23/10/2025
Steve Grima Rainbow Chard
Out in Horsley Park, Steve Grima is growing rainbows you can eat, literally. His rainbow chard is bursting with colour, flavour, and nutrients, thanks to rich Western Sydney soil, sunshine, and a whole lot of farmer love. Each stem brings antioxidants, iron, and vitamin K straight to your plate, making your meals as good for your gut health.
This week only: grab a bunch of Steve’s Rainbow Chard for $2.50 a bunch. A steal for such technicolour magic.
Two recipes to get you started. Rainbow Chard Frittata and Stir fry.
Rainbow Chard Frittata found here
https://www.boxdivvy.com/rainbow-chard-frittata
Rainbow Chard Stem Stir-Fry (Waste Not, Crunch Lots) Serves: 2 Prep: 5 mins Cooking time: 8 mins
Ingredients:
12–16 rainbow chard stems (from about 500 g chard), chopped into 2–3 cm pieces
1 tbs sesame oil (or any neutral oil)
1 tbs soy sauce
1 tsp grated fresh ginger
1 clove garlic, minced
Juice of ½ lime
Optional: sesame seeds, spring onions, chilli slices
What to do:
Heat sesame oil in a wok or large frying pan over medium-high heat.
Toss in garlic and ginger, frying 30 seconds until fragrant.
Add chopped chard stems and stir-fry 4–5 mins until tender and crisp.
Splash in soy sauce and lime juice, toss to coat.
Serve over rice, noodles, or straight from the pan while pretending you’re on MasterChef. Top with sesame seeds or spring onions.
TIP: Don’t throw away the leaves! Wilt them quickly in the same pan for a second dish or toss into a salad.