SWISS CHARD (PREORDER)

~30 lbs Swiss Chard aka "Silverbeet", "Seakale Beet", "Leaf Beet", "Rui-Shi-Tian-Cai", "瑞士甜菜", "菾菜" Swiss chard has large, dark green with pronounced crinkled leaves attached to white, red, or orange stalks. The leaves are mild, sweet, earthy, and just slightly bitter. Common application includes sautéing, casserole, or quiche. Handling Tip Selection Swiss chard has uniform dark green leaves that show no signs of wilting, discoloration, or blemishes. The stalk is crisp and firm. Storage Swiss chard should be stored at 32°f (0°C) with a relative humidity of ninety-five to ninety-eight percent and with mist. The typical shelf life is one to two weeks. High humidity is important to avoid wilting. Swiss chard is highly sensitive to ethylene, a naturally occurring gas that regulates ripening. Swiss chard should not be stored with high ethylene-producing products to extend shelf life and avoid yellowing. Swiss chard produces a very low level of ethylene. Swiss chard is not sensitive to chilling injury and should be stored as cold as possible without freezing. The freezing point for swiss chard is 30°F (-1°C) should be avoided. Swiss chard is susceptible to freezing injury which results in water-soaked spots.