We added Swiss Chard to our list of crops just a few years ago. It's wonderful to have another leafy green in our arsenal of homegrown veggies! Swiss chard is a hidden gem - an old fashioned green that often gets forgotten about. I've met some people that have it in their gardens as a matter of course, but there are a lot of people that have never tried it before. It's so good for you - swiss chard will add a ton of nutritional benefits to your soups, casseroles, breakfast... etc. etc. Try it out!
Season: June, September - November
Greens should always be washed thoroughly in cool water. Store them still damp with water, wrapped loosely in plastic , in the refrigerator.
Long Term Storage - Freezing: Blanch greens for 2-3 minutes before freezing. Cool immediately and drain excess water before placing in freezer-safe containers. Alternatively, simply freeze the cooked leftovers of a recipe, such as the soup below.
We know that beets and chard were bred from the same ancestor, but little is known about the exact course that brought chard to be what we know today. We know for certain that it was enjoyed by Ancient Greeks and Romans in 2000 BC, and cooked into a soup with sorrel in the Middle Ages. The colorful leaves we grow today are not too different then what they ate so long ago.
Chard follows close behind spinach in the ranks of healthiest vegetables. “Swiss chard is an excellent source of bone-building vitamin K, manganese, and magnesium; antioxidant vitamin A, vitamin C, and vitamin E; heart-healthy potassium; and energy-producing iron. It is a very good source of bone-healthy copper and calcium; energy-producing vitamin B2 and vitamin B6; and muscle-building protein, and heart-healthy dietary fiber. In addition, Swiss chard is a good source of energy-producing phosphorus, vitamin B1, vitamin B5, biotin, and niacin; immune supportivezinc; and heart-healthy folate.” -whfoods.com