This rainbow chard from Otter Oaks is gorgeous. Swiss chard, or more generally, chard, are varieties of beet selected for large stems and broad leaves, rather than large tap roots (beets). The variety of colors is due to betain pigments, the same that give beets their color. Betains are water-soluble, so they will fade when cooked. You can use it pretty much any way you would spinach; in a salad, on a sandwich, or quickly sautéed. We included the stems as well. I like to pickle them to use as a crunchy garnish, but you could use them just like celery and toss them into just about any vegetable medley.
Swiss chard, or more generally, chard, are varieties of beet selected for large stems and broad leaves, rather than large tap roots (beets). The variety of colors is due to betalain pigments, the same that give beets their color. Betalains are water-soluble, so they will fade when cooked.
We had chard in the shares back in the first week. Here it is making a reappearance as the lone greens in the share as summer starts to yield fruiting vegetables like summer squash, cucumber, and beans.
