There's a veggie in our TakeHome boxes to appeal to the "I" and the "N" portion of the Myers-Briggs personality score; or those who have beds where one can select different firmness; or for those with Dijon, brown and yellow mustard in the fridge. Here is a veggie where you don't have to pick just one color, as it comes in a rainbow assortment. And you don't have to select only two qualities. Rainbow Chard is delicious and nutrition-packed and beautiful.
This week the Rainbow Chard comes from the rich alluvial soil of T & D Willey Farms in Madera (Madera County) CA. Farmer Denesse, the “D” in T & D, said she has been waiting a long time for this chard. "We had an unusual weather event this fall. It was wet and cool, and the chard refused to grow." Nothing could be cheerier after a long winter than a harvest of bright pinks, electric yellows, crimsons, oranges, purples, whites, and greens.
Chard is a frost-tolerant winter crop, growing deep and gathering valuable minerals. That's what gives it the chutzpah to be a superfood. Just 1/2 cup cooked chard offers 100% of your DV for Vitamin A plus valuable trace minerals. Store in a separate bag in the fridge, and use as soon as possible. Wash chard right before cooking.
Chard was developed by Swiss farmers trying to emulate the delicate stalks of the coveted Mediterranean cardoon, but which could not grow in their chilly mountains. That is how Chardon Suisse became Swiss Chard. It was once valued for its stalk rather than its leaf. Here in modern America we tend to be attracted to the opposite. The leaves are as succulent as spinach and cook quickly, but don't neglect the colorful stalks. We suggest you add chopped stalks to onion and Arborio rice, and sauté for wonderful ROYGBIV risotto. En Guete!
- Heidi Lewis