More January fruits and veggies. Does anyone eat swiss chard? What is it anyway? I bought a bunch because of the lovely magenta veins in those magnificant leaves, but never have tasted it, or known anyone who cooks it. Hmmm. Done in a very loose watercolor style, with new Daler Rowney watercolor pencils and big brushes. A little white gouache to bring up the white veins. Thanks for looking.