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20 results in Produce for "greenhouse greens"
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ProduceMixed Salad Greens
Mixed salad greens from a farm stand — loose-leaf lettuces, arugula, spinach, and more, harvested that morning — bear no resemblance to the washed and bagged mixes that have been sitting in a bag for a week. This is the…
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ProduceBest way to store leafy greens
Leafy greens last longer when they stay cold, dry, and protected from excess moisture. The exact green changes the timeline a little, but the core method stays the same.
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ProduceGreen Beans
A fresh green bean from a summer farm stand — snapping cleanly, bright and grassy — is a completely different experience from the limp, dull beans at the supermarket. Green beans are one of the most improved by local…
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ProduceHow to Store Fresh Lettuce So It Lasts Longer
Fresh lettuce from a local farm can wilt within days if stored carelessly. A few simple techniques can keep it crisp, green, and ready to eat for up to two weeks.
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ProduceKale
Kale is a sturdy leafy green that holds up to salads, soups, sautes, and roasting. The key is choosing the right variety and treating the stems and leaves differently when needed.
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ProduceBeets
Beets are sweet, earthy root vegetables that store well and come with edible greens when freshly harvested. They roast beautifully, pickle easily, and add color to salads, grain bowls, and simple sides.
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ProduceHow to Store Farm-Fresh Produce to Reduce Waste
Farm-fresh produce comes with different storage needs than grocery store produce. Knowing what goes in the fridge, what stays on the counter, and how to revive wilted greens can cut your waste in half.
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ProduceWhat is kale and how to cook it
Kale is a sturdy leafy green that holds up well to both cooking and hearty salads. Once you know how to handle the leaves and stems, it becomes one of the easiest greens to keep using.
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ProduceWhat is spinach and how to use it
Spinach is a tender green that can move from raw salads to quick-cooked meals without much effort. Its mild flavor makes it one of the easiest greens to fold into daily cooking.
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ProduceLettuce
Lettuce changes a lot by type: romaine is crisp, butter lettuce is soft, leaf lettuce is tender, and iceberg is all crunch. Knowing the difference makes salads easier and waste less likely.
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ProduceBell Peppers
Bell peppers are the same fruit at different stages of ripeness — green is unripe, red is fully ripe, and yellow and orange fall in between. That distinction explains nearly everything about how they taste and how to…
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ProduceSpinach
Spinach is one of the most nutritionally dense vegetables at any farm stand, and one of the most season-dependent — spring and fall spinach is sweet and tender, while summer heat pushes it to bolt and turn bitter.…
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ProduceHow to make fresh produce last all week
Most produce spoilage comes down to a handful of avoidable mistakes. These storage habits will get you through a full week of fresh vegetables and fruit with far less waste.
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ProduceWhat's the Shelf Life of Farm-Fresh Produce?
Farm-fresh produce and grocery store produce have different shelf lives — sometimes longer, sometimes shorter. Here's what to expect for common crops and how to extend it.
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ProduceMixed Seasonal Vegetables
Cooking with whatever is in season locally — rather than building a recipe and then hunting for ingredients — is how home cooks ate for most of human history. It is also how you get the best-tasting food for the least…
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ProduceAsparagus
Asparagus is one of the first serious vegetables of spring: quick-cooking, delicate, and best when it is handled simply. The main skill is knowing how to choose fresh spears and stop cooking before they go soft.
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ProduceBroccoli
Broccoli is a cool-season vegetable that becomes much better when it is cooked with enough heat, salt, and intention. The florets, stems, and leaves are all useful if you know how to handle them.
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ProduceCabbage
Cabbage is one of the most useful local vegetables because it is affordable, sturdy, and flexible. It can be eaten raw, sauteed, roasted, braised, or fermented.
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ProduceApples
Apples are one of the most versatile produce staples — available from late summer through spring storage, with variety differences that actually matter for how you cook with them.
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ProduceBasil
Basil is the signature summer herb — bright, aromatic, and versatile. Growing it at home is the easiest way to have a good herb on hand, but local farm basil at a farm stand beats supermarket plastic-pack herbs by a…
