I consider myself a very fortunate person. I have friends who grow their own vegetables and in their generosity receive handouts. This year it was courgettes, onions, sprout tops and leeks, and all were beautiful and had that indescribable freshness. This next growing season it could be chard.
Chard is a leafy green vegetable often used in Mediterranean cooking. In the Flavescens-Group-cultivars, the leaf stalks are large and are often prepared separately from the leaf blade. The leaf blade can be green or reddish in color; the leaf stalks also vary in color, usually white, yellow, or red. Chard has highly nutritious leaves making it a popular addition to healthful diets (like other green leafy vegetables).
A note of warning - the stalks take longer than the leaves to cook. Almost without exception recipes I've researched suggest 8 minutes for the stalks and half that time for the leaves.
There are a variety ways of using chard including tzatziki, with salmon and other fish, and in pasta and salad dishes.
The vegetable is rich in vitamins, K, A and C and has anti-inflammatory properties.
So given a few weeks I could be benefiting from a vegetable I haven't used before and grown on my own doorstep.