Become a Market Insider     

Red Swiss Chard

Jul 05, 2018



Did this 'swiss' throw you off? Red swiss chard-related to the beet-is not actually native to Switzerland. This vegetable is from the Mediterranean. 

Appearance & Flavor
Chard leaves are broad and wrinkly with distinct red stalks that feed into red veins throughout the leaves. With the earthy taste of a beet and the saltiness of spinach, the stalks are edible and juicy, yet bitter. When selecting, chose bunches that are not split, brown, or dried out. Dark green leaves and brightly colored stems are the freshest.

Ways to Enjoy
Want to be the talk of your next brunch? This frittata will get the people talking! Eat it raw, cooked, sautéed, baked, stewed, and grilled. Toss it into salads, pastas, and soups, or even top your pizza with it.

Availability & Origin
You can get ahold of red swiss chard all year long. From May to October, states like California and Washington are the main producers. Between November and April, Arizona, Texas, the Carolinas, and Mexico are the top growers.

Storage
Uncooked chard should be stored dry for up to five days in the fridge in a plastic bag, after squeezing out the air. After cooking, keep it in an air-tight container for about four days. Want chard at your disposal? Freeze it and it should last almost a full year.  

Leave a comment

Submitting your question!
Our team of fresh produce experts have produce buying down to a science, which is why we call them Buy-ologists. They are at the source, acting as your eyes and ears in the field at every major agricultural growing region, comparing price and quality to get you the best deal.
Whether you need reliable market information or a mixed load, we are here to help!
Fill out the form below and an Amerifresh Buy-ologist will get back to you within 24 hours.
select
Select a valid category
Enter a valid email
Enter a valid phone number