Related to beets, this nutrient-dense, delicious, versatile vegetable doesn’t get nearly the amount of attention as popular greens such as spinach and kale.An excellent source of vitamins A, B, C, K, heart-healthy omega-3 fatty acids, calcium, copper, iron, manganese, phosphorus and potassium—it’s among the healthiest foods you can eat.Fun fact: Swiss chard is a Mediterranean plant and not actually native to Switzerland, as you might expect.This variety is highly productive and resists bolting, resulting in a longer growing season.This variety is highly productive and resists bolting, resulting in a longer growing season.Rhubarb chard has deep-green, crinkly leaves with bright crimson stalks that contain phyto-nutrients called betalains.But it’s still considered a cool season crop with an optimal growing temperature of 50–70°, as these conditions produce the sweetest, most tender leaves.If you’re growing in warmer temperatures, consider planting Swiss chard where it will receive afternoon shade.Because Swiss chard grows tall, we recommend planting it in the top section of your Tower Garden.Aphids are small insects that typically feed on young plant growth, causing it to appear puckered or deformed.are small insects that typically feed on young plant growth, causing it to appear puckered or deformed.Downy mildew looks like fine white cotton or frosting and often infects lower plant leaves first.As the disease progresses, spots enlarge, ultimately resulting in small holes before leaves turn brown and die.Tower Tip: Learn how you can naturally beat bad bugs and prevent plant diseases.Swiss chard leaves make a convincing spinach substitute, as the stalks do for asparagus or celery.The healthy green is delicious simply sautéed with lemon juice and sprinkled with Parmesan cheese. .

How to Harvest and Store Swiss Chard

Swiss chard is ready for picking 30 days after sowing if you want baby leaves.Grow chard for late spring and early summer harvest in cold-winter regions.Swiss chard holds up well against warm temperatures, unlike other leafy greens.Store Swiss chard cold and moist, 32°-40°F (0°-5°C) and 95 percent relative humidity.Place chard in the refrigerator in a perforated plastic bag in the vegetable crisper section.Chard that is stored too cold or too long will develop brown spots on the midrib and the leaves will wilt and yellow. .

Chard : From Seeds To Harvest

To harvest the crop even earlier, start the seeds indoors and move outdoors when nighttime temperatures are no lower than 28 degrees.Mulch with grass clippings or compost to add extra nutrients to the plant’s growth, and water moderately. .

When & How To Harvest Chard – Swiss Chard Harvesting Tips

As a big fan of leafy green vegetables, I love that chard has incredibly long harvest season.And you can continue doing it until late autumn when air temperatures drop below freezing point….Since I grow it primarily for young and tender leaves (they make a great salad when mixed with other leafy greens such as arugula, spinach or lettuce), I first harvest it only six weeks after sowing it.I pinched of its biggest three leaves and left the rest so the plant could regrow itself and give me more harvest.So, instead of discarding the thinnings, we actually eat them as our first harvest and thus feed two birds with one scone!As you can see in the bottom part of the picture, I already picked a few leaves and left the rest so the plant could regrow itself.This protects the growing bud inside the plant and enables it to regrow itself much faster than without any leaves at all.Of course, you can harvest it this way at any time, however, I only do it when plants are overcrowded and need to be thinned in order to become even bigger and re(grow) even faster.Now if you are only interested in mature leaves and stalks, you need to wait a bit longer for the harvest.Plant it in March and you can expect to start harvesting full-sized leaves and stems somewhere towards the end of June….At that point, I no longer limit myself to just leaves and start harvesting stalks (stems) as well.Unlike other leafy greens (such as spinach and lettuce), summer heat does not stop it from growing and does not make it bolt either (in its first year).So, as long as you’re picking it regularly, it keeps producing new leaves throughout the whole summer and all the way until first hard freeze, which usually occurs late in autumn or early in winter.If you live in an area where winter temperatures rarely drop below freezing point, then your luck is in.The leaf growth may slow down a bit during cold spells, however, you can continue to harvest it, not only through the winter, but through the entire spring as well….For us, the chard harvesting season usually ends once harsh winter begins.What’s interesting though is that each year, for some reason, a handfull of my chard plants survive the winter.The thing about these winter survivors is they start growing and producing new leaves again – as soon as temperatures outside rise above freezing point.They provide us with fresh produce very early in the spring, in times when growing season is just starting and homegrown vegetables are in short supply.The leaves of winter survivors may be a bit sturdier, but nonetheless edible and full of healthy vitamins and minerals! .

How do you clean and cook Swiss chard?

Clean each leaf one at a time, making sure to get into the crevices and crannies of the stems and leaves that can hold dirt, insects, and other garden debris.Chard leaves that have been put through the food processor can be used as an ingredient in smoothies, pesto, or dips and spreads such as hummus.The preparation people are likely to be most familiar with is a braise, as in Southern-style greens where the leaves are chopped and cooked low and slow, with fatty meat as seasoning. .

