Locally grown using organic practices by Valley Flora Farm (Langlois) and Ocean Air Farm (Ft. Dick). Color options vary each week, based on whether one or both farms is harvesting: the Rainbow comes from Valley Flora, while the Red or White come from Ocean Air.
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.