Farmers Market Produce Guide
Jun 06, 2026
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Table of Contents
Week 2: Swiss Chard
Hi friends!
In this week’s issue of my Farmers Market Produce Guide, I will be reviewing all things relating to Swiss Chard. I have included a few of my favorite recipes that involve Chard, to share as well!
At first glance, Swiss Chard is a real looker. Its stems come in a variety of shades that are honestly the stuff of designers dream of- creamy white, blood red, magenta, and bright yellow. Quite beautiful if you ask me!
Chard is a cousin of spinach and cooks just like it, which is why the two are swapped for each other so frequently. They are basically interchangeable in most recipes, making chard one of the most versatile greens at the farmers market right now.
A super easy and unexpected way to use chard is in my Swiss Chard & Garlic Yogurt Dip. It is earthy and bright, beautifully balanced by the smooth richness of Greek yogurt and a touch of garlic. I can pretty much guarantee that if you bring this dip to a summer gathering, no one else will have thought to bring anything like it- and everyone will be asking for the recipe before the night is over! It is light, healthy, and the kind of dip that feels a little indulgent, but is totally healthy. It is perfect to have on hand all summer long.
More Recipes I love using Swiss Chard:
Chicken Potato Soup with Swiss Chard
Storage tip: Swiss chard is best used within 2-3 days of buying, so try not to let it sit too long! Store unwashed leaves loosely wrapped in a damp paper towel inside an airtight bag or container in the fridge. The stems and leaves can be separated and stored together…just keep them dry until you’re ready to use them. If your chard is looking a little wilted, a quick soak in cold water will perk it right back up!
Fun Fact: Despite its name, swiss chard actually has nothing to do with Switzerland! It was a 19th century Swiss botanist named Koch who gave it its scientific name…and the “swiss” part just stuck. It is actually native to the Mediterranean and has been eaten since ancient times.
Up Next week: Strawberries! Who doesn’t love a ripe strawberry?! I will be sharing some of my favorite recipes with you!
Until then, you’ll find me playing in my greenhouse…hands in the soil, sun on my face, in my happy place. We are on the verge of something really good this summer, and I could not be more excited. The crop is looking absolutely incredible and I cannot wait to share every bit of it with you!
XOXO,
Kat
