Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Grower
Seasons/Availability
Check for availability.
Description/Taste
Rich green, this chard's lovely leaves grow on a pale whitish-green stalk. The good-looking crinkly and shiny leaves offer a taste that lies somewhere between asparagus and celery with possibly a hint of beet. Botanically a beet, the root itself is inedible as this green has been developed for its very tasty leaves. Aesthetically pleasing to the eye and equally pleasing to the taste buds.
Nutritional Value
Low in calories, one cup cooked chard contains about 35 calories. An excellent source of vitamin A, potassium, and iron, it is a good source of vitamin C, calcium, and fiber. High in sodium, one cup has 315 mg. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that 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
Thinly sliced stems and leaves liven up soups and stews; add during the final moments of cooking. Delicious steamed, shallots, leeks and onions pair well. Briefly sauté in olive oil; add pine nuts for a crunchy bite. Complementary seasonings include fresh sweet basil, nutmeg, oregano and garlic. Add pureed greens to give flavor to pasta dough. To prepare, wash thoroughly. To store, wash leaves well, shaking off most of the moisture. Place between paper towels; wrap in perforated plastic; refrigerate. Use within two to five days. Stalks separated from the leaves keep a few days longer. Swiss chard freezes well.
Geography/History
Locally grown at Coastal Organics in California, chard is a hardy perennial that especially likes the sun's rays but will tolerate partial shade. Not real fussy about soil conditions, it does best in well-drained loamy areas. Preferring a cool climate, chard is more heat-tolerant than spinach and produces continually throughout the summer. At their most tender and succulent stage, the leaves are harvested when they reach eight to ten inches tall. Specialty Produce enthusiastically endorses and strongly supports our local growers, farmers, ranchers and the California farming industry.
Recipe Ideas
Recipes that include Green Swiss Chard. One
is easiest, three is harder.
| Coastal Organics | Homepage |
Seasons/Availability
Check for availability.
Description/Taste
Rich green, this chard's lovely leaves grow on a pale whitish-green stalk. The good-looking crinkly and shiny leaves offer a taste that lies somewhere between asparagus and celery with possibly a hint of beet. Botanically a beet, the root itself is inedible as this green has been developed for its very tasty leaves. Aesthetically pleasing to the eye and equally pleasing to the taste buds.
Nutritional Value
Low in calories, one cup cooked chard contains about 35 calories. An excellent source of vitamin A, potassium, and iron, it is a good source of vitamin C, calcium, and fiber. High in sodium, one cup has 315 mg. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that 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
Thinly sliced stems and leaves liven up soups and stews; add during the final moments of cooking. Delicious steamed, shallots, leeks and onions pair well. Briefly sauté in olive oil; add pine nuts for a crunchy bite. Complementary seasonings include fresh sweet basil, nutmeg, oregano and garlic. Add pureed greens to give flavor to pasta dough. To prepare, wash thoroughly. To store, wash leaves well, shaking off most of the moisture. Place between paper towels; wrap in perforated plastic; refrigerate. Use within two to five days. Stalks separated from the leaves keep a few days longer. Swiss chard freezes well.
Geography/History
Locally grown at Coastal Organics in California, chard is a hardy perennial that especially likes the sun's rays but will tolerate partial shade. Not real fussy about soil conditions, it does best in well-drained loamy areas. Preferring a cool climate, chard is more heat-tolerant than spinach and produces continually throughout the summer. At their most tender and succulent stage, the leaves are harvested when they reach eight to ten inches tall. Specialty Produce enthusiastically endorses and strongly supports our local growers, farmers, ranchers and the California farming industry.
Recipe Ideas
Recipes that include Green Swiss Chard. One
is easiest, three is harder.| Kalyn's Kitchen |
|
Swiss Chard and Mushroom Squares |
