We grow chard all summer long, with the first early bunches coming out of the field in late June, and lasting well into October. This leafy green is slightly earthy and a little bitter, similar to spinach but with a milder flavor. The quality of the leaves changes throughout the summer: early chard is more tender, almost buttery, while mid-summer and early fall chard leaves are denser. The stems are crunchy and slightly sweet, like a mix between celery and beet stems. Chard can be used similarly to spinach or kale in both fresh and cooked applications.
Storage Tips
If your bunch of chard is a bit wilty upon arrival, trim the ends of the stems and place in a jar of water in your fridge, preferably with a bag over the top of the greens. Just like a bouquet of flowers, they will perk up for a bit before starting to wilt again after a few days. If you want to make your chard last, cook up the greens early and save the stems for something else later in your week.
