How do they give the swiss chard to you? in cut stalks, or with the base on like a bunch of celery? whenever I cut some from the garden I have to use it right away, or it wilts. If I'm trying to give some away, I have to fly over and say 'COOK IT RIGHT NOW!!!!'. One day in the fridge and it has shriveled into an unattractive mess. So I've been meaning to find out how the farmer's do it. I never cut the whole thing off, because it keeps growing indefinitely if you leave the base intact.