There are few things we grow that are quite as colorful as our Swiss chard. We’ve had great luck in recent years with this crop, which is botanically identical to beetroot, hence the similarly shaped stalks. Like all leafy greens, chard is chock full of vitamins.
Storage: Chard should be stored in plastic in the fridge and ideally used within a few days. If the leaves start to wilt, they can sometimes be revived with a bit of ice water. If they’re really lazy, they are best added to soup.
Preparation: Chard goes great in a smoothie, but many people are bothered by the acidic aftertaste, so light cooking is our ideal preparation. Unlike kale and collards, the stems of Swiss chard are great to eat, but they need a longer cook time than the leaves, so if you’re making a stir fry it’s best to separate them out and start them cooking first, then add the leaves for just a minute at the end.