Locally grown using organic practices by Valley Flora Farm (Langlois) and Norm Lehne Garden & Orchards (Roseburg), and coming to you from one or the other, based on the time of year.
Swiss chard leaves are tender and have a taste similar to beet greens and spinach. The crunchy stems are slightly sweet and have a similar taste and texture with bok choy stems. The stems are usually separated from the leaves and cooked first. To store: rinse, pat dry, trim any bad spots, and store in the bottom crisper drawer wrapped in paper towels.