MicroVerdes.
Fresh trays
Firebird chard cropMicroVerdes · Grown for the plate
Illustrative crop image; each harvest may look different.

Firebird chard

Beta vulgaris

Tender Firebird chard with a mild, earthy sweetness; dark red leaves and pink stems brighten salads and warm plates.

AvailableOne living 20 × 14 cm tray · Pay after delivery
€17.50

Flavour

Mild, earthy and gently sweet, similar to young beet greens.

On the plate

Salads, wraps, pasta, soups and quick sautéed dishes.

Two ideas for this crop

Examples of bringing its flavour and texture to your menu. Adapt the preparation and quantity to your kitchen.

Beetroot, goat's cheese cream and Firebird leaves. Suggested plating with Firebird chard.
Generated illustration of a suggested plating.
Recipe idea

Beetroot, goat's cheese cream and Firebird leaves

Roast roots and fresh cheese with tender red chard leaves, designed for low-volume plating.

What the greens add

Chard's mild earthy note extends the beetroot flavour. Tender leaves add lift; dark red contrasts particularly well with pale cheese and turnip.

At the pass

Mix small leaves with one or two more visible ones without building a tall salad that hides the components.

Ingredients and preparation

Indicative build for 1 portion; adjust after tasting.

Indicative ingredients

  • 90 g roasted beetroot
  • 30 g fresh goat's cheese cream
  • 15 g house pickled turnip
  • 4 g toasted almonds
  • 5 g Firebird baby chard leaves
  • 5 ml olive oil and a few drops of sherry vinegar

Suggested preparation

  1. Cut roasted beetroot into regular pieces and dress with oil and vinegar.
  2. Arrange goat's cheese cream, drained turnip and beetroot, keeping their textures distinct.
  3. At the pass, add almonds and place lightly dressed Firebird leaves between the components.

Another possibility

Use golden beetroot to make Firebird's red colour stand out further.

References behind the idea

An original MicroVerdes composition inspired by these references. This does not imply their authors used our crop.

Illustration of creamy barley, squash and Firebird.
Generated illustration of a suggested plating.
Recipe idea

Creamy barley, squash and Firebird

A grain-and-squash vegetable main with red leaves added after the final enrichment.

What the greens add

Its earthy flavour suits the grain and sweet squash. Fresh leaves contrast with creaminess and deep red stands out against orange.

At the pass

Serve the barley loose and spread out; place a few leaves over the cubes so they remain above the liquid.

Ingredients and preparation

Indicative build for 1 portion; adjust after tasting.

Indicative ingredients

  • 60 g dried pearl barley
  • 100 g squash
  • 20 g shallot and 250–350 ml vegetable stock, according to absorption
  • 10 g butter and 10 g grated aged cheese
  • 5 g toasted hazelnuts and 5 g Firebird baby leaves
  • Olive oil and salt

Suggested preparation

  1. Roast the squash; blend some with stock and reserve cubes for the finish.
  2. Sweat shallot, add barley and cook with stock until tender; incorporate squash purée and cubes.
  3. Enrich off the heat, plate and add hazelnuts and raw Firebird at the pass.

Another possibility

Swap barley for risotto rice, adjusting stock and cooking; keep Firebird as a raw finish.

References behind the idea

An original MicroVerdes composition inspired by these references. This does not imply their authors used our crop.

Explore all recipe ideas

On your menu

Firebird baby-leaf chard stands out for its dark red leaves, pink stems and mild earthy flavour.

Finishing the dishPlace the leaf where it can be picked up with the cream or vegetable and taste the proportion.

Three ideas to start with

  1. Add a few leaves to cauliflower cream with olive oil.
  2. Try the contrast beside roasted potato and mild cheese.
  3. Finish a rice salad with squash and lemon.
Taste your harvest and adjust the portion to your dish.
What changes between Firebird and Barby?

Firebird has dark red leaves and pink stems; Barby has green leaves with pink veining. Both are baby-leaf chards with mild earthy flavour.

More about this variety

Dark red leaves and pink stems give Firebird its striking look. The young chard has a mild earthy character that can soften a salad or add color to a warm plate.

Texture and colour

dark red leaves and pink stems · tender

On the plate

Set a few leaves against a pale cauliflower cream or a goat-cheese starter. The reddish foliage and pink stems make a strong accent; a little is enough.

Italian · Mediterranean · Spanish

Format
Living 20 × 14 cm tray
Harvest stage
Baby leaves
Edible portion
Leaves and tender stems cut above the growing medium; roots left behind.
Restaurant delivery
Confirmed with you after your order request.

Tray dimensions do not represent a fixed edible weight.

Tasting notes are a guide; each harvest can vary.

Next crop: Barby chard →

Your selection

Total per delivery0,00 €

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