Market Watch: Name That Green
Spring is prime season for farm fresh greens, but all the different types and deciding what to do with them can get confusing. Some are sweet, some are spicy and some are better raw than cooked. Here are 5 tasty greens to try.
First up: verdant and pleasingly bitter dandelion greens. Here's what they're like and how to use them today.
Green peas are sitting in natural little packages just waiting to be plucked. Visit your local farmers' market and dive into a basket of this spring treasure.
Between my CSA share and local farmers market, I’m surrounded by the best of local foods from now until December. Sometimes I come across some unusual finds. The latest gem: green gooseberry jam.
If zucchini is a seasonal staple in your kitchen, be on the lookout at farmers markets for tiger zucchini, a less common variety.
Some folks foolishly cut and throw them aside, now you’ll know better! Add beet greens to your spring menus.
They sure are funny-looking, but fiddleheads are a truly unique market find. They’re only available for a few short weeks a year so get ‘em while you can!
Pick up a few varieties of these delicate Autumn gems next time you're at the market.
Beets may not seem all that exciting but when these babies turn up at the farmers’ market, all I can think about is making my Roasted Beet Risotto. It uses both beets and their greens and makes for a perfect vegetarian meal.
Every inch of kohlrabi is edible and packed with fiber, vitamin C, potassium and even some protein.