Grower
Seasons/Availability
Check for availability.
Description/Taste
Electrifying! In color, that is. This is truly a beautiful bunch of rainbow chard that proudly boasts electric pink, yellow and orange stems. Striking large green leaves have a chewy texture and a just-right taste. Actually two vegetables in one, the colorful stalks and leaves are deliciously edible. Wow.
Nutritional Value
Chard provides an excellent source of vitamin A, iron and potassium. This nutritious vegetable also offers a good source of calcium, vitamin C, and fiber. One cup of cooked chard contains about 35 calories. Naturally high in sodium, one cup contains about 315 milligrams. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.
Applications
Add vibrant and tasty pizzazz to salads. Use in moderation as it has a tendency to dominate. Stir thinly sliced leaves and stems the last few minutes in soup and stew. Brief cooking is best as the colors fade with lengthy cooking. Sauté, braise or steam with shallots, onions, butter, garlic, cream, lemon, vinaigrette or sauces, such as Mornay or béchamel. Serve hot or room temperature. Slice; blanch; add to savory custards, frittata-style egg dishes and stuffing. Use leaves to enclose chopped and blanched stems along with grain or meat stuffing. Layer leaves; ham, cheese and chopped stems in custard; bake until heated through. To prepare, wash well. To store, wrap in plastic; keep in coolest part of refrigerator. Use promptly for optimum quality. Separated stalks store a few days longer.
Ethnic/Cultural Info
Spain and Portugal sauté chard in a deliciously strong oil and add pine nuts, garlic and even raisins. In Nice, stalks are cooked in a bouillon thickened with an oil-based roux and seasoned with garlic and mashed anchovies. Italians pack chard into fat tortelli or add pureed chard to pasta dough and gnocchi. France includes it in scrumptious pork sausage patties called caillettes or gayettes.
Geography/History
Locally grown in California at Jaime Farms, this renowned and prosperous farm has been growing outstanding produce since 1997. Producers of more than one hundred-fifty premium products, Jaime Farms has several locations in California including 7 acres at City of Industry, 25 acres in Yucca Valley, 10 acres in Santa Maria and 40 acres in Barstow. Sources say one of the places chard first grew was Sicily, although it is thought the Near East and the Mediterranean also knew this vegetable. "Cicla", the scientific name, is from "sicula" which does seemingly refer to Sicily. Specialty Produce adamantly promotes and enthusiastically endorses our local growers, farmers, ranchers and the California farming industry.
