Spring Harvest

We had an abundance of Swiss chard this week so I found a couple of delicious recipes to make: Swiss chard pesto and lentil and Swiss chard soup. Bill and I are both very cold natured so have no problem eating soup in during warm weather. I like the simplicity of a one-pot meal this time of year, too. I froze the pesto in an ice cube tray. Once it has frozen, I'll pop out the little cubes and store them in a container in the freezer for quick meals throughout the year. (I know your skin can take on an orange cast from eating too many carrots; can it turn green from too much Swiss chard, kale, etc.?)

I didn't take photos of the food, but I did get a picture of one of the hollyhocks that has returned this year: