This standard Swiss chard yields medium green leaves accented with white veins on broad white stems. Use the tender baby leaves in salads or full size for cooking.
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100% Certified Organic Seeds
Standard Swiss chard with medium green leaves
Healthy, Nutritious, All Natural Vegetables and Herbs
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Enjoy seed-to-plate organic meals
We believe that the best meals include fresh ingredients from your own garden. When you combine just-picked veggies and herbs with our organic food products, the results are naturally delicious. Looking for delicious inspiration Try this tempting seed-to-plate-recipe.
Smoky Almond-Orange Salad
Ready for a dish thats citrusy, nutty, cheesy, and easy to make You found it! This recipe is perfect when you want more than just the usual salad. It takes only 15 minutes to make, so give it a try tonight.
Prep Time: 15 minutes Cooking Time: 15 minutes
1. Zest one orange and place in a medium bowl. Working over the bowl to collect orange juice, cut peel from both oranges. Slice oranges crosswise and set aside.
2. Add shallot, vinegar, honey, mustard, salt, and pepper to orange juice. Gradually whisk in oil.
3. In large bowl, toss Seeds of Change Quinoa, Brown & Red Rice with Flaxseed with half the dressing.
4. Toss spinach, green onion, almonds, cheese, and orange slices with rice and remaining dressing. Serve immediately.
2 navel oranges
1 shallot, finely chopped
2 tablespoons Champagne vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 package (8.5 ounces) Seeds of Change Quinoa, Brown & Red Rice with Flaxseed
1 package (6 ounces) baby spinach
1/2 cup chopped green onion
1/2 cup chopped smoked almonds
1/2 cup crumbled feta or goat cheese
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Description Standard Swiss chard; yields medium-green leaves with white veins on broad white stems; use the tender baby leaves in salads; use full-size leaves for cooking Sweeter, more tender than other kales; red-veined bunching leaves will also tolerate extreme cold Flavorful variety; large, reddish-purple leaves that spice up baby salad mixes; mature leaves have a real kick that mellows when cooked; produces all year Best-tasting green bean; plants yield tender, sweet, stringless beans for fresh eating, canning, freezing Produces stocky towers of tender, round Brussels sprouts sweetened by frosts in the fall; plant in early August to harvest for Thanksgiving Short-season variety yields a large, tight head followed by succulent side shoots until a hard freeze
Size 16″18″ leaves 24″30″ 12″14″ 15″; 6″7″ pods 30″40″ 18″24″; 5″7″ head
Sunlight Needed Full Full/partial Full Full/partial Full Full
Ease Level Easy Easy Easy Easy Easy Easy
Days to Harvest 55 55 50 55 105 60
Container Planting Yes Yes Yes Yes Yes Yes
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