Greens

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Nutritional Rich Source of
Full of health, such as fiber and low in calories. Generous amounts of vitamins A, C, and B's, with the minerals calcium and iron.

Harvesting
Flourish in cool weather. Available spring through late fall.

Selection Tips
Choose leaves with a fresh and firm appearance and a good color. Salad greens are: baby lettuce, chicory, escarole, dandelion, raddichio, watercress, mizuna, tat soi, purple mustard, sorrel, kale, beet, spinach, swiss chard, and turnip. Cooking greens are: collard, kale, mustard, turnip, beet, swiss chard, dandelion, spinach, radish tops.

Best Way to Store
Best used very fresh. Will store for one week in refrigerator if wrapped, unwashed in a damp towel or placed in plastic bag. Cooking greens freeze well if blanched first and packed into airtight containers.

How to Prepare
Eaten raw or cooked. Wash leaves to remove dirt and toss fresh into salads or sandwiches. If greens are to be added to baked dishes they are boil or steamed. If stir-frying they are sauteed.

Recipes Best Suited for
Salads, omelets, quiches, lasagna, casseroles, sandwiches, soups, stews, burritos, petas, pastas.

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