October 13, 2019
Glorious Greens!
By Linda Dansbury

We talk a lot about greens because they are so plentiful in the spring and again in the fall. Some may still wonder what to do with the volume and variety we are receiving now. Here is a rough guideline of what we are receiving now:

Greens for salads - head lettuce, lettuce mix, arugula

Greens for salads and cooking - endive/escarole, greens mix, kale, bok choy, radicchio

Greens for cooking - collards, Swiss chard

As I have said in previous newsletters, find creative ways to use your greens - add to omelettes/frittatas; add to stir fries, soups and stews; smoothies. Don't worry if they aren't included in a recipe you are following - just add greens toward the end of cooking (except for collards in which most people prefer these cooked longer).

Search this sight for greens and you will see many recipes featuring greens. A delicious recipe that came from one of our farm interns is called Melum - it does require some knife work, but cooks up very quickly!