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Chard, Rainbow (Aylmer, ON) - 1 Bunch
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Rainbow Swiss chard is distinguished by its myriad of shockingly bright colors including gold, pink, orange and red.
Rainbow Swiss chard is full of dietary fiber for maintaining a healthy digestive tract. It is an excellent source of vitamin B6, C, E and K, carotenes, calcium, protein, thiamin, niacin and folic acid. It also contains betalain, a pigment that has repeatedly been shown to support activity within the body's detoxification process, eliminating unwanted toxic substances. Betalains are not heat-stable, though, so longer cooking times can decrease their presence.
Rainbow Swiss chard should be eaten raw or just lightly cooked so as to preserve their brilliant color and delicate texture. Use the young raw leaves to add an earthy saltiness to green salad mixes. Gently sauté the entire stalk and compliment with garlic, smoked meats and white beans. Wilt the shredded leaves into pastas or atop pizzas and flatbreads. The stalks of larger plants are equally edible as the leaves, and may be used in dishes for added texture. Complimentary flavors include citrus, tomatoes, garlic, shallots, chickpeas, white beans, potatoes, aged and melting cheeses, cream, mushrooms, bacon, sausage, ham, chili flakes, golden raisins, pine nuts, fennel and herbs such as basil, tarragon and chervil.
The word "Swiss" was used to distinguish chard from cardoon, or artichoke in French seed catalogs. Apparently the seeds of both plants were sold under the same names, and the “Swiss” moniker stuck, becoming a universal label we know today.
Rainbow Swiss chard is full of dietary fiber for maintaining a healthy digestive tract. It is an excellent source of vitamin B6, C, E and K, carotenes, calcium, protein, thiamin, niacin and folic acid. It also contains betalain, a pigment that has repeatedly been shown to support activity within the body's detoxification process, eliminating unwanted toxic substances. Betalains are not heat-stable, though, so longer cooking times can decrease their presence.
Rainbow Swiss chard should be eaten raw or just lightly cooked so as to preserve their brilliant color and delicate texture. Use the young raw leaves to add an earthy saltiness to green salad mixes. Gently sauté the entire stalk and compliment with garlic, smoked meats and white beans. Wilt the shredded leaves into pastas or atop pizzas and flatbreads. The stalks of larger plants are equally edible as the leaves, and may be used in dishes for added texture. Complimentary flavors include citrus, tomatoes, garlic, shallots, chickpeas, white beans, potatoes, aged and melting cheeses, cream, mushrooms, bacon, sausage, ham, chili flakes, golden raisins, pine nuts, fennel and herbs such as basil, tarragon and chervil.
The word "Swiss" was used to distinguish chard from cardoon, or artichoke in French seed catalogs. Apparently the seeds of both plants were sold under the same names, and the “Swiss” moniker stuck, becoming a universal label we know today.
Stoll Family Farm (Aylmer, ON)
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