The rains are gone and now its time to taste those rainbows!
In a world of leafy greens, rainbow chard is quite the unsung hero. It’s vibrant colors adds just the right amount of pop to any dish, and the rainbow swiss chard we grow here at the farm packs an added sweetness and crunch than any other chard we’ve tried.
Rainbow chard is close relative of the beet, but instead of putting its energy toward producing a bulbous root, chard produces big, tender leaves with crunchy colorful stalks. All parts of the leaf, including the stalk, are edible and a rich source of vitamins A, C, and K, as well as magnesium, potassium, and iron. You can chop them into a colorful salad or use them as leafy wraps for your favorite filling.
Our favorite way to enjoy chard is sautéed with a little citrus to add some zing. For a delicious recipe inspired by the winter season we’re sharing: RAINBOW CHARD W/ MANDARIN and BALSAMIC.
Ever wonder if there’s more you can do with the colorful stalks of rainbow chard? We were excited to find out that you can pickle them! Check out the recipe here: PICKLED RAINBOW CHARD
How to Store Rainbow Chard: After a mild rinse, store chard in moistened paper towels in a plastic bag in the refrigerator. Rainbow chard should be used within a week of purchasing.