My interest in this particular issue is all about chard.
Not the white wine, but rainbow chard, the extrovert sister of silver beet and long considered the poster girl for the heritage vegetable movement.
I love it in a risotto and the New York Times has an interesting recipe for chickpea and chard soup.
This weekend I'll be pulling out the last f the cherry tomatoes, getting the chooks to turn the soil over and then preparing for another planting of spinach, silverbeet and rainbow chard.
