Swiss and rainbow chard with Rory O’Connell in the Kitchen Garden at the Ballymaloe Cookery School. Plenty of colour in the beds now, with tender leaves and crisp stems ready to pick. In season from late spring to autumn, and often longer with a little protection. Top tip: cook the stems first, then add the leaves afterwards 🌿 Fun fact: chard is actually a close cousin of beetroot, prized for its leaves long before the root became popular 🌱 | Ballymaloe Cookery School

Slow mo chard chomping The chicken content you didn’t realise you needed ! Chard might look like just a colourful leaf, but for chickens it’s a little bundle of goodness. It’s rich in vitamin A for bright eyes, vitamin K for strong bones and lots of natural antioxidants that keep their immune systems ticking along. It supports feather quality, overall condition and gives them something fresh and exciting to forage through. Hand-feeding your hens turns nutrition into a moment of connection. When