Chilly nights in October bring out the best in greens of all kinds. And we have a full complement of kinds to choose from this week: Kale, Spigarello, Mizuna & Bok Choi are all in abundance out in our fields. Here’s a guide to some of the greens we’re featuring now:
Kale: 3 very different varieties (Curly, Lacinato & Red Russian) mean we have the right Kale for whatever recipe you’re cooking up.
– Curly Kale is the perfect variety to use for the ever-popular Kale Chips. The ruffles do an excellent job holding the salt and any other spices you add.
– Lacinato (aka Dino Kale) the the best choice for Portuguese Kale Soup or any high heat/long-cooking recipes. It’s sturdy enough to hold up in conditions that other greens fall apart in, and has a deep & complex flavor that shines in soups.
– Red Russian is the hands down best Kale for a quick sautee with garlic and lemon juice. It’s so tender and sweet that it stands easily on its own. This variety is the farm-favorite and has been for years. This is the variety that will change your mind about Kale, if you’ve never been a fan.
Spigarello: mild & sweet, this super-trendy 2nd cousin of Kale is having a moment. If Spinach and Broccoli Rabe fell in love, this would be the result. Try it with pine nuts and balsamic.
Mizuna: a little spicy, a little peppery. Mizuna is gaining popularity as an alternative to Arugula, and it’s just as versatile. Chopped roughly it can be added to a salad, or it can be the salad–like in this recipe with Pomegranate seeds & Apples.
Bok Choi: The classic Asian green that shows up in dishes all over East and Southeast Asia. There’s a reason why stir-fried with Garlic and Ginger is the go-to recipe for Bok Choi. It’s delicious. But up for something different? Try Spicy Coconut-Salmon Curry, which has the added bonus of being a one-pot dinner dish.
Looking for the staple greens like Lettuce? Don’t worry, we’ve got that too! Sometimes all you need is a simple salad to scratch that green-vegetable itch.