Remembering Chard from my Garden

In this world of everlasting white, it is important to be reminded of green and moist earth and dew settled among the leaves of lady's mantle and fresh veggies.

I made a turkey stew the other day with a container of the meaty broth we freeze after we boil down the bird's carcass. The last ingredient was approximately a cup of chopped Swiss chard that I froze last summer.

I just finished the last of the stew for lunch, and was struck anew by the earthy taste of the chard. It's subtle but my tongue is rolling around picking up stray molecules because the memory of this is so pleasant.

Green is such a lovely color, don't you think?