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Looking for fresh greens? This Austrian Swiss chard from Michi Bauer comes as 1 piece, grown on fertile soils in Rust im Tullnerfeld. It is a wonderful farm-fresh product where you can use both the flavorful stalks and the tender leaves. For the best taste, prepare it quickly and store it in your fridge's vegetable drawer at 5 °C.
Country of origin
Description
Belonging to the same species as beetroot, the leaves and leaf stalks of chard are used, not the root tubers.
Fresh chard can be used whole, i.e. stalks with leaves. If the chard gets bigger, only the leaves are used.
CULTIVATION - Origin
Rust is located in the Tullnerfeld, just a few kilometres from the Danube. A small town, but an oasis for vegetable cultivation. Vegetables have been grown here for many generations.
This is also the case on the farm of Michael Bauer.
The wind blows over the leaves of the cabbage vegetables, a speciality of the farm, but many other types of vegetables also thrive on the fertile and deep soils. Pumpkins in all colours, courgettes in green and yellow, various turnips, leeks and runner beans..... and all imaginable types of cabbage vegetables.
The farm is managed as a "mixed farm". Arable farming, livestock farming and vegetable growing complement each other positively.
A natural cycle is created and forms the basis for near-natural agriculture.
We live with and from nature, every day.
Origin
Chard has been cultivated since time immemorial, originally on the coastal regions of the Mediterranean. Significant cultivation takes place in Italy, France, Holland, Spain and some other countries in Central and Southern Europe. The main harvest time in Germany is from May to September. However, cultivation in Germany is hardly worth mentioning.
Tips
Chard should be used immediately, as it has a short shelf life; it also loses vitamin C quickly.
Preparation
Chard is used either as a stalk or leaf vegetable. The leaves are cleaned like spinach, steamed and or served as a strong and spicy vegetable side dish with meat and fish dishes. Stalks and ribs can be prepared like asparagus or salsify; to do this, first peel the thin fibrous skin from the stalks, then cut into pieces, steam and serve with a light sauce.
Storage recommendation
Leafy vegetables should always be stored in the refrigerator, ideally at 5° C and high humidity. The vegetable compartment is particularly suitable for this.