Some weeks, it seems like the garden has a one track mind: all cabbage all the time, all silverbeet, all snowpeas.

So it’s nice to be able to pull a mix of things out of the garden, and to cook them all for dinner an hour later. In this case, we harvested three stalks of rhubarb, a white beetroot and handful of new potatoes (ranging from tiny to full-sized).

From these, I cooked:

• chicken baked with rhubarb (a Scandinavian recipe, odd but good!)
• grated beetroot cooked with butter (a Stephanie Alexander recipe)
• baked potatoes