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.
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.
Seasons/Availability
Chard is heat-tolerant and produces best throughout the Summer months.
Description/Taste
Red swiss chard has lightly savoyed large green leaves with contrasting ruby red petioles or stalks. The ruby red stalks extend into red veins throughout the plant's leaves. Its flavor profile shares the bitterness of a beet green with the saltiness of spinach. Both the leaves and the stalk are edible.
Nutritional Value
Chard packs a huge amount of vitamin A and it is naturally high in sodium.
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 member of the genus, Beta vulgaris, some sources say chard was actually a tasty accident discovered in Switzerland when a discarded beet was covered with dirt and its greens just kept on growing. As its genus suggests, chard is, in fact, a beet that has been chosen for leaf production at the expense of root formation. Unlike traditional beets, chard's roots are inedible. The word "Swiss" was used to distinguish chard from French charde or chardon by nineteenth century seed catalogues publishers and the name simply stuck.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Red Swiss Chard. One
is easiest, three is harder.
Chard is heat-tolerant and produces best throughout the Summer months.
Description/Taste
Red swiss chard has lightly savoyed large green leaves with contrasting ruby red petioles or stalks. The ruby red stalks extend into red veins throughout the plant's leaves. Its flavor profile shares the bitterness of a beet green with the saltiness of spinach. Both the leaves and the stalk are edible.
Nutritional Value
Chard packs a huge amount of vitamin A and it is naturally high in sodium.
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 member of the genus, Beta vulgaris, some sources say chard was actually a tasty accident discovered in Switzerland when a discarded beet was covered with dirt and its greens just kept on growing. As its genus suggests, chard is, in fact, a beet that has been chosen for leaf production at the expense of root formation. Unlike traditional beets, chard's roots are inedible. The word "Swiss" was used to distinguish chard from French charde or chardon by nineteenth century seed catalogues publishers and the name simply stuck.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Barbarella | San Diego CA | 858-454-7373 |
| Cirque Du Soleil Totem | Del Mar CA | 702-513-2146 |
| Burlap | San Diego CA | 858 369 5700 |
| Croces | San Diego CA | 619-233-4355 |
| Toronado San Diego | San Diego CA | 619-282-0456 |
| Sea Rocket Bistro | San Diego CA | 619-255-7049 |
| Cucina Urbana | San Diego CA | 619-239-2222 |
| The Keating Lounge and Restaurant | San Diego CA | 619-814-5700 |
Recipe Ideas
Recipes that include Red Swiss Chard. One
is easiest, three is harder.
