Last updated: May 2010
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Organic food fact sheet Chard Chard, sometimes called "swiss chard", is a member of the beet family. Its large tender leaves are eaten as a vegetable. At Rippling Waters Farm we grow green, red, and rainbow chard; all of which are named after the colors of their leaves and stems. Chard is a good source of Vitamins A and C and Iron. Some people remove the stems and cook them separately to avoid overcooking. Chard tastes great steamed or use it instead of spinach in your favorite dishes. Another idea is to boil fresh potatoes (leave skins on) and add the chard at the last minute. Chard and Potato Soup 1 quart of water 1/2 lb. fresh chard (1 bunch) 1 cup chopped potatoes 3/4 cup sliced green onions salt and pepper to taste 1 tablespoon lemon juice (optional) Heat the water in a large pot. Wash the chard leaves and remove the stems. Add the chard, potatoes, green onions and lemon juice if desired to the water with a little salt and pepper. Simmer the soup very gently for about 2 hours stirring occasionally. Serve hot. Environmental: Groundwater Data from over 68,000 groundwater wells in 45 states show pesticides in more that 23% of them. Data from 1998 showed nearly all streams they studied had at least one pesticide, the result of agriculture run-off from farm fields. For more information on the dangers of pesticides and the benefits of organic foods contact Rippling Water. |
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