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Red or Green Swiss Chard

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Swiss chard is a leafy green vegetable with red or green stems and dappled leaves from the same family as beets and spinach. Despite what the name may tell you, it comes from the Mediterranean, not Switzerland. Similar in nutrient density to kale, Swiss chard has a mild flavor. Its leaves are more tender and quicker cooking than kale, making it a great weeknight swap. To prep chard, wash thoroughly, then cut the stems from the leaves. The stems can be cut into sticks and roasted or even pickled for a nutritious snack. The leaves can be rolled and chopped finely, or left whole to use as wraps. You can also chop the stems thinly, like you would celery, and sauté with the leaves, making sure to cook the stems longer.



Dagele Brothers Produce, Florida NY

Dagele Bros. Produce, operated by Frank, Robert and Randal Dagele was started in 1919, when the brothers' grandparent's, John and Josephine, emigrated from Poland and settled in the 22 square miles of Orange County known as the "Black Dirt" region. A bit of geological happenstance has made the area home to some of this country's most fertile soil due to having been formerly the bottom of a nutrient rich lake. The sulfur rich soil makes for particularly spicy alliums so the Dagele Bros. devote about 180 acres of their 400 acre farm to growing cooking onions. "We sell our onions with the tops still on them, they're extremely fresh and have a better taste," Doreen, the Dagele sister, says. The other crops grown on the Dagele brothers' farm are 125 acres of salad greens, 40 acres of pumpkins and winter squash, and 20 acres of different vegetables that range from artichokes to zucchini.

Store in the crisper drawer wrapped in a towel in a plastic bag for up to 5 days.

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