Spotlight: Swiss Chard

"Swiss chard is truly one of the vegetable valedictorians with its exceptionally impressive list of health-promoting nutrients." - World's Healthiest Foods

Swiss chard, with its buttery flavor, crisp stalks, and tender leaves, is one of the most delicious local greens. Swiss chard is also one of the healthiest foods in the human diet and should not be overlooked. Skip, of Wishing Stone Farm, grows the best swiss chard you will ever experience (because with all of it's flavor and beauty, that is what it is- an experience). We are thrilled to offer this divine green again this season.

Health Benefits

"Chard is a nutritional powerhouse, a superb source of calcium and potassium, vitamin C, vitamin A and beta-carotene, as well as two carotenoids (lutein and zeaxanthin), which some studies have indicated can help protect the eyes against vision problems such as macular degeneration and cataracts." [source]

Storage

Store chard in a tight plastic bag with as little air as possible for up to five days. Alternatively, chard can be blanched and frozen for a couple months. [source, World's Healthiest Foods]

Preparation

Rinse chard under cold water. There is no need to dry the leaves because the added moisture will help in the cooking process. Cut away the greens from the stems and chop according to your recipe.

Flavor Friends

Butter, GARLIC, peanut oil, onions, salt, vinegar (balsamic, red wine)

Cooking Methods

Do not discard the stems! They harbor exceptional flavor and add another layer of texture to any dish. Cook stems covered for 3-5 minutes or until soft before adding the greens. The shorter the cooking time, the more nutrients chard will retain.

• Raw: while the leaves are tough and strong in flavor, raw chard can be added to salads if you are willing to give it a try.
• Sautéed: Sautee in a pan with garlic and olive oil or butter. 
• Boiled: "Swiss chard is only one of three vegetables we recommend boiling to free up acids and allowing them to leach into the boiling water; this brings out a sweeter taste from the chard. Discard the boiling water after cooking; do not drink it or use it for stock because of its acid content." [source, World's Healthiest Foods]
• Steamed until wilted (about 2 minutes)
• Stir-fried