Above: Ruby Chard. When cropped small this adds a rich red colour to green salads. It is part of the Leaf Beet family and leaves can either be used small and raw in salads, or left to grow larger and then cooked and used like spinach.
I'm passionate about growing my own food and building this into my everyday life. In a fast-paced world where food convenience often comes before health, I think our future well-being as humans relies heavily on looking closer to home for our food source. No matter how small your space is, there is something so simple and natural about eating produce you have nurtured from seed. It is a process that reconnects us with nature and the planet as a whole.
**** About Anna****
I've worked on a number of organic farm and garden projects from Cornwall to California. Currently I am Raymond Blanc's Head Vegetable Gardener at Le Manoir Aux Quat'Saisons in Oxfordshire.