Chard (and Beets) 101

Did you know that chard is actually a type of beet cultivated for its leaves?  This means you can follow cooking tips and recipes for chard when using beet greens and vice versa. Beet greens and chard are similar to spinach (same family) but with less water content and a distinct and unmatched flavor. You can eat beet greens and the beets themselves cooked or peeled and raw. We grow regular red beets, chioggia beets and golden beets.  Some say the golden beets are milder and less “beety” than your normal beet.  I say golden beets are like unicorns.

MORE IDEAS FOR EATING: 

Eating kale or chard raw:  Although I tend to think of these greens as cooking greens, many of our market customers and CSA-ers tell us that they make raw salads from both, such as the Sesame Kale Salad.  The raw kale has a taste reminiscent of broccoli, which makes sense since the two are both in the same family of plants (cabbage).  “Massaging” the de-stemmed kale leaves with a splash of balsamic vinegar or lemon will have a similar effect as blanching.  It will brighten the green and soften the texture. Chard is in the same family as spinach.  When juicing or eating chard raw in salads, take off the leaves from the stem for less astringency.  Use the brightly colored stems for interest in any salad after marinating in your favorite dressing OR glaze them in honey.  Recipe for glazed chard stems is in our recipe section.

MORE STORING TIPS: 

Storing chard and all greens: Store lettuce and cooking greens in a plastic bag in the refrigerator (or a plastic container of some sort). Adding a dampened paper towel will help regulate the humidity in the bag.   Alternatively, some people rave about washing lettuce leaves in their salad spinner and then storing them in the spinner in the fridge.

Basil: Store the basil at room temperature if you can.  If it is a hot day and you have no air conditioning, try this: Adjust your fridge down away from the coldest setting and insulate the bag of basil by wrapping a towel around it. The towel just serves as insulation from getting too cold. The cold will often blacken basil leaves.

(And- we are expecting tomatoes very very soon to accompany the basil!)