We grow a variety of fresh greens all season long (from October – May). We have the staples like kale and rainbow chard, and also some more uncommon varieties like sorrel and malabar spinach. The season for greens is long, so there is plenty of time to experiment with different types and preparations to find your favorite.
Here are our suggestions for how to prepare the greens we grow, both fresh and cooked, and also some ideas to “level up” your skills with greens!
Bok choy:
Fresh:
– Use as a base for a refreshing salad with cucumber and sesame dressing.
– Chop and add to fresh spring rolls with shrimp and herbs.
– Shred and toss into a slaw with carrots and cabbage.
Cooked:
– Stir-fry with garlic and oyster sauce.
– Braise in chicken broth with shiitake mushrooms and soy sauce.
– Add to a hot pot with thinly sliced beef and udon noodles.
“Level up” ideas:
– Grill or roast and serve with a miso glaze.
– Add to a quiche or frittata with bacon and cheese.
– Chop and mix into dumpling filling with pork and scallions.
Chard:
Fresh:
– Use as a wrap for a grain bowl with roasted veggies and hummus.
– Mix into a green smoothie with pineapple and ginger.
– Chop and toss with avocado and cherry tomatoes for a refreshing salad.
Cooked:
– Sauté with garlic and lemon juice.
– Braise in tomato sauce with white beans and herbs.
– Chop and add to a lentil soup with curry spices.
“Level up” ideas:
– Stuff and bake with a mixture of ricotta, parmesan cheese, and herbs.
– Make chard chips by baking with olive oil and sea salt.
– Use as a layer in a lasagna with tomato sauce and ground beef.
Collard greens:
Fresh:
– Use as a wrap for a healthy taco with black beans and salsa.
– Mix into a Greek yogurt dip with garlic and lemon.
– Chop and add to a coleslaw with apples and raisins.
Cooked:
– Simmer with smoked turkey or ham hock.
– Sauté with onions and bacon.
– Braise with coconut milk and curry spices.
“Level up” ideas:
– Chop and mix into cornbread batter with jalapeño peppers and cheddar cheese.
– Add to a shepherd’s pie with ground lamb and mashed potatoes.
– Stir into mac and cheese for added nutrition and flavor.
Dandelion greens:
Fresh:
– Use as a base for a bold salad with grapefruit and feta cheese.
– Chop and add to a hummus wrap with roasted red peppers.
– Mix into a green juice with apple and lemon.
Cooked:
– Sauté with garlic and anchovy.
– Simmer in chicken broth with quinoa and ginger.
– Stir into scrambled eggs with feta cheese and herbs.
“Level up” ideas:
– Make a dandelion pesto with pine nuts and Parmesan cheese.
– Add to a meatloaf mixture with ground beef and breadcrumbs.
– Toss with olive oil and grill for a smoky flavor.
Curly kale:
Fresh:
– Use as a base for a crunchy salad with apples and walnuts
– Chop and add to a sandwich with turkey and avocado.
– Mix into a smoothie with banana and almond milk.
Cooked:
– Roast with sweet potatoes and garlic.
– Sauté with chorizo and onions.
– Add to a lentil soup with cumin and coriander.
“Level up” ideas:
– Chop and mix into a pesto with pecans and Parmesan cheese.
– Bake into kale chips with nutritional yeast and cayenne pepper.
– Add to a quinoa bowl with roasted veggies and tahini dressing.
Lacinato kale:
Fresh:
– Use as a wrap for a healthy burrito with black beans and avocado.
– Chop and add to a salad with roasted beets and goat cheese.
– Mix into a green smoothie with pineapple and ginger.
Cooked:
– Braise in red wine with beef short ribs
– Sauté with garlic and olive oil.
– Add to a soup with white beans and vegetables.
“Level up” ideas:
– Grill or roast and serve with a tahini sauce.
– Chop and add to a stuffing mixture with sausage and breadcrumbs
– Toss with olive oil and roast with grapes for a unique side dish.
Spinach:
Fresh:
– Use as a base for a classic Greek salad with feta cheese and olives.
– Mix into a fruit smoothie with strawberries and banana.
– Chop and add to a quinoa bowl with roasted veggies and chickpeas.
Cooked:
– Sauté with garlic and lemon.
– Add to a curry with coconut milk and tofu.
– Wilt into a pasta dish with cherry tomatoes and Parmesan cheese.
“Level up” ideas:
– Make a spinach and feta dip with Greek yogurt and herbs.
– Add to a quesadilla with chicken and avocado.
– Blend into a green salad dressing with avocado and herbs.
Malabar Spinach
Fresh:
– Use as a garnish for soups and stews.
– Add to a salad with other greens, fruits, and nuts.
– Mix into a green juice or smoothie with other fruits and vegetables.
Cooked:
– Sauté with garlic and oil, and serve as a side dish.
– Add to a curry with coconut milk, vegetables, and protein.
– Use as a substitute for spinach in recipes like spanakopita or stuffed shells.
“Level up” ideas:
– Make Malabar spinach fritters by combining with chickpea flour, spices, and water and frying in oil.
– Mix with other greens and herbs to make a pesto sauce for pasta or sandwiches.
– Add to a quiche or omelet with other vegetables and cheese.
Mizuna:
Fresh:
– Use as a base for a Japanese-style salad with daikon and soy sauce dressing.
– Chop and add to a sushi roll with salmon and avocado.
– Mix into a fruit smoothie with mango and coconut water.
Cooked:
– Sauté with garlic and sesame oil.
– Stir-fry with mushrooms and oyster sauce.
– Add to a miso soup with tofu and scallions.
“Level up” ideas:
– Make a mizuna pesto with walnuts and Parmesan cheese.
– Add to a pizza with prosciutto and ricotta cheese.
– Toss with a warm farro salad with roasted veggies and feta cheese.
Sorrel:
Fresh:
– Use as a garnish for a soup or salad.
– Mix into a green juice with pear and ginger.
– Chop and add to a sandwich with turkey and cranberry sauce.
Cooked:
– Make a sorrel sauce for fish or chicken.
– Add to a risotto with lemon and Parmesan cheese.
– Wilt into a pasta dish with mushrooms and cream.
“Level up” ideas:
– Make a sorrel and potato soup with bacon and crème fraîche.
– Add to a tart with goat cheese and caramelized onions.
– Mix into a salsa verde with capers and anchovy.
Tatsoi:
Fresh:
– Use as a base for an Asian-style salad with mandarin oranges and sesame dressing.
– Chop and add to a stir-fry with beef and snow peas.
– Mix into a green smoothie with pineapple and ginger.
Cooked:
– Sauté with garlic and ginger.
– Add to a soup with miso and tofu.
– Stir into a tofu scramble with mushrooms and scallions.
“Level up” ideas:
-Chop and mix into a slaw with carrots and cabbage.
– Add to a kimchi recipe for added texture and flavor.
– Roast with soy sauce and sesame oil for a crispy side dish.
Visit us every Saturday October through May at our farmers market in St. Pete, and try some of our fresh, local, organic greens.
🌿🌟Using your herbs a delicious creamy oil free basil cilantro pesto:
Include garlic, black pepper, grated walnuts, lots of lemon juice
and zest all combined in mini Ninja 💚