GREENS

Storage

Store all types of greens in a container or bag in the fridge.

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Preparation

Wash greens just prior to eating or cooking.  If greens become wilted during storage, dip in ice-water for a few minutes to perk them up.   

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Recipes

Find greens here.

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Varieties

Brassica Leaves.jpg

BRASSICA LEAF MIX

A mix of Brussels sprouts, broccoli, cabbage, cauliflower & kohlrabi leaves.

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Use brassica mix in the same ways you would use cabbage.

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*As I don't use pesticides, you may find cabbage moth worms on your leaf mix.  Wash brassica leaves well & do a quick check for bright-green worms, especially if you see any holes. 

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BEET GREENS

You may receive beet greens with or without beetroot.

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Young beet greens are great eaten raw.  More mature beet greens are best cooked.  Remove any tough stems before eating.

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KALE MIX

A mix of white & purple fringed kale.

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Kale can be eaten both raw & cooked.  Large stems can be tough & should be removed before eating.

 

*As I don't use pesticides, you may find cabbage moth worms on your kale.  Wash leaves well & do a quick check for bright-green worms, especially if you see any holes. 

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MINI ROMAINE

I grow a variety of green, red & speckled mini romaine.  The heads grow to only about half the size of regular romaine lettuce, so are great for individual servings. 

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