Note: 1= 1 bunch
It's Swiss. It's a superstar in its own right...its CHARD. SWISS CHARD.
Known in Australia as Silverbeet, Swiss Chard (way more romantic name!) has large, fleshy, tender, deep-green leaves and thick, crisp stalks. Although they're unrelated, chard is similar to spinach, but with a stronger, more assertive (or, as some think, bitter) flavour.
Different types of chard have different coloured stalks and ribs – the most common variety are white, whilst some are golden-orange, red (called ruby chard), and there's even rainbow chard.
The leaves and stalks should be cooked separately, or the stems cooked a few minutes longer than the leaves, as they are firmer. Wash then cut the stalks from the leaves and leave whole or chop, as required. On some older leaves, you may need to cut out the ribs too. Leaves can be left whole or chopped, as required.
Sourced locally across the Shoalhaven, Far South Coast and a little from farmers in the Illawarra. They are grown under clear skies and fresh air; hot sunny Summers and frosty Winters.
Our farmers use permaculture principles and their sowing, weeding and harvesting is all done by hand, without the use of chemicals, pesticides or herbicides preferring green manure crops, compost and natural minerals for biological soil balancing.