Produce Briefs...
Currant Red Berries
Red currants are tart but can be eaten fresh, cooked or dried. Add fresh red currants to cornmeal pancake batter or cook currants with sugar and water until the mixture has thickened and use as a syrup.
Radicchio
Cooking radicchio brings out the vegetable's natural sweetness but it can also be served fresh. Grill radicchio halves and combine with cooked white beans and balsamic vinaigrette.
Seasons/Availability
Baby red Swiss chard is available year round.
Current Facts
The dark green leaves and reddish stalks of red chard have a stronger flavor than the chard variety with lighter leaves and stalk.
Description/Taste
Picked when immature, baby red Swiss chard has thin rub red stems with matching veins that extend into its green leaves blushed with red and purple. The leaves are shiny and tender, their flavor slightly bitter and slightly salty. If the outer leaves are continually cut and harvested as the plant grows, the center stalk will continue to produce leaves all season.
Geography/History
Chard is the oldest member of the beet family. 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.
Recipe Ideas
Recipes that include Baby Red Swiss Chard. One
is easiest, three is harder.
Baby red Swiss chard is available year round.
Current Facts
The dark green leaves and reddish stalks of red chard have a stronger flavor than the chard variety with lighter leaves and stalk.
Description/Taste
Picked when immature, baby red Swiss chard has thin rub red stems with matching veins that extend into its green leaves blushed with red and purple. The leaves are shiny and tender, their flavor slightly bitter and slightly salty. If the outer leaves are continually cut and harvested as the plant grows, the center stalk will continue to produce leaves all season.
Geography/History
Chard is the oldest member of the beet family. 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.
Recipe Ideas
Recipes that include Baby Red Swiss Chard. One
is easiest, three is harder.| Cooking 4 the Week |
|
Pickled Swiss Chard Stems |
| Modern Beet |
|
Swiss Chard with Indian Lime Pickle |
| Food.com |
|
Baby Swiss Chard With Bacon, Pine Nuts and Raisins |
