{"id":162,"date":"2009-03-02T16:11:29","date_gmt":"2009-03-03T00:11:29","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=162"},"modified":"2009-03-02T16:11:29","modified_gmt":"2009-03-03T00:11:29","slug":"swiss-chard","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=162","title":{"rendered":"Swiss Chard"},"content":{"rendered":"<p class=\"MsoTitle\" style=\"margin: 0in 0in 0pt; text-align: left;\"><span style=\"font-size: small; font-family: Times New Roman;\">Swiss Chard is a versatile cooking green related to beets with a mild flavor.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>We grow a colorful Rainbow Chard variety on the farm with bright yellows, oranges, and reds to liven up any meal.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"text-decoration: underline;\"><span style=\"font-size: 16pt; mso-bidi-font-size: 12.0pt;\"><span style=\"font-family: Times New Roman;\">Storage and Handling:<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">Store Chard in a loosely closed plastic bag in your refrigerator for up to a week.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Chard is best when used within 2 to 4 days.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt 0.25in;\"><span style=\"font-size: small; font-family: Times New Roman;\">*Farmers tip:<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>I like to take one of the many plastic shopping bags I have under my sink (from the times I foolishly forget my canvas bags at home) and put the Chard in leaf-end first.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Then I wrap the handles around the bottom of the stems.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>This will keep the leaves crisp and fresh and expose just the end of the stems, which you trim off before cooking anyways!<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">Chard leaves should be rinsed prior to cooking to remove any leftover grit.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"text-decoration: underline;\"><span style=\"font-size: 16pt; mso-bidi-font-size: 12.0pt;\"><span style=\"font-family: Times New Roman;\">Culinary Uses:<\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">The leaf and stem from Chard can be used.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Chard can be saut\u00e9ed with onions and\/or garlic, steamed, added to soups, added into pasta and rice dishes, layered into lasagna, and cooked into frittatas.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span>Use your imagination; Chard is delicious and very versatile.<span style=\"mso-spacerun: yes;\">\u00a0 <\/span><\/span><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Swiss Chard is a versatile cooking green related to beets with a mild flavor.\u00a0 We grow a colorful Rainbow Chard variety on the farm with bright yellows, oranges, and reds to liven up any meal. \u00a0 Storage and Handling: Store Chard in a loosely closed plastic bag in your refrigerator for up to a week.\u00a0&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-162","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/162","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=162"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/162\/revisions"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=162"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}