The Farm's Swiss Chard is grown alongside their vibrant rainbow counterparts and our spinach crop. They’re pretty hardy and, with refrigeration, will last a number of days once picked. Chard can be enjoyed in curries and salads, or simply steamed with butter as a perfect side. This veg is definitely one of our favourites…
Chard luckWe’ve already carried out two plantings at The Farm, during April and May, consisting 250 Swiss Chard transplants, and we’ve a few more planned through to August. This staggered approach should ensure we have a steady supply of Swiss Chard in customer’s boxes right the way through from June until October - so long as the slugs don't get to them!
Lightening seeds
Swiss Chard is a relatively easy grower but will quickly go to seed, and fail to produce, if planted in poor soil. They don't like too much direct sunlight and need lots of water. Our Field Team also keep a close eye on leaf size, ensuring we harvest before they grow too big, as this impairs the quality and taste.
Nutritional powerhouse
The origins of the crop's name are a mystery - Swiss Chard is not from Switzerland, and is rarely grown there! What we do know is that this versatile veg, with its gorgeously dark green leaves and varying rib colours, is packed with vitamins A, C and K as well as different minerals, iron, calcium and flavonoids which regulate blood sugar. It's an antioxidant, an anti-inflammatory, and is detoxifying – what a line-up!