How To Harvest Swiss Chard

It has large circular green leaves and the stalks can be white, yellow, pink or red and they’re also edible.Swiss chard plants are fast growing and can reach 12 to 20 inches (30 to 50 cm) tall.The best time to harvest green leafy vegetables is early in the morning when the leaves are plump and sweet.To harvest swiss chard as a whole, cut the plant off at its base with a sharp knife and discard any outer leaves that are yellowing or discolored.To remove individual leaves from the silverbeet plant, pluck them off gently by hand or using a knife, just below where they meet the main stalk.Once harvested, swiss chard leaves will keep fresh stored in a plastic bag in the crisper section of the fridge for 5 to 7 days.Young, tender swiss chard leaves can be finely chopped and eaten raw in salads, while the older leaves can be steamed, stir fried or added to omelettes, quiches, frittatas, pies and many other dishes.The stems can be chopped and added to soups, stews, curries or stir fries.Swiss chard / silverbeet is an easy plant to grow that can provide you with a steady supply of nutritious green leaves. .

Creamed Swiss Chard (Ready in 15 Minutes)

Creamed Swiss Chard is an easy and beautiful side dish that’s quick to make!Swiss chard is a beautiful veggie with crisp colorful stalks and flavorful leaves.In this recipe, they are cooked with garlic until tender and a bit of cream is added for a buttery flavor.VEGGIES Swiss chard is the main ingredient, of course, but this dish would be great with any greens!Super easy to make, healthy creamed swiss chard can be on the table in minutes!It makes a great snack served warm over toasted homemade bread or topped with a bit of cheese. .

versatile swiss chard becomes a tart

I’ve found swiss chard to be one of the most forgiving greens to grow.Swiss chard is versatile, easy to grow, nutritious and abundant this time of year….Granted, kale grows well into the cooler months and can easily be substituted for spinach or any dark leafy green, though there is something about swiss chard (at least for me) that I just love…perhaps it’s the red and green contrast or simply its abundance all spring, summer and fall…you can count on swiss chard to be there when spinach is not.I plant swiss chard in the early spring and enjoy it all summer and into the late fall….During the hot days of summer I rely on it to become my ‘spinach.’ Spinach bolts when the weather turns hot – swiss chard does not…one row will give nutritious greens for months.I simply cut the larger, outer leaves, and more grows back!Simply cut or tear the leaves away from the thick stem, chop and then steam, saute, bake or add to soups.This recipe is the simplest of the two as it only requires a baking sheet and one puff pastry sheet…I have yet to make my own puff pastry, though I so want to…but, until then, a store bought one (without the high fructose corn syrup) will suffice….12 ounces fresh swiss chard (frozen works well too – be sure to thaw and squeeze dry) – spinach can be substituted or a combination of the two.Sprinkle half of the Parmesan over the bottom; place tart on lower rack in preheated oven, for 5-8 minutes, or until cheese lightly browns.Chop and saute swiss chard, in a large skillet, over medium heat.Spoon about 2/3 ricotta mixture onto the baked pastry shell and then top with swiss chard. .

Swiss chard — Old Recipes — Sanaa's Gourmet

Before industries entered the food business all the dishes were farm to table.My grandfather's house sat on top of a hill in a Mediterranean village in Syria.There were many figs trees and countless grape vines growing on the stone hedges and in between my grandfather's plants.His favorite crops included swiss chards, potatoes, parsley, tomatoes, eggplants and zucchinis.Bulgur on the other hand was available and something they could store for a year in a special, cool mud room-- the original pantry.Squeeze any extra water and then, mix with diced tomato, cooked garbanzo beans, chopped onion, mint and salt.Place the blanched Swiss chard leave on flat surface, spoon about large tablespoon of the stuffing in the center and roll like a cigar.Line the bottom of medium sized cooking pot with slices of potatoes and onions.Mix the seasoning with garlic and lemon, gently and with the help of mitten remove the china plate and pour over the rolls.Vegetarian Swiss Chard Rolls Recipe Type : Main Dishes Cuisine: Middle Eastern Author: Sanaa Prep time: 40 mins Cook time: 35 mins Total time: 1 hour 15 mins Serves: 6 This dish will transfer Swiss chard to amazing healthy main dish Ingredients 2 pounds fresh Swiss chard.salt and black pepper to taste Instructions To make the stuffing: Soak the bulgur in water for 30 minutes.Squeeze excess water and toss with the onion, tomato, garbanzo beans, half of the chopped mint, lemon zest, olive oil, pepper and salt.Drop the Swiss chard leaves, bring back to a boil and blanch for one minutes.Line the bottom of heavy cooking pot with slices of raw potatoes and onions. .

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