Greens
Greens
Greens
Greens
Greens
Greens
Greens
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Greens

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Baby bitter dock - this wild edible is a great source of nutrients! We choose the youngest leaves for a milder flavor. 

Landcress - has a similar flavor to watercress, but it's grown, well, on the land! This leafy green is nutty, spicy, peppery, but also mellow. I describe it as a roller coaster ride of leafy green flavor! You can use it cooked or raw.

Dandelion greens - similar to arugula, but a little more pungent and a lot more vitamin A! It doesn't need to be a weed anymore! I usually use it raw in salads, but some people add it to stews and soups at the very end of cooking.

Mixed mustard greens - the young leaves from all types of brassica plants (cauliflower, brussels sprouts, etc.)

Salad mix - may include sweet potato greens, landcress, dandelion greens, traditional lettuces.

Cooking mix - may include sweet potato greens, landcress, turnip greens, baby dock

Chickweed - despite the name, this tasty green is quite unique and great for eating! Shouldn't be a weed at all. Has a flavor somewhat resembling corn, almost like the silk of a corn ear. Great as a stuffing or sauce; substitute for spinach in spanakopita  or mix with parmesan and stuff in homemade ravioli. Or, blend with garlic chives, pecans and olive oil for a milder, wild pesto!

All are roughly 1 qt bag

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Garlic chives (bunch) - wild allium (onions/garlic) that bears a strong onion flavor combined with a mild garlic flavor. A great substitute for green onions when you want more punch, or substitute for garlic in soups and pesto (above)

Sheep sorrel (half bag) - these tart, tiny leaves can be cooked in stews or substituted for kale in smoothies! Also great to add to salad when a side dish for fish.

 

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Out for season:
Sweet Potato Greens - yes, they're edible! Use fresh or cooked just as you would spinach - but enjoy many more vitamins with a unique flavor!