Friday, May 23, 2008

Market Bounty: Spring Greens

Flowering Baby Bok Choy, Pak Choy, and Baby Romaine Lettuce and young Broccoli from the Farmers Market.


Rachel said...

delicious photos, Beth. My bok choy is getting to a good stage, as are my "winter" lettuces. I'm just aching for them to get a bit bigger so I can start plucking.

mollyjade said...

Expat, do you have any particular strategies for processing and storing all your greens? Especially at this time of the year, I have a hard time keeping up with the bounty, and I hate when things go to waste.

Expatriate Chef said...

I hear you. You can't really get around the time involved to wash and dry the greens. A good salad spinner is very handy. Wash and prep in batches that are small enough that you can get the leaves very dry in the spinner. Then, I fold up a paper towel to absorb excess moisture, and place it in a zip lock with the greens. Press to remove all the excess air (you can seal the bag and use a soda straw to suck out the extra air, then seal. Greens should store like this for a week, especially when they are fresh.

For things like beets and radishes, you want to remove the leaves ASAP, they will wilt quickly and cause the edible part to go soft too quick as well. Beet greens, of course, are edible, too.