This is part one in a recurring series spotlighting seasonal, locally available produce at farmer’s markets and via CSAs in the Tri-State area.
1. Baby spinach
Ideal storage time: 3 days
Nutritional highlights: High in Vitamins K and A. Also a good source
of manganese, magnesium and calcium.
Try this: Lightly sautee spinach with chopped red onion, dill, salt, pepper and feta cheese (optional) for a spinach pie-inspired flavor. Season generously with fresh lemon juice.
Spinach can also be enjoyed raw in salads or thrown into omelettes or smoothies.
2. Bok Choi
Ideal storage time: 7 days
Nutritional highlights: High in vitamins A, C and K
Try this: Chop up Bok Choi and sautee with minced garlic, coconut aminos, salt and pepper. Season with sesame oil and sesame seeds for an Asian-inspired side dish.
3. Green or Red Boston Lettuce
Ideal storage time: 7 days
Nutrition highlights: High in vitamins K, A and folate.
Try this: We all know that lettuce can be used in salads. However, lettuce can also be included in smoothies, green juices and soups to add another dimension of texture and flavor. Larger leaves can also be used as wraps in place of bread or buns for sandwiches, burgers and more.
4. Collard Greens
Ideal storage time: 7 days
Nutritional highlights: High in vitamins K, A and C
Try this: Sautee garlic, onion and bacon until crispy. Add in chopped collard greens and chicken or veggie stock. Cover and simmer for 20-30 minutes (or until greens are sufficiently tender).
5. Japanese Salad Turnips
Ideal storage time: 5-6 days
Nutrition highlights: High in antioxidants, vitamins K, A, C and
folate
Try this: Japanese Salad Turnips are a two-for-one since the greens can be eaten along with the actual turnip. Try adding cut up raw turnips to your salads. The greens can be boiled for 2-3 minutes and then immersed in cold water. Chop and season with salt, pepper and lemon juice. Turnip greens can also be used as a substitute for kale or spinach in many recipes.
With love & gratitude,
Kristina and the EMBODY Team
