Some Spring Greens on the Farm

A drawing of some of the greens varieties we grow at the farm.

Getting to know all of our greens turns making a salad into a craft. My grandmother always surprises me with her salads, adding strawberries or sunflower seeds and pairing them with homemade dressings. I always want more and they prepare me for the delicious meal to follow.

Check out some of the featured dressing recipes on our website.
http://redfirefarm.com/recipes/salads.html#rosemary

Arugula Brassicaceae

Also called roquette, is a tender, dark green leaf and is faintly peppery or spicy. Larger, older leaves tend to be hotter than small, young leaves, but the flavor is variable. We feature arugula in our salad and braising mixes. And also sell it on its own. Tastes delicious in a sandwich with pear and Havarti cheese.     

Mizuna Brassica Rapa 

This Japanese spider mustard adds wonderful textural variety to salads. It is colorful and has thin jagged edges that make it stand out from all other greens. The flavor is unquestionably spicy. We feature mizuna in our salad and braising mixes, but be warned that it shrinks when cooked!

Tatsoi Brassica Rapa

This Asian green has thin white or light green stalks and round, dark green leaves. It is a delicate green that can be cooked like bok choi. It has a mild mustard flavor and is featured in our salad and braising mixes.

Sorrel Polygonaceae

Sorrel is my favorite salad green. We grow a red veined variety, (Rumex Sanguineus in latin). It is typically harvested as a tiny leaf, about an inch to an inch and a half long. And has red veins shooting through which makes it interesting to see and taste. The flavor is tangy, almost lemony. We mix sorrel into our braising and salad mixes. But pluck out one of the tiny red streaked leaves and experience the flavor all on its own.

Spinach Amaranthaceae

Spinach is one of the healthiest greens out there. Super nutrient dense, spinach can be eaten raw in salads or cooked. Try spinach in a simple salad, or lightly braised or sautéed with garlic or green garlic as a side or part of a main dish. You can also try a long, slow cook for spinach, and add butter and cream for a creamed spinach dish.

Lettuce Asteraceae

We grow many types of lettuce in our fields. Right now in the very beginnings of summer, lettuce is thriving with cool mornings and evenings that keep their sensitive leaves moist. Currently we’re harvesting Romaine, Butterhead, Red Oak, Green Oak, Red Leaf, Green Leaf, and Cherokee. Each one makes its own unique salad giving a different texture and taste.

Enjoy!

Wally celebrating the spring greens

Article written by Lauren McMullen.