Beautiful rainbow chard made an excellent dinner the other night. My little helper tore the chard and chopped the mushrooms, which were sauteed with garlic, prosciutto, and a can of butter beans. We all loved it. But clearly we needed more chard! I knew it would cook down to almost nothing, but the ratio was way off for us.
I also picked up another quart of beautiful berries and added some into a salad and the rest just ate out of hand. Could have eaten the whole quart by myself, but wanted to share the sweetness with my sweeties!
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