Chard, Red and Green Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name:
Chard is used as you would cooked spinach or used as a garnish.
Good-quality Swiss Chard will have bright-green or red leaves (depending on the variety). The leaves will be crisp, upright and not wilted.
Avoid chard with leaves that are wilted, yellowing or have dark green patches of slime on parts of the leaves.
Always store lettuce, cabbage, etc in the refrigerator.
To prolong storage life, cut the stem end and soak in warm water for 2-3 minutes before storing in your refrigerator.
In general, vegetables will not ripen further after harvest.
Don't throw away lettuce, greens, celery, etc that has been in your refrigerator a little too long and gone limp. Revive most leafy vegetables by cutting a small amount from the stem-end, soaking in warm (100 degree) water for 5 minutes, drain and refrige
Celery Root Uses and Availability
Also called apio and celeriac, celery root can be eaten raw, cooked, used in soups, stews and salads.
Good quality celery root will be very firm (...)
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