Some of these more specialtiy type greens include such tasty beauties as rapini and spinach mustard. Both are high in vitamins and minerals. Their unique flavors and textures add opportunity to experiment with new recipes and cooking techniques.
We also offer various seasonal mixes which combine different greens to add further varietiy. These include: brassica greens (mixture of leaves from broccoli, kohlrabi, brussel sprouts, cauliflower, collards or different kinds of cabbage), mixed lettuces (red oak, Buttercrunch, Romaine, Arugula, Red Romaine, Black Seeded Simpson, chickory and more) and braising greens (mix of various kales, beet greens and baby Swiss chard).
To ensure these are as fresh as possible, we pick the day before the market and immediately package them in a clean bag that offers protection and is ideal for storage. The greens are then placed in our produce refridgerator awaiting market time. They are transported in sanitized coolers that are lined with ice packs to keep the temperatures cool, preserving the crispness of the products.
These are also sold UNWASHED. Why? By not using harmful chemicals and sprays in our gardens, our veggies are free of any toxic residues. Secondly, the washing process has the possiblility of posing a contamination risk as bacteria might get into the wash water and then be transferred to the produce. It also decreases the storage life of these products dramatically as the excess moisture can cause rot to develop more quickly.
So, what should you do with these delicious greens when you get home from the market? If not serving immediately, place the closed storage bag in the produce drawer of your refridgerator and plan to use within the next few days to ensure the freshest taste and quality.
Our method of preparation before using these greens involves rinsing them in cool, salt water. How do we do this? Fill your sink to the desired water level with cool water, adding salt and stirring to dissolve. Pour the entire contents of the bag into the sink, pressing leaves down into the water gently so as not to bruise them. Allow them to soak for a few, short minutes, gently tossing periodically, before rinsing under cool, running water. To dry, use a salad spinner or place leaves in a colander and allow to drain over an empty sink, tapping periodically to remove excess water. You can also empty the drained greens onto a clean dish towel and pat dry.
Why do we use salt water? Salt naturally disinfects and helps remove any pests that might be hiding amongst those colorful leaves. Remember, our produce is not sprayed with harmful pesticides and while we strive to carefully check our greens for any pests, some may avoid detection. This simple step helps catch any residuals (bugs or dirt) and helps ensure your harvest is as fresh and clean as possible.
Some people use a mixture of hydrogen peroxide and water for the same purpose. We have not personally used this method so we cannot give any advice concerning its effectiveness.