Produce Briefs...
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
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.
Seasons/Availability
Green Swiss chard is available year round.
Description/Taste
Swiss chard leaves grow on a pale whitish-green stalk. Shiny and dark green, the crinkly green 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 specifically for its unique leaves.
Applications
Swiss chard leaves are hearty enough to be braised in soups and stews. They also make a good wrapper in applications as dolmadas or terrines. Swiss chard may be substituted for regular spinach in a classic hot artichoke dip preparation. The stems can be cooked separately in a creamy gratin.
Geography/History
A hardy perennial, chard 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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Green Swiss Chard. One
is easiest, three is harder.
Green Swiss chard is available year round.
Description/Taste
Swiss chard leaves grow on a pale whitish-green stalk. Shiny and dark green, the crinkly green 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 specifically for its unique leaves.
Applications
Swiss chard leaves are hearty enough to be braised in soups and stews. They also make a good wrapper in applications as dolmadas or terrines. Swiss chard may be substituted for regular spinach in a classic hot artichoke dip preparation. The stems can be cooked separately in a creamy gratin.
Geography/History
A hardy perennial, chard 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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Boathouse Harbor Island | San Diego CA | 619-291-8011 |
| Cafe Secret | Del Mar CA | 858-792-0821 |
| The Smoking Goat | San Diego CA | 858-232-4220 |
| Sea Rocket Bistro | San Diego CA | 619-255-7049 |
| Finch's Wine Bar & Bistro | La Jolla CA | 858-456-4056 |
| Sessions Public | San Diego CA | 619-756-7715 |
| Bleu Boheme | San Diego CA | 619-255-4167 |
| D Bar SoCal | San Diego CA | 619-632-7644 |
| Zel's Del Mar | Del Mar CA | 858-755-0076 |
| Whisknladle | San Diego CA | 858-551-7575 |
Recipe Ideas
Recipes that include Green Swiss Chard. One
is easiest, three is harder.
