Good Harvest Farm grown certified organic rainbow chard and silverbeet.
Succulent, fresh and delicious Silverbeet/Chard, proudly grown, picked, packed and delivered from our farm to your family. Swiss chard falls somewhere between spinach and kale, in terms of bitterness. However we find it just as sweet as spinach, especially when cooked.
Chard, also known as silverbeet, swiss chard or rainbow chard is a great spinach-alternative for the warm Queensland climate and packs a hefty nutritional punch. . It has large dark-green leaves with prominent petiole and well-developed edible stalks of various colour.
Silverbeet and rainbow chard are available throughout the year however are in their peak during the cooler months here in Queensland.
Silverbeet contains high levels of vitamins A, K and C, as well as being high in minerals such as potassium, iron, calcium, sodium, phosphorus, zinc and manganese. It is also a rich source of omega-3 fatty acids, flavonoids antioxidants like ß-carotene, α-carotene, lutein, and zeaxanthin.
Look for leaves featuring crispy, crunchy, brilliant dark-green colour and vibrant stalks.
To store: Keep dry, unwashed greens in a sealed plastic bag in the refrigerator up to 2 weeks. Make sure you wash before use.
To use: Add uncooked greens to a mixed green salad. Steam stem pieces 8-10 minutes, and leaves 4-6 minutes. Or sauté greens until tender in a large sauté pan with olive oil, a pinch of salt, and garlic or onion. Watch for color to brighten as this signals they are done. Serve cooked chard alone as a side dish or use them in soup or with pasta, beans, rice, or potatoes. Chard also goes great in stir-fries or in any recipe calling for spinach.
The green leaves can be sliced up and eaten raw in a salad or boiled, roasted or sautéed.
The stems will be more bitter than the leaves and they do take longer to cook, but it’s definitely worth cooking them rather than tossing them in the compost. Just think of all the vitamins loaded in those colorful stalks.
Here are a couple of our favourite ways to use Chard.
Sautéed Garlic Swiss Chard
This is one of our favourite side dishes as it compliments so many other main dishes from salmon to chicken or any roast.
Swiss Chard Tahini Dip
Toasted flatbread and lemon wedges (for serving)
Hot Tip: Dip can be made 3 days ahead. Cover and chill.
Swiss Chard Salad with lemon parmesan breadcrumbs
Tip: Stems can be used in soups, roasted or in stir-fry.
Silverbeet, broccolini and mozzarella pizza