Happy Boy Produce

    green swiss chard

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SEASON: Year-round




Get Your Green On

Posted by Sathid

We grow chard at Happy Boy Farms for much of the year. Despite often being called by its common name Swiss chard, this green actually originated in the Mediterranean where the summers are warm to hot, and dry, and the winters are mild to cool, and wet. Chard thrives here too in California's similar climate. It grows through spring and summer, and can withstand cooler temperatures - even a mild frost. Chard is also more drought and heat resistant than its green cousins which saves water and adds to our list of reasons why we love to grow it.

Chard is quite beautiful, with its large, glossy, deep green leaves, and contrasting brilliant white, gold or red stems. These different colored varieties are interchangeable in recipes. In comparison to other greens, it has a more salty and tart flavor. It is softer than kales and collards, but sturdier than spinach. Chard is extremely versatile, lending itself easily to stir-fries, omelets, quiches, soups and salads. It is quite good sautéed on its own, cooked with beans, or as a refreshing alternative to lettuce in sandwiches and burgers. Anyway you like it, this attractive and very healthy green is almost always available to you at any of our stands. Look for stems that are crisp, and leaves that are bright and un-wilted, when picking a bunch to take home.


Store chard in the refrigerator in a plastic bag or your favorite equivalent, or in the produce drawer wrapped in a slightly damp paper towel. Do not wash before storing as excess moisture will speed spoilage. If you aren't using the stems in your recipe, they can be frozen for making stock.


Chard is rich in magnesium, calcium and iron as well as vitamins A, C and K.

Recipes & Pairings

    3 Total Recipes

Try sautéing or steaming chard with lemon and olive oil, then pair with sweet potatoes or a sweeter winter squashes, like kabocha. It's also delicious in egg dishes or with beans. The stems are edible and tasty too! Add them to your sauté or steam a few minutes before the leaves as they take a bit longer to become tender.