Chard
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.
