#Seasonality core for ios plus

Other than that, the main difference among the varieties is texture. Only the degree of bitterness varies somewhat. The sheer variety of eggplants in the market can be a bit overwhelming, but there is good news: For the most part, eggplant tastes like eggplant.

It’s important that you do this right before cooking rather than before you stick the chard in the fridge - excess moisture is the great enemy of almost all fruits and vegetables. Properly stored, it’ll last a week or so.Ĭhard often seems to be sandier than some other greens, so clean it thoroughly by covering it with water in the sink and then giving it a good shake. Keep chard tightly wrapped in a plastic bag in the crisper drawer of the refrigerator. Examine the cut end - it should be somewhat moist and fresh-looking, with minimal darkening. All of them have fairly crisp, ridged stems and thick, fleshy leaves that are, frankly, unpleasant raw but become absolutely wonderful when cooked.ĭon’t worry so much about the leaves - you’ll get a lot more clues about the freshness of the chard by looking at the stems (they seem to wilt before the leaves do). The term “Swiss chard” generally refers to any of those three.

#Seasonality core for ios plus

You’ll usually find chard in three variations: green, which has white stems and a fairly mild flavor red, which closely resembles beet greens in look and taste and rainbow, which is not really a genetic variety but a mix of types that includes both red and white, plus shades of pink and gold (sadly, beautiful as they are raw, the color dulls with cooking).