Produce Briefs...
Cantaloupe Melon
The cantaloupe is defined by two elements: its roughly netted stone and green colored skin and its aromatic orange-coral colored flesh. When perfectly ripe, the flesh is juicy, unctuous and sweet.
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
Locally grown in California, check for availability.
Description/Taste
Very visually appealing with its shiny green ribbed leaves, red chard offers a slightly bitter flavor. The attractive green leaves are in colorful contrast to the brilliant red stems.
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
Sauté or braise gently with a variety of fresh vegetables. Chard's bitter flavor fades with cooking. Use as attractive edible garnish for main entrées and special dishes. 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. Chard freezes well.
Geography/History
Locally grown in California at Coastal Organics and grown for its great-tasting leaves and stalks, chard is the oldest member of the beet family. Curiously and quite extraordinarily, red chard's appearance has stayed pretty much the same for more than two thousand years. When green and yellow chard varieties were developed at a later time, a Swiss botanist in the sixteenth century documented their characteristics and ever since, this vegetable has since been dubbed Swiss chard. The leaves of chard are mainly eaten; however, it is in the same species as the garden beet, which is grown for its edible roots. Other names include Swiss Chard, Silverbeet, Perpetual Spinach, Crab Beet and Mangold. Specialty Produce strongly supports our local growers, farmers, ranchers and the California farming industry.
Recipe Ideas
Recipes that include Red Swiss Chard. One
is easiest, three is harder.
| Coastal Organics | Homepage |
Seasons/Availability
Locally grown in California, check for availability.
Description/Taste
Very visually appealing with its shiny green ribbed leaves, red chard offers a slightly bitter flavor. The attractive green leaves are in colorful contrast to the brilliant red stems.
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
Sauté or braise gently with a variety of fresh vegetables. Chard's bitter flavor fades with cooking. Use as attractive edible garnish for main entrées and special dishes. 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. Chard freezes well.
Geography/History
Locally grown in California at Coastal Organics and grown for its great-tasting leaves and stalks, chard is the oldest member of the beet family. Curiously and quite extraordinarily, red chard's appearance has stayed pretty much the same for more than two thousand years. When green and yellow chard varieties were developed at a later time, a Swiss botanist in the sixteenth century documented their characteristics and ever since, this vegetable has since been dubbed Swiss chard. The leaves of chard are mainly eaten; however, it is in the same species as the garden beet, which is grown for its edible roots. Other names include Swiss Chard, Silverbeet, Perpetual Spinach, Crab Beet and Mangold. Specialty Produce strongly supports our local growers, farmers, ranchers and the California farming industry.
Recipe Ideas
Recipes that include Red Swiss Chard. One
is easiest, three is harder.| Neighborhood Foodie |
|
Rick's Tacos with Garlicky Mexican Greens |
