I wanted to show you another fun thing we've got in our garden right now. For the past two years, we've had really good success growing chard. Unlike most things, it really flourishes in this dry, Texas heat, and the stuff is chock-full of vitamins. This year though, instead of regular green and white chard, we're growing Bright Lights, a kind of chard with multi-colored stems.
Rainbow Chard in the KitchenChard can be chopped up and included in salads for a really pretty touch (especially the smaller leaves; once they get large they tend to be a little more bitter).
It's also delicious roasted with onions and feta cheese. When we prepare it this way, first, we chop the stems, toss them with olive oil and a chopped onion, and roast them at 350 degrees for about 15 minutes.